Seed Cycling Cookies - Cinnamon Raisin - New Moon Period Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup Pumpkin seeds 16 tbsp *Flax Seed 0.5 cup Quaker Oats Old-Fashioned Rolled Oats 1 tsp Baking Powder 1 tsp Salt .33 cup Maple Syrup 5.3 tbsp *Earth Balance buttery spread (Whipped) .5 cup, packed Raisins 1 tbsp Cinnamon, ground 1 tbsp Vanilla Extract
Choose which phase you are going to bake for, then combine the freshly ground seeds*, rolled oats, baking powder, cinnamon and salt in a large bowl and stir to combine.
Add the vanilla to the melted coconut oil/butter, then pour it into the bowl with the maple syrup. Stir to bring it all together.
Mix in the raisins
Preheat the oven to 350F.
Using wet hands, form the mixture into slightly flattened balls, about 2 dozen of them. I divide the mixture into 4 sections, then make each into 6 or 7 cookies. Make sure they each have a couple of chocolate chips in them.
Bake for 10-12 minutes, one tray at a time in the center of the oven.
After removing the slightly browned cookies from the oven, let them rest for about 5 minutes before removing them to a cooling rack.
Store in the freezer, removing as many as you need for the day. I eat 2 a day.
*I finely grind the seeds in my vitamix. (To make the seed flour extra fine - sift the seed flour into a bowl. Anything that doesn’t go through, you can put back into the vitamix to give it another grinding.) You must grind the seeds fresh as they lose their potency/efficacy once ground and this is why you don’t want to buy pre-ground seeds.
Serving Size: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user LAURENEW.
Add the vanilla to the melted coconut oil/butter, then pour it into the bowl with the maple syrup. Stir to bring it all together.
Mix in the raisins
Preheat the oven to 350F.
Using wet hands, form the mixture into slightly flattened balls, about 2 dozen of them. I divide the mixture into 4 sections, then make each into 6 or 7 cookies. Make sure they each have a couple of chocolate chips in them.
Bake for 10-12 minutes, one tray at a time in the center of the oven.
After removing the slightly browned cookies from the oven, let them rest for about 5 minutes before removing them to a cooling rack.
Store in the freezer, removing as many as you need for the day. I eat 2 a day.
*I finely grind the seeds in my vitamix. (To make the seed flour extra fine - sift the seed flour into a bowl. Anything that doesn’t go through, you can put back into the vitamix to give it another grinding.) You must grind the seeds fresh as they lose their potency/efficacy once ground and this is why you don’t want to buy pre-ground seeds.
Serving Size: 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user LAURENEW.
Nutritional Info Amount Per Serving
- Calories: 89.8
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 143.3 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 2.7 g
- Protein: 2.4 g
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