Ticking all the pleasure boxes of a cookie while turning it into a nutrient dense energy snack was the thought behind this recipe, which is why it contains seeds, lots of it! All seeds are great sources of protein, B vitamins, fibre and healthy unsaturated fats. Additionally chia seeds contain substantial amounts of calcium and iron (amongst various other minerals), while flaxseed is a one of the best sources of lignans with their high antioxidant and anti-inflammatory properties. Maple syrup adds to the nutty flavour and topped with dark, vegan chocolate chips it makes a great power treat.
What you need:
70g sunflower seeds
50g ground hazelnuts or almonds
2 tbsp chia seeds
4 heaped tsp coconut oil or vegan butter
6 tbsp maple syrup
Pinch of salt
Handful of dark chocolate chips – these can easily be home made by chopping a chunk of 70-85% chocolate into small pieces
How you do it:
Preheat your oven at gas mark 6 (190C).
Start by dry roasting the flax- and sesame seeds in a frying pan.
Stirring frequently fry the seeds on moderate heat until they start to crack and you’re getting a nutty smell.
Pour them into a bowl and use a handheld blender to blend everything until you get a coarse, flour like consistency.
Now add the coconut oil, which will melt while the ‘flour’ is still a little warm.
Add hazelnut flour, chia seeds, salt and maple syrup and stir well until you have a sticky paste.
Now start making the cookies using your fingers to press approx. 1 tsp of sticky seed flour dough into a cookie shape of around 6cm diameter.
Place the cookies on a lined baking tray and sprinkle the chocolate chips on top, pushing them slightly into the cookies.
Bake for 15mins or until lightly browned, leave for a few minutes to cool until they feel nice and firm.