Ingredients
- 1/3 cup sunflower seeds (55 grams)
- 1/3 cup pepitas (pumpkin seeds) (55 grams)
- 2 tablespoons hemp seeds (optional)
- 1 cup rolled oats (90 grams)
- 240 grams dates, pitted (12 soft fresh dates)
- 1/2 cup cashew, almond or peanut butter (120 grams)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- Pistachios, finely chopped for sprinkling - see Tips and Variations
- Freeze-dried raspberries, for sprinkling - see Tips and Variations
- Cacao nibs, for sprinkling - see Tips and Variations
How to Make
-
Step 1: Line a large tray with non-stick baking paper.
-
Step 2: Place the sunflower seeds, pepitas, hemp seeds (if using), oats, dates, cashew butter, vanilla and cinnamon in a food processor and process until a rough dough forms.
-
Step 3: Roll 1-tablespoon portions of the mixture into balls and flatten slightly and place on the tray, sprinkle with pistachios, freeze-dried raspberries or cacao nibs and refrigerate for 1 hour or until firm.
Tips & Variations
- These cookies are the type you want to reach for when you need a post-workout pick-me-up or healthy snack on the go.
- Keep them in the fridge in an airtight container for up to 1 week.
- Choose your favourite topping to sprinkle on the cookies (or try all three!) and you’ll need about ½ cup in total
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.