How to make it

  • Preheat the oven to 350°F and line 4 cookie sheets with parchment or SilPat.
  • Place raisins and dates into a bowl and cover with hot water See Photo. Let stand 30 minutes, then drain and set aside.
  • Combine flaxseed and hot water in a small dish and set aside for 10 minutes.
  • In a dry pan over high heat, toast the amaranth grains, all the seeds, the almonds and the hazelnuts until the grains begin to pop and the nuts toast See Photo. Pour into a bowl and set aside.
  • In a large bowl, beat together the shortening, peanut butter, sunflower seed butter, brown sugar and vanilla until creamy.
  • Add the flax mixture, soy milk and agave nectar and beat in well.
  • In another bowl whisk together the gluten free all purpose flour, ground almonds, guar gum, psyllium fibre, soy milk powder, spices and salt.
  • Gradually add this mixture to the creamed ingredients, stirring gently, then fold in the toasted mixture and the soaked fruit. See Photo
  • Drop big mounds of dough onto the sheets, no more than 6 to a sheet See Photo. Flatten tops slightly with wet fingers (you can sprinkle with coarse sugar if you'd like). See Photo
  • Bake 18 minutes. Cool cookies completely on the sheets.

Reviews & Comments 2

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  • hunnee 11 years ago
    wow look at all those ingredients! super packed, thank you!
    Was this review helpful? Yes Flag
  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 389.6
    Total Fat: 20.5 g
    Cholesterol: 0.0 mg
    Sodium: 74.9 mg
    Total Carbs: 48.6 g
    Dietary Fiber: 8.9 g
    Protein: 9.3 g
    Was this review helpful? Yes Flag

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