1/4cupnut or seed buttercashew, almond, peanut or sunflower
1/2cupof real maple syrup
1/2cupmelted coconut oil
1teaspoonvanilla extract
1flax egg1 tablespoon ground flaxseeds with 3 tablespoons water
1/4cupof non-dairy milkI like coconut, cashew, almond or rice milk
1/4cupof Manitoba Harvest Hemp Hearts
1/4cupof pumpkin seeds
1/4cupof dried fruitraisins, cranberries or blueberries
Instructions
In a small bowl add 1 tablespoon of ground flaxseeds with 3 tablespoons of warm water and let set for 3-5 minutes.
In a medium bowl add the tigernut flour, hazelnut flour, oats, cinnamon, sea salt and baking soda and mix together
In another medium to large bowl add nut butter, maple syrup, coconut oil, vanilla extract, flax egg and non-dairy milk and mix together
The add dry ingredients to the wet ingredients
Lastly fold in hemp hearts, pumpkin seeds and dried fruit
Cover and chill dough for 30 minutes
Press dough into cookie shapes and lay flat on a baking sheet
Bake at 350 degrees Fahrenheit for 18 minutes and then let cool for 3 minutes before enjoying
Store in an air-tight container in the refrigerator and eat within 1 week
The cookies will be a bit crumbly right out of the oven, however they firm up in the fridge!
Notes
Flour Swaps: Instead of the tigernut flour and hazelnut flour you can use a gluten-free baking mix Instead of the hazelnut flour you can use almond flour