This Healthy Superfood Cookie has almost Everything and Anything

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I have way too much ingredients int he house, time to make one of those energising, superfood cookies that has almost every ingredient I have in the house.

Yes, this is probably a pain in the ass for those without the ingredients, but I think the fun thing about eating healthy is buying ingredients. It’s like going CHRISTMAS SHOPPING! Even though it can be expensive, I think it will be worth it the long run. As I heard in an interview, it would probably cost a lot more for hospital bills later on your life than to spend a little extra on healthy food now.

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So, these cookies are crunchy, nutty and absolutely delicious. They’re not overly sweet, which is just the way I love them!

Also, I would love to see people’s reactions when they eat this, and telling them it’s a healthy cookie. I think what makes this healthy is, there’s a little bit of everything, but not too much of anything. The batch I made is suitable for two people, so I think it’s just enough for what we need in a day! Any more and I wouldn’t think it would be that healthy!

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I’ve made it possible for you to eat this raw, if you don’t use the brown rice flour and replace it with oat flour instead, and I’m not entirely sure if you can eat coconut flour raw, but just to be safe, I would recommend replacing it with a bit more shredded coconut. The reason why I’ve written to remove the tablespoon of coconut sugar is, cooking things evaporate a lot of the sweetness, but if you’re eating it raw, you won’t need that much.

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This Healthy Superfood Cookie has almost Everything and Anything

1/4 cup instant oats, crushed
2 tablespoons brown rice flour
2 tablespoons coconut flour
2 tablespoons almond meal
1 tablespoons sliced almonds
1 tablespoon chia seeds
1 tablespoon shredded coconut
1 tablespoon crushed walnuts
1 tablespoon white sesame seeds
1 tablespoon sunflower seeds
1 tablespoon hemp seeds
1 tablespoon golden flaxseed meal
1 tablespoon goji berries
2 teaspoons coconut sugar
1 teaspoon cacao nibs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
A sprinkle of Himalayan/sea salt
2 tablespoon extra light olive oil
1 tablespoon pure maple syrup
1 tablespoon unsweetened applesauce
1 tablespoon almond butter
1/2 teaspoon pure vanilla extract

**To make a raw version of this cookie, sub the brown rice flour for more oats/oat flour, coconut flour for more shredded coconut, and remove the coconut sugar completely.

Preheat oven to 350°F (176°C).

Measure out the oats and crush them with your hands until they’ve broken up in small bits.

In a large bowl, combine all the dry ingredients first, then the wet (easier split that way, but really doesn’t matter what you add first).

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Use a spoon to stir it for a minute, then knead the cookie dough with your hands until it sticks to each other.

Spray some non-stick cooking oil on an oven, and take small clumps of dough and make the shape of a mini cookie (mine were quite round) and place them on the tray, leaving lots of space between them.

Once done, put it in the oven and bake it for about 10-12 minutes until the sides turn golden brown.

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This Healthy Superfood Cookie has almost Everything and Anything
Serves: 2
 

Ingredients
  • ¼ cup instant oats, crushed
  • 2 tablespoons brown rice flour
  • 2 tablespoons coconut flour
  • 2 tablespoons almond meal
  • 1 tablespoons sliced almonds
  • 1 tablespoon chia seeds
  • 1 tablespoon shredded coconut
  • 1 tablespoon crushed walnuts
  • 1 tablespoon white sesame seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon hemp seeds
  • 1 tablespoon golden flaxseed meal
  • 1 tablespoon goji berries
  • 2 teaspoons coconut sugar
  • 1 teaspoon cacao nibs
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • A sprinkle of Himalayan/sea salt
  • 2 tablespoon extra light olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon unsweetened applesauce
  • 1 tablespoon almond butter
  • ½ teaspoon pure vanilla extract

Instructions
  1. **To make a raw version of this cookie, sub the brown rice flour for more oats/oat flour, coconut flour for more shredded coconut, and remove the coconut sugar completely.
  2. Measure out the oats and crush them with your hands until they’ve broken up in small bits.
  3. Preheat oven to 350°F (176°C).
  4. In a large bowl, combine all the dry ingredients first, then the wet (easier split that way, but really doesn’t matter what you add first).
  5. Use a spoon to stir it for a minute, then knead the cookie dough with your hands until it sticks to each other.
  6. Spray some non-stick cooking oil on an oven, and take small clumps of dough and make the shape of a mini cookie (mine were quite round) and place them on the tray, leaving lots of space between them.
  7. Once done, put it in the oven and bake it for about 10-12 minutes until the sides turn golden brown.

 

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