I made these delicious cookies a few months back and shared them on Instagram. I’ve since had a few people ask me for the recipe…. so here goes.
Tania Hubbard created these babies in her “gluten free, grain free, food we love” book. I adjusted it a little bit, but if you check out her website or book you will see loads of other wonderful recipes!!
2 cups pumpkin seeds
1 cup coconut palm suger or rapadura sugar (a friend suggested I should try 1/4 cup of rice malt syrup instead?)
2 tbsp ground ginger
1 tbsp cinnamon
Pre-heat the over to 175 degrees and line a baking tray
In a food processor combine pumpkin seeds, coconut palm sugar, cinnamon and ginger until it resembles fine breadcrumbs.
Add this mixture to a bowl and add eggs.
Use teaspoon to pick up enough mixture for a cookie.
Press down lightly with your fingers to make a cookie
Bake for 15 minutes
Enjoy creating these healthy little treats.
Happy training Ironchicks