Raisin Seed Cookies

Source: www.thepaleomom.com
Course: Desserts
Preperation time: 10min
Cooking Time: 12min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 cup Shredded Coconut, Finely Shredded 0 0 2 2 4 4 47 47
1 cup Pumpkin Seeds, Raw 6 6 2 2 11 11 120 120
1/4 cup Sesame Seeds 1 1 1 1 3 3 34 34
3/4 cup Raisins 1 1 16 16 0 0 62 62
1/2 cup Honey 0 0 23 23 0 0 86 86
1/2 cup Sunflower Seed Butter(s) 0 0 0 0 0 0 0 0
1 Tablespoon Flax Meal 0 0 0 0 1 1 9 9
1 1/2 Tablespoon(s) Water 0 0 0 0 0 0 0 0
3 Tablespoon(s) Coconut Flour 0 0 2 2 2 2 21 21
1/4 Teaspoon Baking Soda 0 0 0 0 0 0 0 0
1/4 Teaspoon Salt 0 0 0 0 0 0 0 0
1 Teaspoon Vanilla 0 0 0 0 0 0 2 2
Total: Approximate Nutrition Info, Per Serving: 9 47 20 381
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Instructions

  1. Mix flaxseed meal and water and let sit for 2-3 minutes.  Preheat oven to 325F.
  2. Grind pepitas very finely in your food processor, Magic Bullet or blender.  Pulse sesame seeds to break up slightly (aiming for the texture of coarse sand with some still intact).
  3. Mix honey, sunflower butter, sesame seeds, ground pepitas, shredded coconut, coconut flour, baking soda, salt, and vanilla into flaxseed goop.  Stir until a stiff, well-combined cookie dough forms.  Fold in raisins.
  4. Drop balls of cookie dough, approximately 1” in diameter, onto a cookie sheet.  Flatten with your hand or the back of a spatula to about ½” thick.
  5. Bake for 12 minutes.  Let cool for 5 minutes on the cookie sheet (or cool completely on the cookie sheet).  Store in an airtight container at room temperature.  Enjoy!
Visit www.thepaleomom.com for the full instructions.

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