2 1/4 cups (12 oz) raisins
1 cup (5 oz) chopped pitted dates
1/4 cup ground flaxseed
1/3 cup hot water
1/3 cup amaranth grains
1/2 cup raw sunflower seeds
1/2 cup raw sesame seeds
1/2 cup raw pumpkin seeds
1/2 cup whole raw almonds, chopped
1/2 cup whole raw hazelnuts, chopped
1/2 cup shortening
2/3 cup smooth peanut butter
1/3 cup sunflower seed butter
3/4 cup brown sugar
1 tbsp vanilla
1/2 cup plain soy milk
1 tbsp agave nectar (or honey)
1 1/3 cups gluten-free all purpose flour
1/2 cup ground almonds
1/2 tsp guar gum
3/4 cup psyllium fibre husks
1/3 cup soy milk powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 cup roasted chickpeas
- Preheat the oven to 350°F and line 4 cookie sheets with parchment or SilPat.
- Place raisins and dates into a bowl and cover with hot water. Let stand 30 minutes, then drain and set aside.
- Combine flaxseed and hot water in a small dish and set aside for 10 minutes.
- In a dry pan over high heat, toast the amaranth grains, all the seeds, the almonds and the hazelnuts until the grains begin to pop and the nuts toast. Pour into a bowl and set aside.
- In a large bowl, beat together the shortening, peanut butter, sunflower seed butter, brown sugar and vanilla until creamy.
- Add the flax mixture, soy milk and agave nectar and beat in well.
- In another bowl whisk together the gluten free all purpose flour, ground almonds, guar gum, psyllium fibre, soy milk powder, spices and salt.
- Gradually add this mixture to the creamed ingredients, stirring gently, then fold in the toasted mixture and the soaked fruit.
- Drop big mounds of dough onto the sheets, no more than 6 to a sheet. Flatten tops slightly with wet fingers (you can sprinkle with coarse sugar if you'd like).
- Bake 18 minutes. Cool cookies completely on the sheets.
Total Fat: 20.5 g
Cholesterol: 0.0 mg
Sodium: 75.9 mg
Total Carbs: 51.9 g
Protein: 9.3 g