| Servings | Prep Time | Passive Time |
| 12cookies | 5minutes | 10minutes |
| Servings | Prep Time |
| 12cookies | 5minutes |
| Passive Time |
| 10minutes |
Ingredients
- 1/4 cup dairy-free butter spread
- 1/4 cup maple syrup (or honey or agave nectar)
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 2/3 cup gluten-free rolled oats
- 1/4 cup hemp seeds
- 1/4 cup ground flaxseed
- 1/3 cup powdered sugar (for rolling)
Servings: cookies
Units:
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Ingredients
Servings: cookies
Units:
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Instructions
- In a large mixing bowl, cream together dairy-free butter, maple syrup, vanilla extract and cocoa powder with a spatula until the mixture is uniform.
- Stir in the oats, hemp seeds and flax seeds
- Take a tablespoon of the cookie mixture and squeeze it to form a round ball. Place the round cookie on a plate and refrigerate or freeze for 5-10 minutes until set and firm.
- Place sifted powdered sugar into a bowl and roll cookies in the sugar until fully covered.
- Store in refrigerator.
Recipe Notes
Recipe inspired by Eskimo Cookies
