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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
- 1/2 cup Almond Flour
- 1/2 cup Walnuts, roasted and ground
- 1/4 cup sesame seeds, lightly roasted
- 1/2 cup pecans, ground coarsely
- 1/3 cup shredded coconut
- 1/4 cup coconut sugar
- 1/4 cup date sugar
- 1/3 cup cocoa nibs
- 1/3 cup cranberries
- 1 teaspoon saffron, ground in a mortar and pestle
- 1 teaspoon vanilla extract
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon dry ginger powder
- 1 teaspoon cinnamon
- 1/4 cup pistachios, ground coarsely
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- pinches salt
- Preheat oven to 350 deg. and line a cookie sheet with parchment paper or Silpat.
- 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
- In another small bowl, mix the maple syrup, vanilla extract and coconut oil. Combine it with dry ingredients and mix well.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World
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