1/2 cup coconut palm sugar
1/2 cup melted coconut oil
1 cup Immaculate Baking Co™ sprouted whole wheat flour
1 tablespoon ground flax seed
1 teaspoon baking powder
1/3 cup chopped walnuts
1/4 cup goji berries
3 tablespoons cacao nibs
2 tablespoons hemp seed
Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
In medium bowl, beat sugar, oil and egg with whisk. Stir in remaining ingredients until well blended.
Drop by slightly less than 1/4 cupfuls 2 inches apart on cookie sheet. Bake 7 to 9 minutes or until cookies are set on edges. Cool 5 minutes on cookie sheet; remove to cooling rack. Cool completely, about 20 minutes. Store tightly covered.
Either virgin unrefined coconut oil or refined coconut oil will work well in this recipe. Virgin unrefined coconut oil may give your cookies a slight coconut flavor. Make sure to measure it in its melted (liquid) form.
Sprinkle extra hemp seed (1/4 teaspoon) on top of each cookie before baking for a different look.
|Calories from Fat||150|
|% Daily Value|
|Carbohydrate Choices||1 1/2|