Flax Seed Cookies with nuts and raisins

IMG_0286IMG_0288Flax Seed Cookies
Before beginning

Use soaked walnuts

½ cup unsweetened apple sauce **
½ cup honey *
2 free range, organic eggs (you can also use powdered eggs)
1 orange (juiced)
1 tsp vanilla

1 cup whole wheat flour (wheat flour or your favorite gluten free mix) sure it’s whole grain
3/4 cup garbanzo bean flour (or other flour of your choice, just be sure it’s not white [dead] flour)
2/3 cup flax seed meal
1/3 cup shredded dried (or fresh) coconut
1 tsp baking soda

1 cup of raisins
1 cup of walnuts (or nut of your choice)

1/8 cup Agave (see the * below)
1/4 cup sesame seeds

Cream together applesauce and sweetener (oil and sugar). Beat in egg and vanilla. Mix dry ingredients in a separate bowl and stir into butter mixture.

Drop by tablespoonfuls onto a greased baking sheet.

Squeeze a little agave (about 1/8 tspn) on the top of each unbaked cookie
Dip into whole sesame seeds

Bake at 350F for 15-20 minutes. Don’t overcook – these cookies are already a bit crunchy / crumbly – in a good way!

* You may also use maple syrup, agave (or 1/2 cup brown or organic sugar
** or (1/4 cup + 2 TBspns. canola Oil)

NOTE: I triple this recipe, then seperate into three bathces. It makes between 95 and 100 cookies depending on how big you form your cookies.

Bake off one batch (about 32 good sized cookies) and freeze the rest. I form the uncooked dough into two batches which I make into a roll. Then I just freeze it, and cut off as many cookies as I want when I want them. It takes me about an hour, start to finish with clean up to make and freeze the dough.