I packed these cookies with nutritious ingredients so that I can even have them for breakfast and feel no guilt. Packed full of healthy seeds and Brazil nuts, these cookies are a source of selenium, iron, protein and healthy fats. They have a melt in the mouth delicate crumbly texture and a hint of lemon zest to add a subtle citrus flavour.
Prep time: 15 minutes
Cooking time: 8 minutes per batch
Makes: 21 cookies, approx
Gluten Free option, Vegan
65g (1/2 cup) raw brazil nuts
40g (1/3 cup) raw pumpkin seeds
2 tablespoons raw chia seeds
2 tablespoons raw sesame seeds
2 tablespoons raw pine nuts
100g (7 tablespoons / 1/2 cup) coconut oil
70g (generous 1/2 cup) coconut sugar
80g (1/2 generous cup) buckwheat flour
1/2 teaspoon baking powder (check for gluten free if needed)
1/4 teaspoon xanthan gum
Zest of 1/2 lemon
1 tablespoon cocao powder (optional)
- Preheat the oven to 180℃/gas mark 4
- Chop the brazil nuts and pumpkin seeds into small pieces (but not too fine) or blitz for a few seconds in a food processor.
- Beat together the coconut oil and the coconut sugar.
- Mix in the brazil nuts, pumpkin seeds, chai seeds, sesame seeds, pine nuts. Stir in the buckwheat flour, baking powder, xanthan gum and lemon zest (and cocao if using).
- Spoon out 1 tablespoon at a time and place on a baking tray, leaving a couple of inches space as the cookies will spread out a bit while baking.
- Bake for 8 minutes.
- Using a palette knife to slip under the cookies, gently lift off the baking tray and place onto parchment paper or a plate to cool.