Seed Cycle Cookies

Seed Cycle Cookies.jpg

Ingredients:  

  • 1 egg 

  • 2 ripe bananas, mashed

  • 1 tablespoon almond butter

  • 1 tablespoon coconut oil, melted

  • 1 teaspoon vanilla extract

  • 3 tablespoons coconut cane sugar

  • 1/4 teaspoon sea salt

  • 1 teaspoon ground cinnamon

  • 1 1/2 cups gluten free rolled oats

  • ½ cup oat flour

  • 1/2 cup dried cranberries

  • 1/3 cup shredded coconut 

  • 1/4 cup raw pumpkin seeds

  • 1/4 cup raw sunflower seeds

 Directions:

  1. Preheat oven to 350° F. Line a baking sheet/tray with parchment paper.

  2. In a large bowl, mash your ripe bananas with a fork until creamy. Add the almond butter, melted coconut oil, vanilla, egg and mix. 

  3. Stir in the coconut cane sugar, sea salt, cinnamon and mix again. 

  4. Stir in the rolled oats, flour, dried cranberries, shredded coconut, pumpkin and sunflower seeds. 

  5. Mix together until cookie batter is well combined.

  6. Scoop 1-2 heaping tablespoons and form a cookie on the cookie sheet. 

  7. Bake for 20-25 minutes, or until edges are slightly brown.