This cookie is composed of a nutritious blend of house-made cashew butter, oats, shredded coconut, hemp seeds, pumpkin seeds and maple syrup, accented by the sweet notes of dried mango and blueberries. Flaxseeds take the place of egg to bind the cookie, and cashew butter is used, not butter, so this is a great vegan option. We love this cookie any time of day, and it's ingredients make it an option for a quick and delicious breakfast for the whole family!
Size & Packaging
Size: 1 pint/1 lb
1 lb of cookie dough makes about a dozen cookies.
Packaged in plastic.
Ingredients: GF Prairie oats L, unsweetened shredded coconut O, pumpkin seed, hemp seed, cashew butter (cashews, olive oil), maple syrup, unsulphured dried mango O, dried blueberries(blueberries, sugar, natural flavor, sunflower oil), vanilla extract, flax seeds, water, baking powder, baking soda and REAL salt.
O = organic L = local
Please be aware that all products are made in a kitchen that uses products such as peanuts, tree nuts, coconut, dairy, eggs, wheat/gluten, fish, shellfish and soy. While we take steps to minimize the risk of cross-contamination, there is always risk of contamination, therefore we cannot guarantee that any of our products are safe to consume for people with severe allergies.
Thaw dough in fridge. Preheat oven to 350F. Line baking sheet with parchment. Scoop out 2-3 Tbs of cookie dough. Place onto baking sheet, then push down a bit on the dough ball so that it isn't domed. Bake 18-20 minutes, until cookies are golden brown on the edges and hold together. Let cool and enjoy!