A flexible recipe made in the oven or dehydrator – you can enjoy them different each time by adding a variety of nuts, seeds, and flavored protein powders.
These cookies are low calorie, high in fiber, and completely guilt-free on any cleanse. The chia or flax acts as an egg substitute to bind them together, while providing healthy Omega-3 fatty acids. Vegan/Candida-friendly.
2 tbsp whole chia seeds (whole flax seeds can be substituted)
1/2 cup water
1 cup ground almonds (I used left-over almond meal from the Nut Milk recipe)
1 scoop vanilla protein powder (plant-based protein of course)
1 tsp. Vanilla extract or powder
½ cup pumpkin seeds (or substitute nuts/seeds of your choice)
For the oven method, preheat oven to 300 F.
Put 2 tbsp. whole chia or flax in a large mixing bowl add 1/2 cup water to cover them; let this mixture sit until thickened, about 20 minutes.
Stir the ground almonds, protein powder and vanilla into the softened chia seeds. Make a thick dough; the mixture should be dry enough to mold into little patties. If it crumbles, add a little water. If the dough is too wet, add a little more chia and let it soak up the excess liquid for a few minutes.
Gather the nuts or seeds you have chosen (total of ½ cup). Break up whole nuts and large pieces into manageable chunks. Gently stir in your choice of nuts and seeds.
Form little patties with your hands – these cookies won’t melt down onto the pan, so they need to be pre-shaped before they bake.
For the oven method, bake the cookies for 20-30 minutes, depending on your desired consistency. They should be firm on the inside as well as out, but because of the ingredients they do not require cooking like a traditional cookie (this is also the reason for the low temperature). They may brown a little around the edges.
For the dehydrator method, place the patties on dehydrator sheets in the dehydrator and allow 5-7 hours, until they are firm and a little chewy.
How you store your cookies will affect their texture. For moist cookies, store in an airtight container in the refrigerator. For a chewier cookie, store them in breathable bags (such as brown paper) at room temperature.
Alternative flavors and textures can be acheived by adding other flavors of protein powders, cocoa powder, superfood powders such as maca or lacuma. If you are not avoiding sweets, you can add some dried fruits, dates or a little honey. Be Creative and Enjoy!
Credits & thanks to my friend Michelle Bulechowsky, the Raw Vegan Goddess who brought this versatile recipe idea to my attention.