Ingredients
- 1 cup Almond flour (super-fine)
- ½ cup Raw sunflower seeds
- ¼ cup Raw pumpkin seeds (pepitas)
- 1 tbsp Ground flaxseed + 3 tbsp water
- 1 Ripe medium banana, mashed
- 2 tbsp Natural almond butter (drippy)
- 1 tsp Ground cinnamon
- ¼ tsp Sea salt
- Optional: 1 tbsp Pure maple syrup or 2 drops liquid stevia
Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Line a tray with parchment.
- Flax Egg: Combine flax and water; let sit for 5 mins until thick.
- Mix: In a large bowl, stir almond flour, seeds, cinnamon, and salt.
- Combine: Add the flax egg, banana, and nut butter. Mix until a heavy dough forms.
- Form: Scoop 2-tbsp mounds. Flatten with your palm to ½ inch thickness.
- Bake: 12–15 mins until the edges are golden.
- Rest: Cool on the pan for 10 mins before moving. Crucial for texture!
Notes
-
Storage: Keep in an airtight container. They are moist and keep well at room temp for a few days, longer in the fridge.
-
Nut-Free: Use sunflower seed butter and swap almond flour for additional ground sunflower seeds or pumpkin seed flour.
-
Key to Texture: Let them cool completely! They are soft when warm but become perfectly chewy once cooled.
- Prep Time: 10
- Cook Time: 15
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free