Hey, hey!
You all know how much I love a good cookie, right? Even when I’m paying attention to my diet, I have to find ways to incorporate some sweet treats throughout the week. Ok, well, it’s pretty much a daily occurance because what’s life without a cookie? I’d rather not know!
Since I’ve been seed cycling and eating lots of sunflower seeds in the second half of my cycle, I’m constantly brainstorming new ways to incorporate them into my diet. And, obviously, cookies seems like a brilliant idea! 🙂
These cookies only call for 5 ingredients and come together in no time – just whip up the batter and pop in the oven! The texture is pure perfection – the outside is firm and a little crunchy while the inside is soft and chewy.
These cookies have such a great flavor profile with a mix earthy flavor from the seeds and sweetness from the dried cranberries and maple syrup. I hope you give them a try, and please let me know what you think!
Gluten-Free Cranberry & Sunflower Seed Cookies
- 1.5 cups almond meal
- 1/4 cup maple syrup
- 1/4 cup butter (28g)
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- Preheat oven to 350 degrees F. Melt butter in a microwave-safe dish. Combine above ingredients in a mixing bowl until batter is smooth. Pop batter in the refrigerator for about 30 minutes. (It makes it easier to roll.) Then, portion batter onto a prepared baking sheet, roll into 9 balls, and then flatten each one with the palm of your hand onto the baking sheet. Bake for 12-14 minutes until edges begin to slightly brown. Remove from oven and allow to cool slightly before serving.
5P/13C/16F
