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These Super Seedy Power Cookies are super seedy, super nutty & super healthy. They are naturally sweetened & contain no oil, grains or gluten. Perfect for on the go breakfasts or snacks!

It's been a while since I published a cookie recipe that is healthy enough to eat for breakfast. I love making my Cranberry & Coconut Breakfast Cookies but although they are pretty healthy, they do contain maple syrup as a sweetener. I am not opposed to using maple syrup at all, but sometimes a naturally fruit sweetened treat is called for.

POWER COOKIES STUFFED FULL OF HEALTHY INGREDIENTS

That's where these Super Seedy Power Cookies come in. They are stuffed full of healthy seeds and nuts and are naturally sweetened with a combination of dates and banana.

My Super Seedy Power Cookies are vegan (of course), grain-free, gluten-free and paleo. I am not all that familiar with the paleo way of eating but I did google each of the ingredients to check I had my facts straight before announcing it here. It's my first foray into paleo recipes, I think anyway. Perhaps I have some already that are accidentally paleo?

Whatever is in them, or not in them as the case may be, these Super Seedy Power Cookies are delicious. They are also packed with fibre, protein and healthy fats. The combination of toasty nut and seed flavours with the sweet, chewy bursts of dried fruit is so good and they don't taste overly banana-ey either.

Is banana-ey an actual word? If it isn't it should be!

EASY TO MAKE

My Super Seedy Power Cookies are a breeze to make and are just perfect for on the go breakfasts, snacks or packed lunches. They are great for batch cooking too as they keep well for several weeks in a sealed container in the fridge.

I hope you enjoy these Super Seedy Power Cookies. Let me know what you think in the comments below or share a pic on Instagram and tag me @avirtualvegan. Use the #avirtualvegan to be sure I won’t miss them.

Super Seedy Power Cookies Melanie McDonald These Super Seedy Power Cookies are super seedy, super nutty & super healthy. They are naturally sweetened, vegan, paleo & grain-free. Perfect for on the go breakfasts or snacks! 4.93 from 14 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Course Breakfast, Snack Cuisine vegan Servings 12 large cookies Calories 235 kcal Ingredients 1x 2x 3x 1 medium banana 1 medium banana

8 medjool dates 8 medjool dates

½ cup / 125 g walnuts or pecan nuts or a mix of both , for a nut free version just replace the nuts with any other seeds, or a combination of more seeds and more dried fruit. Just keep the quantity the same. ½ cup / 125 g walnuts or pecan nuts or a mix of both , for a nut free version just replace the nuts with any other seeds, or a combination of more seeds and more dried fruit. Just keep the quantity the same.

½ cup / 56 g ground flax seed ½ cup / 56 g ground flax seed

½ cup / 60 g pumpkin seeds ½ cup / 60 g pumpkin seeds

½ cup / 75 g raisins can sub for any other dried fruits of a similar size ½ cup / 75 g raisins can sub for any other dried fruits of a similar size

¼ cup / 37 g goji berries can sub for any other dried fruits of a similar size ¼ cup / 37 g goji berries can sub for any other dried fruits of a similar size

3 tablespoons / 30 g hemp hearts 3 tablespoons / 30 g hemp hearts

2 tablespoons / 15 g cacao nibs , can sub for chocolate chips 2 tablespoons / 15 g cacao nibs , can sub for chocolate chips

1 cup / 90 g shredded coconut I used unsweetened but you can use sweetened if that's all you have 1 cup / 90 g shredded coconut I used unsweetened but you can use sweetened if that's all you have

A drop of water if needed A drop of water if needed INSTRUCTIONS Preheat oven to 300°F Preheat oven to 300°F

Add the dates and banana to a blender or food processor Process/blend until a puree. Add the dates and banana to a blender or food processor Process/blend until a puree.

Scrape out and into a large bowl. Scrape out and into a large bowl.

Add all of the other ingredients and stir well to combine. Its a very stiff mixture so is a little difficult. Add all of the other ingredients and stir well to combine. Its a very stiff mixture so is a little difficult.

If the mixture is a little dry you can add a drop or two of water to bring it together. If the mixture is a little dry you can add a drop or two of water to bring it together.

I rolled my cookies out between 2 sheets of parchment paper then used a cookie cutter to cut rounds just because I wanted them to look neat for the photos but if you don't mind them looking a little more rustic you can roll pieces of mixture into balls, place on a cookie sheet and push down with the palm of your hand to flatten into cookie shapes. They should be about ½ an inch thick. I rolled my cookies out between 2 sheets of parchment paper then used a cookie cutter to cut rounds just because I wanted them to look neat for the photos but if you don't mind them looking a little more rustic you can roll pieces of mixture into balls, place on a cookie sheet and push down with the palm of your hand to flatten into cookie shapes. They should be about ½ an inch thick.

As they are shaped into cookies, no matter what method you use, little bits of fruit/seed will pop out here and there. Just push them back in with your fingers and push the edges of the cookies a little to neaten them up. As they are shaped into cookies, no matter what method you use, little bits of fruit/seed will pop out here and there. Just push them back in with your fingers and push the edges of the cookies a little to neaten them up.

Bake at 300°F for around 25 minutes or until just starting to colour around the edges. Bake at 300°F for around 25 minutes or until just starting to colour around the edges.

Cool on a cooling tray. Cool on a cooling tray. NOTES Store in an airtight container and these cookies will keep for several weeks in the fridge. NUTRITION Serving: 1 cookie Calories: 235 kcal Carbohydrates: 26 g Protein: 5 g Fat: 12 g Saturated Fat: 5 g Sodium: 36 mg Potassium: 151 mg Fiber: 5 g Sugar: 17 g Vitamin A: 600 IU Vitamin C: 2.5 mg Calcium: 50 mg Iron: 1.6 mg Nutritional information is provided for convenience & as a courtesy only. The data is a computer generated estimate so should be used as a guide only. Tried this recipe? Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan Get my Top 10 reader's favourite recipes e-Cookbook FREE!



