After School Snack: Sunflower-Goji Cookies

Your kids will love these cookies loaded with sunflower seeds and high in vitamin E to help them resist the flu and upper respiratory infections by supporting the immune system.

Ingredients

  • 1/4 cup (30 g) oat flour
  • 1/4 cup (30 g)  millet flour
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup (4 oz/125 ml) coconut oil or olive oil
  • 1/3 cup (60 g) coconut sugar or brown sugar
  • 1/4 cup (4 oz/125 ml) honey
  • “flax eggs” made with 6 tbsp ground flax + 6 tbsp water
  • 1 tsp pure vanilla extract
  • 1 cup (170 g) cooked red or golden quinoa (cooled)
  • 1 cup (150 g) oats
  • 1 cup (140 g) goji berries
  • 1 cup (50 g) sunflower seeds
  • 1/4 tsp ground cardamom
  • 1/4 tsp cinnamon

Directions

  1. Rinse quinoa, cook and set aside to cool (1 cup quinoa to 1 1/2 cup water).
  2. Prepare flax eggs (mixing well) and set aside.
  3. In one bowl mix sugar and wet ingredients except the flax eggs.
  4. In another mix dry ingredients.  Add 1 cup of cooked quinoa, goji and sunflower seeds to the dry ingredients.
  5. Next add the flax eggs to the wet mix then gradually add the dry ingredients.
  6.  Roll into small balls then flatten slightly (best to keep your hands wet).
  7. Place on parchment lined baking sheet and bake at 350 for 10 – 15 minutes or until golden brown.  Remove and let cool.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Servings: 24

Calories: 150

Fat: 7g

Trans Fat: 2.5g

Cholesterol: 0mg

Sodium: 50mg

Carbohydrates: 17g

Fiber: 2g

Sugars: 9g

Protein: 3g