- 2 cups almond flour
- 1 cup coconut sugar
- 2 cups sunflower seeds
- 2 cups pumpkin seeds
- 1 cup pecans, chopped
- 1 cup coconut shreds
- 1 1/4 cup full fat coconut milk
- 4 pastured egg yolks
- 1/3 cup molasses
- 1 package dairy free dark chocolate chips
- 1 cup apple juice sweetened cranberries – optional
- Preheat oven to 325F
- Gather a large mixing bowl and add all dry ingredients.
- Add egg yolks, and coconut milk.
- Mix all ingredients together, adding more coconut milk if needed.
- Line a baking tray with parchment paper and form dough into a ball – about the size of a golf ball. Press gently down with a fork. Bake for 10-13 min or until golden.
Sunflower seeds deserve special attention in this recipe. These mouth watering seeds are packed with vitamin E, along with magnesium and selenium. I also can’t fail to mention their excellent fatty acid profile. Sunflower seeds are loaded with Linoleic Acid (LA). This beautiful essential fatty acid supports cell membrane health, mitochondria health, supports a healthy immune system, and helps ward off inflammation.
These delicious cookies are an excellent way to get your bioactive lipids in. Keep them in the freezer to ensure you are protecting those delicate polyunsaturated fats! Enjoy!
Justine Stenger studied nutrition and physical education at the University Of Alberta. She graduated in 2008 and went on to complete a Holistic Nutrition and Therapeutic Chef Certification at Bauman College in Boulder, Colorado. She has completed her Functional Medicine training with The Institute For Functional Medicine, is a Bredesen Trained Practitioner, GAPS Practitioner, Certified Gluten Practitioner, and is a Certified Functional Medicine Health Coach through The Institute For Functional Medicine.