A few weeks ago we went to the Seed Festival at Baker Creek and it did not disappoint. Crunchy-granola people are my kind of people. The founders of Baker Creek are vegans, so there was plenty of tasty, plant-based food– including Happy Hippie Cookies. Oh. em. gee. These babies were nutty, seedy, chewy, sweet- everything a hippie could hope for.
They made this hippie totally happy. Happy enough to recreate them at home.
They are sweetened with dates, flour-free, and vegan.
- ½ cup pitted Medjool dates
- ¼ cup coconut oil or canola oil
- 1 teaspoon vanilla extract
- 2 flax eggs (2 tbsp. ground flaxseed mixed with 6 tbsp. water)
- 1 cup rolled oats
- ½ cup almond meal
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup nuts (I used ¼ cup sunflower seeds + ¼ cup pepitas)
- ¼ cup dried cranberries (optional)
- ¼ cup dark chocolate chips (optional)
- Preheat oven to 350F and line a cookie sheet with parchment paper.
- In a food processor, process dates until they form a paste.
- Add oil, vanilla extract and flax eggs and pulse until combined.
- Add oats, almond meal, baking soda and salt and pulse until combined.
- Add remaining ingredients and pulse until combined.
- Scoop heaping tablespoons of dough, form into a ball, and place on prepared cookie sheet.
- Gently flatten each ball of dough with the palm of your hand.
- Bake for 8 minutes or until cookies brown slightly.
- Store in freezer.
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