This dessert is loaded with antioxidants, vitamins and minerals that will satisfy your sweet tooth without any refined sugar or processed foods. In particular, flax seeds and walnuts contain Omega-3, which helps with inflammation, ADHD, asthma and sleep.
- 1 T ground flax seeds + 3 T almond milk (or other non-dairy milk)
- 5 T coconut sugar
- 2 T coconut oil
- 1 c rolled oats, gluten free if desired
- 1/3 c almond butter, not super runny (I used Justin’s)
- ½ t vanilla extract
- ¼ t sea salt
- ¼ c chopped walnuts
- ¼ c sesame seeds
Method: Line a baking sheet with parchment paper. In a small saucepan heat the flax seeds, almond milk, coconut sugar and coconut oil on low until the sugar is dissolved, only a minute or two. In a medium bowl add the warmed mixture and the rest of the ingredients until combined.
Using a small ice cream scoop, scoop cookies onto the lined baking sheet. Cool in fridge for at least 15 minutes or on the counter for 30 minutes so they firm up. Store in an airtight container. Will keep up to a week in the fridge or a month in the freezer.
Serving size: 1-2 cookies.