These cookies are a great post-workout snack (hence the word “power”) since they are packed with plant-based protein from tons of seeds as well as eggs. If you didn’t read my last post – No-Bake Sunflower Energy Bites, I’m completely obsessed with using sunflower seeds for a whole handful of reasons. Go check out why! Another really awesome thing about these cookies is the fact that they’re nut-free*, which is uncommon with paleo style cookies that often use almond flour as a base ingredient.
*In the case of a severe allergy, always read the label to assure there are no potential traces of nuts.
I made six batches before I landed on the perfect combination of ingredients. Originally the recipe didn’t include cocoa powder. I felt like the photos looked way better with a big chocolate cookie rather than a small beige coloured one. So, aesthetically I HAD to add chocolate (it tasted better too)!
I’m so excited for you to give these a try. A chocolate power cookie + an awesome smoothie would be the best breakfast. Or how about a power cookie after a quick workout at the gym? With only about 6g of sugar (from maple syrup) per cookie and plenty of fat and protein, they wont negatively affect blood sugar levels or leave you feeling hungry.
Okay, enough chatter. Just go on and give these a try and let me know what you think. I’m certain you’ll be happy with the addition of chocolate, unless you don’t like chocolate, which is terribly hard for me to comprehend.
Paleo Nut-Free Power Cookies – Free from dairy, grains, gluten, nuts, and refined sugar!
Makes: 8 medium cookies
1 cup sunflower seed flour*
6 tbsp coconut flour
1/2 tsp baking powder
1 tsp cinnamon
2 tbsp cocoa powder
2 medium pastured eggs
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
1/3 cup dark chocolate chips
1/4 cup hemp seeds
1/4 cup pumpkin seeds
1/4 cup shredded coconut (unsweetened)
Preheat oven to 350°F.
*In a food processor or coffee grinder, process whole sunflower seeds until it becomes a fine flour. Reserve one cup.
In a large bowl combine the seed flour, coconut flour, baking powder, cinnamon, and cocoa. Stir until combined.
In a separate small bowl whisk together the eggs, maple syrup, melted oil, and vanilla extract.
Mix the wet ingredients into the flour mixture. Add the remaining ingredients (chocolate, hemp, pumpkin seeds, and coconut) and stir really well. Let the dough sit for 5min while the coconut flour soaks in the moisture.
Roll a palm-sized amount of dough into a ball, then squish between your palms to about 1/2inch thick.
Place the cookies on a parchment lined baking sheet. Bake for 13min.
Remove the cookies from the oven and allow them to cool on a wire wrack.
I used Lily’s stevia sweetened chocoate chips, but you could also use Enjoy Life or Camino.
I suggest storing them in the freezer (in container or bag), as they stay chewy and can be enjoyed without thawing.