Crispy Grain Free Granola Cookies

• servings: 15 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1½ cup flaked coconut

½ cup pistachios (roughly chopped)

½ cup pecans (roughly chopped)

½ cup pumpkin seeds

¼ cup sunflower seeds

¼ cup white sesame seeds

¼ cup hemp seeds

1 tbsp ground flax

1 tsp cinnamon

½ tsp salt

¼ cup maple syrup

1 tbsp miso

1 tbsp olive oil

1 tsp vanilla

Directions

Preheat oven to 350. Line 2 baking sheets with parchment paper.

Add dry ingredients to a bowl and mix to combine.

To a small bowl, combine wet ingredients until the miso has been fully incorporated.

Pour wet over dry and mix until combined, and no dry ingredients remain.

Place a 3" ring on prepared cookie sheet. Use an ice cream scoop to measure and drop dough into the mould.

Use a mini spatula to press down dough firmly. Gently pull up on the ring. Complete with remaining ingredients.

Bake for 15-17 minutes or until cookies are golden brown and dry to the touch.

Let the cookies rest on the cookie sheets for 5-10 minutes before gently transferring to a wire rack to cool.

Store in an airtight container and keep in the pantry.

Nutrition

• Serving Size: 1 cookie
• Calories: 189 kcal
• Total Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.001 g
• Sodium: 124 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 5 g