You thought I already had the perfect cookie, the grain free, high protein snack that I give to all my clients and that my son Eli eats for breakfast! Over the past few months, I have been gifted with clients who cannot eat nuts. Time for a nut-free perfect cookie, I did not know that it would turn out to be the best yet! Going for a GORP (good ole’ raisins and peanuts) kind of cookie, minus the peanuts of course.
When I was pregnant with Chloe I made GORP cookies with whole wheat flour during my third trimester and couldn’t get enough. I used to bring them to my childbirth classes and share them with the hungry expectant parents. When you decide to eliminate foods that don’t work with your body, a big part of that commitment is overcoming the loss of the tastes you are leaving behind. I have never once felt that loss. In fact, to me it has been a gain in flavor, texture and enjoyment. Now enter that taste memory from before I was a mother. I think these are even better.
What is your favorite taste memory?
Good Ole’ Raisin and Sunflower Seed Cookies
1/2 jar tahini (8 oz)
1/2 jar sunflower butter (8 oz)
1 cup palm sugar or sucant
1/3 cup maple syrup
1 Tb vanilla
pinch of sea salt
2 tsp baking soda
1/2 cup sunflower seeds
3/4 cup raisins
3/4 cup dark chocolate chips or carob chips
Pre-heat oven to 350 degrees. Mix together tahini, sunflower butter, eggs, sugar, maple syrup, vanilla, salt and baking soda until smooth. Add in sunflower seeds, raisins and chocolate. Form cookies into a ball about the size of a golf ball and slightly press it down on a baking sheet. These are big cookies, you want to get bites of all the goodies in each one. Bake for 10-12 minutes, allow to cool and store in the refrigerator. When they are cold they come alive!