Instructions:
Preheat the Oven: Set your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Combine the Ingredients: In a large bowl, mix the peanuts, walnuts, almonds, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, and flaxseed until well combined.
Add Honey and Egg White: Stir in the honey and egg white, mixing until everything sticks together nicely. The egg white will naturally bind the ingredients without flour.
Shape the Cookies: Scoop out about a tablespoon of the mixture and form into small, round cookies. Place them on the baking sheet with space in between.
Bake: Bake for 12–15 minutes, or until the cookies are golden and firm.
Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
Storage: Keep these cookies in an airtight container at room temperature for up to a week.
Optional Add-Ins: For extra flavor, try adding cinnamon, a dash of vanilla extract, or a sprinkle of coconut flakes.
Enjoy these wholesome, flourless, and sugar-free cookies whenever you need a quick, nourishing boost!
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