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| Gluten-Free Chocolate, Seed, and Nut Cookies |
"Healthier chewy chocolate cookie."
Ingredients :
- 1/2 cup honey
- 1/2 cup peanut butter
- 1/2 cup chopped dried mixed fruit
- 1/2 cup rice flour
- 2 eggs
- 1/4 cup coconut oil
- 1/4 cup ground almonds
- 1/4 cup ground chia seeds
- 1/4 cup ground pumpkin seeds
- 1/4 cup ground flax seeds
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 23M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Combine honey, peanut butter, dried fruit, rice flour, eggs, coconut oil, almonds, chia seeds, pumpkin seeds, flax seeds, cocoa powder, vanilla extract, and salt in a large bowl; mix until dough comes together.
- Roll dough into balls and place on a nonstick baking sheet.
- Bake in the preheated oven until centers are set and edges are golden, 8 to 10 minutes.
Notes :
- Substitute brown rice syrup or pure maple syrup for the honey if desired.
- Substitute almond butter or tahini for the peanut butter if desired.
- Substitute quinoa flour for the rice flour if desired.
- Use egg replacer instead of the eggs if preferred.
- I like a mix of dried apricots, raisins, apples, and dates.
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