Crunchy Seed and Nut Cookies; no white sugar

Sue Maree P -

My new recipe for crunchy seed and nut cookies are jam packed for of healthy seeds, nuts, coconut, ground almonds, a little honey or sweetener and an egg white. This is not too sweet. A cross between a savoury cookie and a sweet cookie. Did I say these cookies are super crisp and crunchy but also light and healthy!

Feel free to mix and match with whatever nuts and seeds you have in the pantry. To make this recipe for vegan friends and family add a little more maple syrup or another sweetener and leave out the egg white.

Takes = 5 minutes plus chilling time 30 minutes
Makes = 9-10 large cookies
Bakes = 17-20 minutes

Ingredients

  • Coconut desiccated – 85g, 1 cup
  • Chopped walnuts, almonds or pistachios – 70g, 1/2 cup
  • Pumpkin seeds – 70g, 1/2 cup
  • Sunflower seeds – 80g, 1/2 cup
  • Sesame seeds – 70g, 1/2 cup
  • Ground almonds – 50g, 1/2 cup
  • Honey, maple or date syrup – 2 tbs
  • One egg white

Method

  1. Chop and large nuts then add all ingredients into a large bowl and combine.
  2. Rest in the fridge for 20-30 minutes.
  3. Preheat the oven to 180˚C/ 160˚C fan and line two baking trays with baking paper. This works better than silicone mats for this recipe.
  4. After 30 minutes remove the cookie dough from the fridge and using a dessert or soup spoon scoop out about 2 heaped spoonfuls and press into a cookie cutter. I think an 8cm works best. I tried smaller cookies and they didn't look as good.
  5. Bake for 17-20 minutes until crunchy and golden brown. Cool completely on the baking trays. Store in a seal container for 1-2 weeks.