Nutrition Gets Personal
This is part one of a four-part quarterly series reviewing a variety of companies that are bringing personalized nutrition to the non-medical community. For each company reviewed in the months ahead, ...
These flavorful cookies are deceptively full of microbiome-feeding nutrients that will get your skin glowing and your heart pumping. The best part: All by themselves they are a balanced breakfast… or lunch… or midnight snack!
Ingredients
SERVINGS: 24—30 Cookies
- 1½ cups gluten-free flour
- 1¾ cups organic rolled oats
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- ½ cup peanut butter (or other nut butter)
- ½ cup butter, softened
- ½ cup ground flax*
- 1 tablespoon ground hemp seeds
- 1 tablespoon ground psyllium husk
- 1 tablespoon ground chia seeds
- ½ cup almond milk (or other nut milk)
- ½ cup packed brown sugar
- ½ cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla
Optional add-ins ½ to 1 cup of each
- Dark chocolate chips
- Unsweetened coconut flakes
- Dried cranberries (find a brand that’s sweetened with fruit juice)
- Nuts (walnuts, pecans, slivered almonds, pumpkin seeds, etc.)
- Raisins
Preparation
Preheat oven to 350°F.
In a medium mixing bowl, add flour, oats, baking soda, salt and spices and whisk until well mixed. Set aside.
In a large bowl or stand mixer, add peanut butter, butter, ground flax, hemp, psyllium husks, chia and nut milk and beat until creamy.
Add sugars, eggs and vanilla. Beat until creamy again.
On low speed, mix in dry mixture until fully incorporated.
Add in at least 2 of the optional add-ins (I recommend chocolate chips, nuts and cranberries to start) and stir to incorporate.
Line a cookie sheet with parchment paper or a silicon mat. Space about 2 tablespoons per cookie at least an inch apart on the sheet. Bake 11—12 minutes.
Remove from oven and cool on wire rack.
About this recipe
Chef’s Notes:
• These are best when the seeds are ground fresh. Flax can go rancid, so be sure the seeds are as fresh as possible.
• Use a coffee grinder to grind the seeds just before adding to the mix.
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