Grain-Free, Nut Free, Dairy Free – Coconut-Cinnamon Cookies
These are the cookies depicted at the bottom of the tree.
1 1/2 c. seed mix (half and half of GROUND raw sunflower and pumpkin seeds) (can be made with ground almonds if you like)
1/3 c. shredded dried coconut (please try to find organic, real coconut, in the refrigerated section not the packaged stuff they try to pass off in the grocery store. But if you must use the packaged stuff, use the unsweetened flaked coconut)
1/4 c. coconut oil
1/4 c. cacao nibs
1/4 c. dried cranberries (preferably sulphite free)
1 tbsp cinnamon
Pinch of sea salt.
Directions: Preheat oven to 350 (325 if you have a very hot oven)
Melt coconut oil and mix with maple syrup and vanilla until well combined. Set aside.
Mix dry ingredients: Seed mix (please make sure it resembles a flour), coconut, cacao nibs, cranberries, cinnamon and salt.
Combine wet and dry ingredients well.
Drop by heaping teaspoon and slightly flatten onto a parchment lined baking sheet.
Bake until slightly browned at edges, about 13-15 min.
Transfer to cooling rack … as they cool they become crispy.
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