I made these this morning, it is what we had for breakfast. Add a glass of milk and oh well it’s almost heaven, and nutritious. With almond flour, coconut oil, sunflower seeds, these cookies are packed with nutritional goodness. I have adapted the recipe from BabyCakes by Erin McKenna. It is vegan and gluten free. It is a loose adaptation because I use different sweeteners, flours, and meal… I will write my recipe…
heat oven to 350 degrees
3/4 cup coconut oil
6 tablespoons apple sauce
1 teaspoon sea salt
2 tablespoons vanilla
2/3 cups sweetner; i have used sucanant, brown sugar, (evaporated cane juice,) agave combinations. NOTE: The recipe actually calls for 1 1/4 cup sugar. That is usually too much for me.
MIX these in a medium bowl.
2 cups almond flour (gluten free mix) sometimes i also add about a handful or two of oatmeal to almond flour
1/4 cup ground soaked and dried sunflower seeds (flax seeds)
1 tsp. baking soda
1 1/2 teaspoons xanthan gum (NOTE: Used in gluten free cooking to substitute for gluten)
MIX dry ingredients and then add slowly to wet mixture. Add choc. chips.
Scoop onto parchment paper covered cookie sheets. Bake at 350 for 18 to 20 minutes. (It could go longer and you should rotate after @ 10 minutes.)
I have had best results using parchment paper. I am actually a newcomer to parchment paper and do say it really does make a difference. The cookies are crispier.
I can eat these all day and feel great…
*They are that good… You have to eat them first thing in the morning. With tea or coffee or milk.