These cookies have been a great success with my family and in my cooking classes with kids and adults. The recipe is very forgiving, meaning you can play with the ingredients and make modifications and it still always turns out just fine. For example, I have used leftover pumpkin seed pulp from making a pumpkin seed milk in place of ground pumpkin seeds and it turned out so delicious both times. I hope you enjoy these nutrient packed cookies as much as we do.
- If you can’t have oats, try flattened rice, also called beaten rice or Rice Poha (found in Indian stores or Amazon). T
- To sweeten the cookies, you can also use chopped dates instead of maple syrup
- Store cookies in airtight container on counter for up to 3 days or store in fridge for up to 5 days. I think these cookies taste best straight out of the refrigerator.
- Inspired by the healthful double chocolate cookies recipe from 101 cookbooks
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