Omega-3 Energy Bombs
These cookies are great for taking on the trail, having on hand for a healthy kids treat or adult afternoon snack.
They are packed full of omega-3 fats from a variety of nuts and seeds. They are also gluten free, relatively low in sugar and vegan.
Add dried fruit for a little sweet punch.
YIELD: 23 SMALL COOKIES
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
* 1 cup gluten-free rolled oats, blended into oat flour
* 1/2 cup almond meal or almond flour
* 1/2 cup gluten-free rolled oats
* 1/2 cup thinly sliced almonds
* 1/4 cup Sucanat or coconut sugar or brown sugar
* 1/4 cup shredded unsweetened coconut
* 3 tablespoons mini dark chocolate chips (or finely chopped chocolate)
* 2 tablespoons raw cacao nibs
* 2 tablespoons sunflower seeds
* 2 tablespoons sesame seeds
* 2 tablespoons chia seeds
* 3/4 teaspoon cinnamon
* 1/2 tsp fine grain sea salt
* 1/2 tsp baking powder
* 1/2 tsp baking soda
Blend dry ingredients together well.
* 1 tablespoon ground flax + 2 tablespoons water, mixed together
* 1/4 cup “drippy” raw almond butter (or other all-natural nut butter)
* 1/4 cup coconut oil
* 1/4 cup pure maple syrup (or other liquid sweetener)
* 1 tsp vanilla
Blend the wet ingredients together in a separate bowl.
Pour wet ingredients in with dry ingredients. Mix until the batter holds together and can easily form into balls. Add a little more almond butter if you are having a hard time getting them to hold together.
Roll into 1 inch balls and then flatten, placing them on a parchment lined baking sheet. Leave 1/2-1 inch space between the cookies. They won’t spread out but you want them to brown evenly and cook through. Bake at 350 degrees for 15 minutes or until golden brown. For a chewier texture cook for less time.
These cookies store well or you can freeze them for freshness.