These Super Seedy Power Cookies are super seedy, super nutty & super healthy. They are naturally sweetened & contain no oil, grains or gluten. Perfect for on the go breakfasts or snacks!
It’s been a while since I published a cookie recipe that is healthy enough to eat for breakfast. I love making my Cranberry & Coconut Breakfast Cookies but although they are pretty healthy, they do contain maple syrup as a sweetener. I am not opposed to using maple syrup at all, but sometimes a naturally fruit sweetened treat is called for.
POWER COOKIES STUFFED FULL OF HEALTHY INGREDIENTS
That’s where these Super Seedy Power Cookies come in. They are stuffed full of healthy seeds and nuts and are naturally sweetened with a combination of dates and banana.
My Super Seedy Power Cookies are vegan (of course), grain-free, gluten-free and paleo. I am not all that familiar with the paleo way of eating but I did google each of the ingredients to check I had my facts straight before announcing it here. It’s my first foray into paleo recipes, I think anyway. Perhaps I have some already that are accidentally paleo?
Whatever is in them, or not in them as the case may be, these Super Seedy Power Cookies are delicious. They are also packed with fibre, protein and healthy fats. The combination of toasty nut and seed flavours with the sweet, chewy bursts of dried fruit is so good and they don’t taste overly banana-ey either.
Is banana-ey an actual word? If it isn’t it should be!
EASY TO MAKE
My Super Seedy Power Cookies are a breeze to make and are just perfect for on the go breakfasts, snacks or packed lunches. They are great for batch cooking too as they keep well for several weeks in a sealed container in the fridge.
I hope you enjoy these Super Seedy Power Cookies. Let me know what you think in the comments below or share a pic on Instagram and tag me @avirtualvegan. Use the #avirtualvegan to be sure I won’t miss them.
Super Seedy Power Cookies
- 1 medium banana
- 8 medjool dates
- ½ cup / 125 g walnuts or pecan nuts or a mix of both , for a nut free version just replace the nuts with any other seeds, or a combination of more seeds and more dried fruit. Just keep the quantity the same.
- ½ cup / 56 g ground flax seed
- ½ cup / 60 g pumpkin seeds
- ½ cup / 75 g raisins can sub for any other dried fruits of a similar size
- ¼ cup / 37 g goji berries can sub for any other dried fruits of a similar size
- 3 tablespoons / 30 g hemp hearts
- 2 tablespoons / 15 g cacao nibs , can sub for chocolate chips
- 1 cup / 90 g shredded coconut I used unsweetened but you can use sweetened if that's all you have
- A drop of water if needed
- Preheat oven to 300°F
- Scrape out and into a large bowl.
- Add all of the other ingredients and stir well to combine. Its a very stiff mixture so is a little difficult.
- If the mixture is a little dry you can add a drop or two of water to bring it together.
- I rolled my cookies out between 2 sheets of parchment paper then used a cookie cutter to cut rounds just because I wanted them to look neat for the photos but if you don't mind them looking a little more rustic you can roll pieces of mixture into balls, place on a cookie sheet and push down with the palm of your hand to flatten into cookie shapes. They should be about ½ an inch thick.
- As they are shaped into cookies, no matter what method you use, little bits of fruit/seed will pop out here and there. Just push them back in with your fingers and push the edges of the cookies a little to neaten them up.
- Bake at 300°F for around 25 minutes or until just starting to colour around the edges.
- Cool on a cooling tray.
Estimated nutrition per serving: