Try to eat just one, I dare you, I double dog dare you!
These little beauties are one of three essential thru-hiking snacks I take with me on every trip. They make for a great pick me up and keep well in zip-lock bags.
Chef: David White
Recipe type: Dessert
Kitchen Type: Back Country
- ¼ cup cashews, finely chopped
- ¼ cup walnuts, finely chopped
- ¼ cup pecans, finely chopped
- ¾ cup almond flour
- ¼ cup pumpkin seeds, chopped
- ¼ cup sunflower seeds, chopped
- ¼ cup coconut butter, melted
- ¼ cup coconut oil
- ¼ cup brown rice syrup, or maple syrup
- ¼ cup black currents
- ¼ cup cranberries, chopped
- ¼ cup raisins, chopped
- 2 tsp vanilla
- 1 tsp baking soda
- 2 tsp Breakfast Blend Spice Mix
- ½ cup high quality, soy free chocolate chips
- 2 large eggs, beaten
- Pre heat oven to 350 degrees.
- In a large mixing bowl combine nuts, seeds, dried fruit, baking soda, chocolate chips and spice mix. Set aside.
- In a small sauce pan over low heat, melt coconut oil. Once melted add coconut butter and brown rice syrup. Once mixture has combined, remove from heat and set aside.
- In a large mixing bowl, beat eggs with vanilla. Slowly add heated coconut oil mixture to eggs. Very slowly or you will cook the eggs. Once mixture is incorporated, add to dry team - Alton Brown reference. Mix well.
- Using an 2 tbsp. ice-cream scoop, place the dollop of cookie dough on a parchment lined cookie sheet. Press each cookie with a fork being sure to lick the fork after each press. You made the cookies, you own the cookies.
- Bake for 22 minutes
Calories: 118 Fat: 8.2g Carbohydrates: 7.6 Sugar: 3.4 Fiber: 1.6g Protein: 2.8g