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Photo by: Ricki Heller
Reminiscent of a granola bar, these cookies are chock-full of seeds and flavor. And they’re incredibly easy to make!
Preheat oven to 350F (180C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In a small bowl, whisk together the maple syrup, agave nectar, vanilla, almond butter and tahini until smooth.
In a medium bowl, stir together the remaining ingredients. Pour the wet mixture over the dry and stir to combine well. The mixture will appear a bit crumbly and you may wonder if it will stick together enough; this is as it should be.
Using a small ice cream scoop or tablespoon (15 cm), drop mounds of the mixture about 2 inches (5 cm) apart on cookie sheets (you may need to press the edges a bit for it to hold together). Bake for 10-15 minutes, rotating sheets about halfway through, until golden. Allow to cool completely before removing from the sheets (cookies will firm up as they cool). May be frozen.
Soy free or soy free option
Nutritional information is based on a serving size of 1 cookie.
Nutrients per serving (% daily value)
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