Author Notes
This recipe was inspired from Meghan Telpner's Undiet cookbook 'Almond Power Cookies'. I have taken that recipe as my base and made a lot of changes by adding a whole lot of other ingredients. These cookies are filled with nutrients and are both chewy and crunchy at the same time. —Vaishali
Ingredients
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1/2 cup
Almond Flour
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1/2 cup
Walnuts, roasted and ground
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1/4 cup
sesame seeds, lightly roasted
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1/2 cup
pecans, ground coarsely
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1/3 cup
shredded coconut
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1/4 cup
coconut sugar
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1/4 cup
date sugar
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1/3 cup
cocoa nibs
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1/3 cup
cranberries
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1 teaspoon
saffron, ground in a mortar and pestle
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1 teaspoon
vanilla extract
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1/2 teaspoon
cardamom powder
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1/2 teaspoon
dry ginger powder
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1 teaspoon
cinnamon
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1/4 cup
pistachios, ground coarsely
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1/3 cup
maple syrup
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1/3 cup
coconut oil
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Pinch
salt
Directions
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Preheat oven to 350 deg. and line a cookie sheet with parchment paper or Silpat.
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In a big bowl, combine the almond flour, walnut flour (which has been roasted and ground), sesame seeds, pecans, pistachios, shredded coconut, cocoa nibs, dried cranberries, cardamom, ginger, cinnamon, saffron, salt, coconut sugar and date sugar. Mix well
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In another small bowl, mix the maple syrup, vanilla extract and coconut oil. Combine it with dry ingredients and mix well.
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Take about 2 tablespoons of the mixture and roll it into a ball. Place it on the parchment line cookie sheet and lightly flatten it.
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Bake it for about 20 minutes in a preheated oven and then let it cool slightly in the pan. Gently transfer to a cooling rack. They will crisp up as they cool. Store in an airtight container.
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Enjoy!!
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