Cook: 20-25 min
Yield: about 16 cookies
1 cup almond flour
1 cup rolled (old-fashioned), gluten-free oats
1 cup of mixed chia, flax and hemp seeds – ½ hemp, ¼ chia, ¼ flax
1/8 – ¼ cup pumpkin seeds and sunflower seeds
1 teaspoon baking powder
½-1 tea spoon organic ground cinnamon
½-1 cup coarsely chopped pecans or walnuts
6 Jojo’s guilt-free chocolate Raspberry Dream (with pistachios and almonds)
¼ cup extra virgin olive oil or avocado oil
A little under ¾ cup Anthony’s allulose sweetener
2 large eggs and 1 egg white
½ tea spoon vanilla extract
Preheat oven to 350 degrees F.
In a medium bowl, stir the flour, oats, allulose, seeds, baking powder and
cinnamon together with a whisk or spoon.
In a large bowl, beat the 2 eggs until smooth and pour the extra virgin olive oil (or
avocado oil). Add vanilla and mix until you achieve even consistency. Gradually
add the flour-oatmeal-seed mixture (turn the mixer on to lowest setting while
doing this, if you are using one) and mix gently.
When you achieve even consistency, cut each Jojo bar into 6 chocolate chunks
and add the chocolate chunks and pecans to the mixture.
Lastly, briefly whisk an additional egg white and add it into the mixture. Mix
thoroughly until consistency is even and the mixture is noticeably stickier.
Drop generous tablespoon-sized balls of the mixture onto a baking pan lined with
a thin layer of extra virgin olive oil or avocado oil. You may flatten and round out
the cookies if desired. Bake for approximately 20-25 minutes. The cookies are
done when they are lightly browned on top. Allow the cookies to cool before
serving. Enjoy for breakfast or as a snack during the day.