Golden Crunch Cookies

Serves: to share
GF DF RSF PB

Ingredients:

1/2 cup SOUL SEED Hemp Seeds
1/2 cup almond flour
1/2 cup arrowroot flour or tapioca flour
1/2 cup coconut sugar
1/2 cup finely chopped macadamia nuts
1/2 cup fine desiccated coconut
1/4-1/2 cup coconut oil, as needed

Method:

Get started by preheating the oven to 180°C and line a baking tray with baking paper.

In a bowl combine the hemp seeds, almond flour, arrowroot flour, desiccated coconut, coconut sugar and macadamias and mix well to combine. Slowly pour in the coconut oil, starting with 1/4 cup and mix in until you’ve got a lovely sticky consistency that holds together.

Using heaped tablespoon amounts of the dough, use your hands to roll into evenly sized balls and press onto the prepared baking tray, making sure as to leave some room between each as they spread a little when cooking. You can wet your hands if the mixture is too sticky.

Transfer to the oven and make for 8-10 minutes, or until golden brown on top. Remove from the oven and set aside on the tray on the bench to cool slightly, this will help them go extra crispy.

Enjoy fresh or store in an airtight container in the fridge for up to two weeks.