These trail mix-inspired #vegancookies are the perfect #healthysnack for fueling all of your spring adventures!
They’re packed with #healthyfats and fiber thanks to @topseedzsnacks pumpkin, sunflower, and flaxseeds. These cookies have the ideal mix of crunch and chew, and they’re also ↓
🍪no added sugar
🍪totally #NUTREE (so they’re school and allergy safe!)
-1/4 cup oat flour
-1 tbsp coconut flour
-Scant 1 cup quick oats
-2 tbsp granulated monkfruit
-1/2 tsp sea salt
-1 tsp cinnamon
-1/2 tbsp baking powder
-2 tbsp @topseedzsnacks flax seeds
-1/2 cup + 2 tbsp @perfectketo snickerdoodle nut butter
-1/3 cup applesauce
-1/2 cup @topseedzsnacks roasted sunflower and pumpkin seeds
-1/4 cup @hukitchen chocolate chips
-3-4 @ndmedjooldates, chopped
-Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a medium bowl, combine dry ingredients (flours, oats, monkfruit, sea salt, cinnamon, baking powder, flax seeds). In a small bowl, stir together nut butter and applesauce. Fold wet ingredients into dry ingredients and stir until just combined.
-Stir in pumpkin/sunflower seeds, chocolate chips, and dates (It may be helpful to mix with your hands at this point!).
-Using a tablespoon, scoop the batter onto the prepared cookie sheet and press the cookies down (they will not spread). You should get 12-14 cookies.
-Bake for 14 minutes. Remove from oven and let cool completely before munching!