Ingredients
- 2 cups gluten free rolled oats
- 1 cup sunflower seeds
- ½ cup pepitas
- ½ cup raisins or cranberries (or both)
- ½ cup chia seeds
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch sea salt
- ½ cup chopped dark chocolate
- ½ cup melted coconut oil
- ¼ cup non dairy milk of choice
- 8 pitted medjool dates
- 1 egg
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper and set aside.
- In a food processor, add 1 cup of the rolled oats and 1/2 cup of the sunflower seeds.
- Pulse for 1-2 minutes until a course flour forms.
- Pour contents into a medium bowl.
- Add remaining oats, sunflower seeds, raisins/cranberries, pepitas, chocolate, cinnamon, salt and baking soda. Mix and set aside.
- In the food processor, add dates, milk, and melted coconut oil.Turn on for a few minutes until a paste forms.
- Pour mixture into the bowl with the dry ingredients.
- Add the egg.
- Use your hands to make sure everything is coated and combined.
- Using a cookie scoop, form cookies.
- Bake 11-13 minutes, until lightly golden brown.
- EAT ASAP. NO NEED TO LET THEM COOL FIRST (does anyone actually wait?)
Calories: 5440kcal | Carbohydrates: 632g | Protein: 134g | Fat: 293g | Saturated Fat: 130g | Polyunsaturated Fat: 73g | Monounsaturated Fat: 61g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 1283mg | Potassium: 5895mg | Fiber: 119g | Sugar: 159g | Vitamin A: 914IU | Vitamin C: 12mg | Calcium: 1237mg | Iron: 52mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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