Flourless protein and omega 3 rich cookies
GF, EF, DF, but made with almonds, flaxseeds and chia seeds.
Who finds it difficult to provide healthy snacks for their kids?
Well, I do and to be honest I find snacking healthily difficult for myself, I have to try really hard to refrain from those chocolates! I was super excited to come across these healthy snacks which take only 10-15 minutes to make!! I’m not a baker, but this was so easy I wouldn’t even classify this as ‘baking’ but more like just ‘throwing ingredients into a skillet then bake in the oven’
I saw them on my friend Jennifer’s Instagram account (@easygourmetliving – if you are a foodie you must check out her account, you will be in heaven – she also has allergic kids and many of her recipes are allergy-friendly)
I’m hooked because I can now snack guilt-free!!
I make almond milk at home and this recipe uses the left over pulp which I love because I like using left overs! If you don’t make almond milk at home, you can just replace the pulp with ground up almonds (almond meal) instead.
3/4 cup almond pulp (if you make any other nut milk, you can use the pulp from those too or if you don’t make nut milk at home, replace with almond meal)
1/3 cup maple syrup
1/2 cup coconut oil (or any oil you like to use but I like the flavor the coconut oil adds)
2 TBS nut/seed milk (e.g. coconut, almond, or hemp milk) – if you are using almond meal add an extra TBS of nut/seed milk
2 TBS chopped almonds
2 TBS flaxseed meal (ground flaxseed)
2 TBS chia seeds
- preheat oven to 350 (F) / 180 (C)
- in a 10 inch skillet, cook all the ingredients on low heat, stirring until everything is blended and mixed nicely
- remove from heat
- drop about 2 TBS dollops of the mixture onto a greased baking tray,
- bake for 8-10 minutes or until golden brown.