pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, and flaxseed. Stir well to mix.
Add Honey and Egg White: Add the honey and the egg white to the mixture. Stir until everything is well combined, and the ingredients start sticking together. The egg white will help bind the mixture without the need for flour.
Form the Cookies: Scoop about a tablespoon of the mixture at a time and shape it into small, round cookies. Place them on the baking sheet, leaving a bit of space between each one.
Bake: Place the baking sheet in the oven and bake for 12–15 minutes, or until the cookies are golden and firm to the touch.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
Storage: Store these cookies in an airtight container at room temperature for up to a week.
Optional Add-Ins: For a different flavor, you can add cinnamon, a dash of vanilla extract, or a sprinkle of coconut flakes.
These healthy, flourless, sugar-free cookies are a delicious and wholesome treat that will provide you with the energy you need. Enjoy them anytime as a guilt-free snack or to satisfy your sweet tooth!
Here are some variations and tips for your seed cookies:
Variations:
- Nut Butters: You can add a tablespoon of almond or peanut butter to the mixture for added flavor and creaminess.
- Dried Fruits: Consider mixing in chopped dried fruits like cranberries, apricots, or raisins for a sweet and chewy texture.
- Chocolate Chips: If you want a treat, add some dark chocolate chips for a delicious twist.
Tips:
- Chilling the Dough: If the mixture feels too sticky, chill it in the refrigerator for about 30 minutes before shaping the cookies. This can make it easier to handle.
- Uniform Size: Use a cookie scoop or a tablespoon to ensure all cookies are the same size for even baking.
- Storage: To keep them fresher for longer, you can also freeze the cookies. Just place them in a freezer-safe container, and they’ll last for a couple of months.
To store your seed cookies, follow these steps:
- Cool Completely: Make sure the cookies are fully cooled before storing them to prevent moisture buildup.
- Use an Airtight Container: Place the cookies in an airtight container. If stacking them, consider using parchment paper between layers to keep them from sticking together.
- Room Temperature Storage: You can keep them at room temperature for up to a week. Just make sure the container is kept in a cool, dry place.
- Freezing Option: If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe container with parchment paper between layers, and they should last for a couple of months.
Enjoy!