These cookies are light and delicious. They're made using agave nectar which doesn't affect blood sugar levels as much as table sugar so you won't experience a sugar spike, and that horrible resultant sugar crash.
The combination of nuts, seeds and fruit makes them a heathy combination too, plus you can experiment by using different types of flour. My favourite is spelt which contains much lower levels of gluten than wheat flour, but you could also try them with rice or oat flour.
There are endless variations to this recipe too ...a few chunks of 85%+ chocolate would work really well as would swapping the raisins with apricots or figs for instance, maybe a little lemon zest, plus a pinch of cloves or mix spice would work really well too!
Ingredients:
Dry:
1 cup flour ½ cup dessicated coconut ¼ tsp sea salt 1 tsp baking powder ½ cup pecan nuts, chopped ¼ cup pumpkin seeds ¼ cup sunflower seeds 4 tbsp raisins
Wet:
1 egg, beaten 3 tbsp butter, softened 1/3 cup cane juice or other sugar 1 tsp vanilla essence
Here’s what you do…
• Preheat the oven to 350ºF.
• Mix dry ingredients and wet ingredients separately, then add the dry ingredients to wet and stir until all ingredients are well combined.
• Grease a baking sheet.
• Take one and half tablespoons of the mixture and drop onto the baking sheet, leaving two inches between each cookie.
• Bake for: 9-12 minutes
Enjoy!
Do let me know what you think of them : )
