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CRUNCHY 5 INGREDIENT COOKIES or BARS
EASIEST EVER
 and GLUTEN-FREE
Recipes created by Teri Gentes.  Permission required to reprint.
 
Made with only five, whole-food ingredients you likely already have on hand, these crunchy creations are the best ever! They can be enjoyed as-is, sweet, simple and perfect for dunking into your fave hot beverage or all jazzed up like a cookie pizza. (See the pictures below.)

Choose the size and shape you want. Once baked, I love them dunked into a thick SunButter maple crème as you can see in one of the pictures. You'll also find a quick dip recipe below along with a DIY pumpkin spice.
This all makes for cookie perfection in my view.

  • Dessert or snack
  • Prep time including baking, approx. 25 minutes
  • Vegan; gluten and soy free, nut-free option below                                                                      
  • Makes approx. 8 big cookies or 18 small cookies
 
INGREDIENTS:
 
1¼ cups almond meal or 1 cup ground gluten-free oatmeal flakes
1/2 cup toasted pecans or walnuts, roughly chopped (sub with seeds if desired)
1/2 cup very soft Medjool dates (soak in water 15 minutes if needed, then drain well)
2 tbsp coconut oil, melted
1 heaping tsp pumpkin spice (see below) or equal parts ground cinnamon and ginger powder
Pinch sea salt, don’t skip this, ½ tsp adds a fabulous flavor enhancement
 
OPTIONAL TOPPING SUGGESTIONS:
Nut or seed butter, dried fruits, coconut, cacao nibs, coconut, molasses, additional pumpkin spice
 
DIRECTIONS:
  1.  Preheat oven to 350F and lightly oil a cookie sheet(s), two 12 cup muffin pans or a 9 x 12 baking dish.
  2. Blend all the ingredients in a food processor until the mixture comes together in a ball and sticks together when rolled. Approx. 1 minute. 
  3. Stop and scrape the sides down if needed and adding a tbsp or so of water if the mixture doesn’t stick together well.
  4. Taste and add a touch more oil or dates for sweetness and stickiness adjusting if needed.
  5. Now shape into balls and press into flat, thin cookies, placing on the baking sheet ½ in apart. (You can enjoy these as power balls for they are delicious raw.)
  6. Alternatively press 1 heaping tbsp dough into the bottom of each muffin cup packing evenly and firmly.
  7. Bake in the preheated oven 10-14 or so minutes pending on cookie size, until golden and firm. 
  8. Cool on a baking rack. The cookies will cool to be nice and crunchy.
  9. When ready, serve as is or jazz them up with a drizzle of SunButter (thin with warm plant milk to icing consistency) along with a shower of dried fruits, seeds, coconut, cacao nibs etc. and a sprinkling of the pumpkin spice blend.
  
TERI’S TIPS:
  • If you deal with nut allergies, substitute the toasted pecans or walnuts with pumpkin, sunflower or sesame seeds.
  • Add in 1/4 to 1/2 cup coconut flakes or ribbons for more texture and taste.
  • To make even large cookie rounds, use a stainless steel or glass bowl as your cookie cutter. 
  • Make an easy to drizzle ‘icing’ by combining a few tbsp of your favorite nut, seed or coconut mana butter with an equal or additional amount of hot water to reach a desired consistency. The butters all vary in thickness impacting the amount of liquid needed. A splash of maple syrup is a yummy addition if using unsweetened SunButter.
  • You can even top with whipped coconut crème or fill make vegan ice crème sandwiches by spreading between two cookies and freezing until solid. Defrost 10 minutes before enjoying. 
 
Teri Gentes - Whole Self Lifestyle Wellness
International Speaker|Self-care Coach|Author|Chef|Trainer|Ambassador
Certified Wellness and Nutritional Consultant, Personal Trainer,
Yoga and Group Fitness Instructor

Recipes property of Teri Gentes - Permission required to reprint

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