Super Seed Cookies
Every time we eat is an opportunity to support our body in functioning as God created it to. An opportunity to supply necessary nutrients for optimal functioning of our cells and every system of the body. These simple seed cookies are a great recipe to help with that.
I am always throwing together some mix of nuts/seeds/dried fruit in the food processor to make rawnola, energy bites, cookies, crusts, etc. While I change up the combo of nuts and seeds pretty much every time I make them depending on what I have on hand or am using for seed cycling, I put these specific ones together for a camping trip in Sequoia National Park. They’re so easy and delicious and packed with nutrients, and the perfect addition to my trip.
They’re great for kiddos, pre/post exercise, as a snack or dessert. Although I made these as cookies, you can easily make some awesome DIY granola bars that would be great alternatives to store-bought ones, which are often made with refined ingredients
Use this recipe as inspiration and swap out with other seeds, dried fruit, and spices.
Ingredient highlights of these bars:
- Seeds. Rich in healthy fats, protein, fiber, and vitamins/minerals like zinc, magnesium, iron.
- Dates. My go-to sweetener because they’re a whole food which means they have fiber and a wide array of nutrients like potassium, calcium, iron, and B vitamins.
- Ceylon cinnamon. Ceylon (‘true’) cinnamon has the most benefits among cinnamon varieties. In general, there are a variety of compounds and phenomenal phytochemicals in cinnamon. The polyphenol class proanthocyanidins (PACs) are shown to improve blood sugar specifically and have anti-microbial/inflammatory properties – even as little as 1/4 tsp a day shows benefits. But there is also a compound, coumarin, which has been shown to cause liver and kidney damage at high doses in animal studies. However, Ceylon cinnamon does NOT have high levels of coumarin that other varieties do, so you get as much of those beneficial PACs, while as minimal amount of coumarin as possible.
Use this nutrient-dense recipe as inspiration and swap out with other seeds, dried fruit, or spices. Great for kiddos, pre/post exercise, as a snack or for dessert.
- Raw pumpkin seeds, soaked overnight
- Freshly ground flax seed
- Chia seeds
- Pinch sea salt
- Ground Ceylon cinnamon
- Pitted dates
Process pumpkin seeds in food processor until ground down almost to a butter.
Add desired amounts of flax, chia, salt and cinnamon. I like about equal parts of the ground pumpkin seeds to the combined flax and chia.
Turn on food processor, adding 2 or 3 dates at a time until mixture is sticking together. Check consistency by pressing mixture between fingers. If it is not sticking together then process in 1-2 more dates. If it is too sticky then process in more seeds.
Press into cookies, bars, or roll into balls and dehydrate to desired dryness (I usually go overnight) on ~115°F.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
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