Julie Byer’s Superfood Cookies
2 1/2 cups chopped walnuts
2/3 cup whole wheat flour (gluten-free all-purpose flour works, too)
1 tsp unrefined sea salt
1/3 cup ground flax (I grind mine in a coffee grinder just before using. You can buy it already ground as flaxseed meal)
1/3 cup carob chips (or chocolate)
1/2 cup maple syrup plus 2 tbsp
2 tsp vanilla
Add all the ingredients in the given order and mix well. Spoon onto a greased cookie sheet. Flatten each mound slightly with a fork. Bake at 350 for 12-15 minutes. Cool before eating.
Note: these are not cake-like cookies. They are more like nut-clusters. When I prepare the dough in my food processor, the texture is more cookie-like. I get about 2 dozen cookies from one batch.
(Thank you, Julie, for sharing this recipe on your blog.)
