I make a similar version of this trail cookie as packable energy dense treats for the kids. They hold up well in lunches and when packed in a pocket for a snack while on a hike. They are terrible crumble bombs though! If your children eat like little mice like mine do, you are guaranteed to need a dustpan and a broom after consumption.
So, why make grain, nut, egg and dairy free treats? Well, those are some of the top allergens that can negatively affect health. Not everyone presents immediate negative symptoms associated with these foods. But, if you do…here is a treat for you!
These cookies are sweet and tasty enough to pass as a cookie. But, they are packed full of important vitamins and minerals essential for growth. As a parent, that is a huge WIN! I want my kids to enjoy their food, know that we can enjoy treats as long as they are not insulting our systems and also meeting their energy and nutrient needs. Best of all, you can make them in a big batch and freeze them for months. AWESOME!!
I used my Vitamix and sourced some of the ingredients from a real food Mom’s best resource, Thrive Market (use this link to get 25% off your first order plus free shipping)!
3 Tbsp Flax seeds
4 1/2 Tbsp water
1/2 cup coconut nectar
1 1/2 cup sunflower seed butter (be careful to check the ingredients and make sure it reads only sunflower seeds. I found mine at Trader Joes. It was called sunflower seed spread)
2 cups raw pumpkin seeds
1 cup raw sunflower seeds
3/4 cup sesame seeds
3 cups shredded coconut
3/4 tsp baking soda
3/4 tsp real salt
3 tsp vanilla
1/2 cup chocolate mini chips
Grind the flax seed into a fine powder or meal using a high speed blender (like a Vitamix). You can also purchase flax meal, but it does not last as long and it is more expensive
Mix the flax meal and water and let sit for 2-3 minutes. Preheat the oven to 350F.
Grind the pumpkin and sunflower seeds in batches very finely in your blender or food processor. Pulse in the sesame seeds to break them up slightly.
In a large bowl, mix honey and sunflower seed butter until thoroughly combined. Stir in the sesame seeds ground pumpkin and sunflower seeds, shredded coconut, baking soda, salt and vanilla into the honey and seed butter.
Combine all fully and add in the flax seed goop. Stir until a stiff, well-combined dough forms.
Scoop out the dough using a small cookie scoop and place on a parchment lined baking sheet.
Bake for 20 minutes. Let cool completely on the baking sheet before moving them. When they come out of the oven they crumble easily. Once cool they form a firm cookie.
Store in the fridge in a container for up to two weeks. Store in a freezer bag in the freezer for long term storage.