Seed Jumble Cookies Recipe

Name: Seed Jumble Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup (80 ml) pure maple syrup; 1/3 cup (80 ml) agave nectar, light or dark; 2 tsp (10 ml) pure vanilla extract; 2 tbsp (30 ml) natural smooth almond butter; 1/3 cup (80 ml) tahini (sesame seed paste); 1 1/4 cups (130 g) old-fashioned whole rolled oats (not quick cooking or instant); 1/4 cup (35 g) light spelt flour; 1/4 cup (35 g) finely ground flax seeds; 1/2 cup (70 g) sunflower seeds, raw or lightly toasted; 1/2 cup (75 g) pumpkin seeds, raw or lightly toasted; 1/2 cup (100 g) dairy-free chocolate chips; 1/3 cup (40 g) raisins or dried cranberries; 1/3 cup (50 g) sesame seeds, raw or lightly toasted

Servings: persons

1/3 cup (80 ml) pure maple syrup
1/3 cup (80 ml) agave nectar, light or dark
2 tsp (10 ml) pure vanilla extract
2 tbsp (30 ml) natural smooth almond butter
1/3 cup (80 ml) tahini (sesame seed paste)
1 1/4 cups (130 g) old-fashioned whole rolled oats (not quick cooking or instant)
1/4 cup (35 g) light spelt flour
1/4 cup (35 g) finely ground flax seeds
1/2 cup (70 g) sunflower seeds, raw or lightly toasted
1/2 cup (75 g) pumpkin seeds, raw or lightly toasted
1/2 cup (100 g) dairy-free chocolate chips
1/3 cup (40 g) raisins or dried cranberries
1/3 cup (50 g) sesame seeds, raw or lightly toasted

1
Preheat oven to 350F (180C).
2
Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
3
In a small bowl, whisk together the maple syrup, agave nectar, vanilla, almond butter and tahini until smooth.
4
In a medium bowl, stir together the remaining ingredients.
5
Pour the wet mixture over the dry and stir to combine well.
6
The mixture will appear a bit crumbly and you may wonder if it will stick together enough; this is as it should be.
7
Using a small ice cream scoop or tablespoon (15 cm), drop mounds of the mixture about 2 inches (5 cm) apart on cookie sheets (you may need to press the edges a bit for it to hold together).
8
Bake for 10-15 minutes, rotating sheets about halfway through, until golden.
9
Allow to cool completely before removing from the sheets (cookies will firm up as they cool).
10
May be frozen.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup (80 ml) pure maple syrup, 1/3 cup (80 ml) agave nectar, light or dark, 2 tsp (10 ml) pure vanilla extract, 2 tbsp (30 ml) natural smooth almond butter, and more.

Yes, Seed Jumble Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Seed Jumble Cookies

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