These cookies are the heartiest, most complete, yet delicious cookies you will ever eat, no matter the name. It’s a cookie you can feel good about feeding your family (or snacking on yourself). I love cookies with lots of nuts and seeds, as they feel so satisfying. These cookies also freeze very well, so you might want to consider doubling your batch.
Bird’s Nest Cookies
Ingredients
- 1/2 cup (125 mL) pumpkin puree
- 1 mashed banana
- 2 Tbsp (30 mL) almond butter
- 1/4 cup (60 mL) unsweetened shredded coconut
- 4 dates, pitted and chopped
- 1/4 cup (60 mL) flaxseeds
- 1 Tbsp (15 mL) chia seeds
- 1/2 cup (125 mL) natural almonds, well chopped
- 1/3 cup (80 mL) rolled oats
- 1 tsp (5 mL) vanilla extract
- 1/4 tsp (1 mL) ground cinnamon
- 1/3 cup (80 mL) mini chocolate chips (optional)
Nutrition
Per serving:
- calories105
- protein3g
- fat6g
- saturated fat1g
- trans fat0g
- carbohydrates12g
- sugars6g
- fibre3g
- sodium2mg
Directions
01
Preheat oven to 350 F (175 C).
02
Line large baking tray with parchment paper and set aside.
03
In large bowl, stir together all ingredients with a wooden spoon until well combined. Roll 2 Tbsp (30 mL) of dough into a ball and on a prepared baking tray before gently flattening with the palm of your hand. Repeat with remaining dough.
04
Bake in preheated oven until golden brown, about 20 to 25 minutes. Transfer to a wire rack to cool completely.
05
Once cooled, cookies may be refrigerated in an airtight container for up to 1 week.
Karlene Karst, RD
Karlene Karst, RD, is a registered dietician and author of The Metabolic Syndrome Program (Wiley, 2006) and co-author of Healthy Fats for Life (Wiley, 2004).
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