It always helps to have something sweet to grab and when that “something” is raw vegan is makes it oh-so-healthy and even if you pig-out on these there is no reason for guilt. Now that’s my kind of cookie 🙂
My recipe is inspired and adapted from the Raw Chocolate Almond Butter Cookie recipe by Chef Amber Shea’s Almost Vegan. Visit her blog and watch for her new cookbook Practically Raw coming soon. She has some great recipes that you may enjoy.
I modified the recipe to use ground seeds as the “flour” instead of nut flours, and made a few other minor changes to match my taste and my availability of ingredients.
1 cup RAW almond butter
1/4 cup coconut flakes
1 cup almond milk
2 Tbsp raw agave nectar
2 Tbsp ground flaxseed
1 Tbsp vanilla powder
Combine above wet ingredients in a medium bowl and whisk until smooth.
1 cup ground sunflower seeds
1 cup ground flax seeds
1/2 cup Camino Cocoa Powder or carob powder
Line a cookie sheet with parchment paper and used teaspoons to create cookie-drops. Put in freezer for at least 1 hour. Once firm, transfer to container and store in freezer (or fridge if you prefer) where it will keep for several weeks. A yummy treat.