HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Seed Jumble Cookies Recipe

Cookstr
Course: Dessert, Snack
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
Seed Jumble Cookies

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!

Yield: Makes about 20 cookies

INGREDIENTS
  • 1/3 cup (80 ml) pure maple syrup
  • 1/3 cup (80 ml) agave nectar, light or dark
  • 2 tsp (10 ml) pure vanilla extract
  • 2 tbsp (30 ml) natural smooth almond butter
  • 1/3 cup (80 ml) tahini (sesame seed paste)
  • 1¼ cups (130 g) old-fashioned whole rolled oats (not quick cooking or instant)
  • ¼ cup (35 g) light spelt flour
  • ¼ cup (35 g) finely ground flax seeds
  • ½ cup (70 g) sunflower seeds, raw or lightly toasted
  • ½ cup (75 g) pumpkin seeds, raw or lightly toasted
  • ½ cup (100 g) dairy-free chocolate chips
  • 1/3 cup (40 g) raisins or dried cranberries
  • 1/3 cup (50 g) sesame seeds, raw or lightly toasted

Directions

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.

Notes

Corn free

Soy free or soy free option


© 2009 Ricki Heller

Editor's Note

Nutritional information is based on a serving size of 1 cookie.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

194kcal (10%)
4mg (0%)
24g
3g
10g (15%)
0g
2g (9%)
3g
4g
0mg (0%)
12g
5g
79mg
204mg
0mcg RAE (0%)
0mg (0%)
86mg (9%)
2mg (13%)
FROM THE KITCHEN OF...

Author

ricki-heller

Cookbook

sweet-freedom
Sweet Freedom

Discounts & Benefits