recipes

Loaded Nut & Seed Cookies

We call these loaded for a reason! These chewy, nutrient dense cookies are naturally sweetened and packed with fibre, protein and micronutrients. They are finished with rich dark chocolate and goji berries, they make a satisfying snack that still feels like a treat.

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  • 2 large ripe bananas
  • ½ cup smooth almond butter
  • ¼ cup pure maple syrup
  • 1 large egg
  • 1 tsp alcohol free vanilla extract
  • 1½ cups sprouted rolled oats
  • ½ cup hemp hearts
  • ¼ cup ground flaxseed
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup unsalted walnuts or mixed nuts, roughly chopped
  • ¼ cup goji berries
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp baking powder

Chocolate Coating (Optional)

  • 125 g dark chocolate wafers, about 1 cup
  • 2 tbsp goji berries, roughly chopped
  • 1 tbsp hemp hearts
Servings 11 Cookies
Prep Time 25 Minutes
Cook Time 12-15 Minutes
Total Time 37 - 40 Minutes
Instructions
  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, mash the bananas until they are mostly smooth. Whisk in the almond butter, maple syrup, egg and vanilla until well combined.
  3. Add the oats, hemp hearts, flaxseed, cinnamon, baking powder, salt, pumpkin seeds, sunflower seeds, nuts and goji berries. Stir until evenly combined.
  4. Let the mixture rest for 5 minutes. This allows the oats and flaxseed to absorb some of the moisture and makes the cookies easier to shape.
  5. Scoop approximately ¼ cup of the mixture per cookie onto the prepared baking sheet. Using slightly damp hands, shape into round cookies about ½ inch thick. These cookies will hold their shape as they bake, so shape them as you would like them to look when finished.
  6. Bake for 12 to 15 minutes, or until the edges are lightly golden and the centres are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Melt the dark chocolate in a heatproof bowl in 20 second intervals, stir in between until smooth.
  8. Dip one edge of each cooled cookie into the dark chocolate. Place on the wire rack and immediately sprinkle with chopped goji berries and a few hemp hearts.
  9. Allow the chocolate to set completely before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Chefs Tip
  1. For a simpler & faster finish, skip the chocolate coating and press a few mini dark chocolate chips and hemp hearts onto each cookie before baking.
  2. Many of the nuts, seeds and other ingredients in this recipe can be found in the bulk section!

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