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Start by preheating your oven to 325 degrees Fahrenheit so that the temperature is steady when you are ready to bake. Line a large baking sheet with a piece of parchment paper to ensure that the cookies do not stick to the surface and to make cleanup very fast.
Take a large mixing bowl and combine all of your dry ingredients which includes the chopped almonds and walnuts and all the different seeds. Use a large spoon to stir them together so the colors and textures are evenly distributed throughout the bowl.
In a separate smaller bowl whisk your two egg whites until they become slightly frothy and bubbly which helps them act as a glue for the nuts. Add the vanilla extract and the liquid sweetener and the cinnamon into the egg whites and stir them well until everything is fully combined.
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Pour the wet mixture over the dry ingredients in the large bowl and use a spatula to fold everything together very carefully. You want to make sure that every single nut and seed is lightly coated in the egg white mixture so that the cookies stay together once they are baked.
Let the mixture sit for about five minutes which allows the chia seeds and flax seeds to absorb some of the moisture and create a thicker consistency. This resting period is a very important step for getting the right texture in your final product.
Use a large spoon or a cookie scoop to place small mounds of the mixture onto your prepared baking sheet leaving about two inches of space between each one. Use the back of the spoon to gently flatten the mounds into a round cookie shape because these will not spread out on their own like regular butter cookies do.
Place the tray in the center of the oven and bake for about 15 to 18 minutes or until you see the edges turning a light golden brown color. Keep a close eye on them during the last few minutes because nuts can go from perfectly toasted to burnt very quickly.
Remove the tray from the oven and let the cookies cool completely on the baking sheet for at least twenty minutes. They will feel soft at first but they will firm up and become crunchy as they cool down to room temperature. Once they are cool you can store them in an airtight container for up to one week.
Why This Recipe Is Special
This recipe is special because it focuses on nutrient density which means you get a lot of health benefits in every single calorie you consume. Nuts like almonds and walnuts provide healthy omega 3 fatty acids which are great for your brain and your heart health. The seeds are tiny powerhouses of fiber which helps your digestion stay on track and keeps you feeling full for a longer time. Because we avoid using any type of flour this recipe is perfect for people who have sensitive stomachs or who want to reduce the amount of processed grains in their diet.
The absence of sugar is a huge benefit for anyone trying to avoid the energy crashes that usually follow a sweet snack. By using natural sugar alternatives you still get a pleasant taste without the negative effects on your health. This cookie is also special because it is very customizable and allows you to be creative with whatever ingredients you have in your cupboards. It is a guilt free treat that empowers you to take control of your nutrition while still enjoying the fun of baking. The combination of salt and cinnamon creates a sophisticated flavor that feels much more grown up than a standard chocolate chip cookie.
Extra Tips for Better Taste
See more on the next page to continue reading →
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