Description
A low carb breakfast muesli cookie that the kids will love
Ingredients
Scale
- ½ cup ground flaxseed
- 2 cups almond flour
- ½ cup pumpkin seeds
- ½ sunflower seeds
- ½ cup dried cranberries
- ½ cup canola oil or coconut oil (melted)
- ½ cup coconut sugar or maple syrup
- 1 teaspoon vanilla extract
- a pinch of sea salt
Instructions
- Preheat oven to 150º.
- Combine linseed, almond meal, cranberries, pumpkin and sunflower seeds.
- Add coconut oil, coconut sugar, vanilla and salt.
- Mix through until combined.
- Divide dough into 20 balls and place onto a lined baking tray and flatten slightly.
- Bake for 30-35 mins until golden.
- Remove to a cooling rack and enjoy!
- Prep Time: 10
- Cook Time: 30