For the long weekend, this power cookie is a great snack for road-trips and hiking.
Pumpkin seeds (or Green Pepitas) deserve special attention here as they are anti-inflammatory and immune boosting. They are high in magnesium, zinc omega 3’s and more! They’re also a great Methyl donor food, by which the Methylation cycle is a crucial biochemical pathway as it plays a role in several key functions like immunity, detoxification, gene expression, ATP, inflammation, hormonal balance, and neurotransmitter function – just to name a few.
Plus these are grain free and gluten free.
Ingredients:
- 1/2 cup coconut oil, room temperature softened (not melted)
- 3/4 cup raw or maple sugar. (I prefer to substitute 10 -15 drops Monk Fruit sweetener for ~1/4 sugar for a healthier/less caloric version)
- 2 eggs
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon pink salt
- 3/4 cup gluten free flour blend (I use King Arthur lately, but use your favorite)
- 1/4 cup almond flour
- 3/4 cup cacao powder
- 3/4 cup dark chocolate chips
- 1/3 cup walnuts, 1/3 cup pecans, 1/4 cup sprouted pumpkin seeds
- 1/3 cup sprouted pumpkin seeds/pepitas (the green hulled version)
- 1/3 cup walnuts
- 1/3 cup pecans
- Optional: garnish with a sprinkle of powdered sugar
Preparation:
- Preheat oven to 350ºF.
- Mix wet ingredients starting with coconut oil and sugar. Add remaining wet ingredients until smooth.
- Mix/sift dry ingredients together and add to wet mixture, stirring until well combined.
- Stir in chocolate chips, nuts, seeds
- Drop rounded teaspoon fulls of dough onto prepared sheet pan and flatten
- Bake for 10 min
