6-Seed Cookies [Vegan]

I suppose it's time I post a cookie that you can feel good about eating. These 6-seed vegan cookies seem to pretty perfectly fit the bill---they're vegan (no eggs, butter or milk), relatively low in sugar, and filled with wholesome ingredients.

The original recipe was titled "5 super seeds cookies", but the mention of a number sounded like a challenge. There had to be at least one more that I could add! It was then that Wikipedia told me basically everything we eat is a seed. Seriously. Beans, cereals, nuts...they're all technically seeds! I guess it makes sense, but it just had never crossed my mind. With that perspective, there were actually 7 seeds in the original recipe, counting the oats and flour. I'm still confused as to whether I could also count the coconut oil and almond milk since, yes, coconuts and almonds are also seeds.

I mean, this is just silly.

To simplify things in this context, I decide that "seeds" are only items with "seed" in the name. So these 6-seed cookies contain:

Sunflower seeds

Pumpkin seeds

Sesame seeds

Chia seeds

Flaxseeds

Poppy seeds

These aren't your average cookies! Each bite has a slight chew and is full of texture. The seeds also provide an overall nutty/earthy taste and smell, kind of like a super-granola. There's a sweetness too, but it's subtle (i.e. it isn't an immediate slap in the taste-buds), which further confirms that these cookies are better for you than most.

They're definitely a snack cookie (as if ALL cookies aren't snack cookies this time of year!). And I think they might qualify as a breakfast cookie, if you want to go there. But if they really sound too healthy for you, I recommend incorporating another seed (my favorite, actually): chocolate. Yes, the cocoa bean is a "seed" too! I think these would be amazing either dipped in or drizzled with chocolate...you know, so it really feels like dessert.

6-Seed Cookies (Vegan)

Servings: ~3 dozen

1/2 cup roasted sunflower seeds
1/3 cup pumpkin seeds (pepitas)
1/4 cup toasted sesame seeds
2 tablespoons chia seeds
1/2 tablespoon poppy seeds
3 tablespoons flaxseed meal
6 tablespoons almond milk

1/2 cup coconut oil, melted

1/2 cup sugar

1 teaspoon vanilla extract

3/4 cup flour
1 1/2 cup old fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional: 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg

• Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or a baking mat. In a small bowl, whisk together flaxseed meal and almond milk and set aside for 10 minutes so let it thicken up a bit.
• In a medium bowl, beat together (by hand) coconut oil, sugar, vanilla, and flaxseed-milk mixture until well combined. In a separate large bowl, combine flour, oats, baking soda, salt, and seeds. Create a well in the dry ingredients, and pour in wet ingredients. Stir until combined. (The greatest thing about vegan cookies is being able to safely eat the dough!) 
• Allow dough to rest for 20 minutes on the counter. These cookies do not spread much, so refrigeration isn't necessary. Once the dough has rested, portion dough into balls (about 2 tablespoons) and place on prepared baking sheet. Slightly flatten eat dough ball. Bake for about 12 minutes, until the edges have slightly browned. Allow to cool on the baking sheet for 3 minutes before transferring to a cooling rack. Store in an airtight container for up to one week.

Notes: Very slightly adapted from Bueno Vida. The dough can be portioned and frozen to bake later (add 1-2 minutes to bake time); or baked then frozen for a few weeks.