Nutty, warm, and naturally sweet, these cookies are perfect for a wholesome snack and after school treat.

Ingredients

Dry:

• 100g cashews

• 100g almonds

• 40g hempseeds

• 40g sunflower seeds

• 40g coconut sugar

• 1 tsp Celtic sea salt

• 1 tbsp ground allspice

• 1 tbsp ground cinnamon

• 1 tsp baking powder

• 1 cup raisins

• ½ cup shredded coconut

Wet:

• 1 egg

• 30g coconut oil, melted

Method:

1. Preheat Oven:
   Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.

2. Prepare the Nuts and Seeds:
   In a food processor, pulse the cashews and almonds until coarsely ground (like coarse flour with small chunks). Add the hempseeds and sunflower seeds and pulse a few more times to combine.

3. Mix Dry Ingredients:
   Transfer the nut and seed mix to a large bowl. Add the coconut sugar, sea salt, allspice, cinnamon, baking powder, raisins, and shredded coconut. Stir well to combine.

4. Add Wet Ingredients:
   In a small bowl, whisk the egg. Stir in the melted coconut oil. Pour this into the dry mixture and mix thoroughly until a thick, slightly sticky dough forms.

5. Shape the Cookies:
   Scoop tablespoons of dough and roll into balls. Place on the baking sheet and flatten slightly with your fingers or a fork.

6. Bake:
   Bake for 12–15 minutes, or until golden around the edges and set in the middle. Let cool on the pan for 5 minutes, then transfer to a wire rack.

7. Serve or Store:
   Enjoy warm or store in an airtight container at room temperature for up to 5 days.
   
   Share with me your re creations! Tag me @jenna_poole_nutritionist on instagram :)
   
   Happy Day!
   
   Jenna