Seed-y Cookies - Vegan

Lately I've been craving cookies at all times of the day. Not wanting to make something just "eh" or nutritionally void, I came up with these! They're filled with all types of nuts and seeds and are almost gluten free. I sweetened them with sucanat which gives it a darker color and richer flavor. No, they're not a typical doughy, chewy cookie but it definitely satisfies my craving.


In other news, thank you to everyone that RSVPed to the first LA Cake Club meeting! Every spot filled up in less than an hour, so next time I'll be sure to let you know well in advance when the eventbrite page will be up. I'm excited to see how it all turns out and meet new people! But the big question is... what cake am I going to bring?! Any suggestions?

Seed-y Cookies
Author: Sara Tso / Matchbox Kitchen
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 T flax seeds
  • 1 T sesame seeds
  • 1 T chia seeds
  • 1 T hemp hearts
  • 1 T millet
  • 2 T chopped nuts (I used walnuts)
  • 2 T almond meal/flour
  • 3 T chocolate chips
  • 1/3 c spelt flour
  • 1/2 c rolled oats
  • 1/4 c coconut oil, melted
  • 1/4 c sucanat
  • 1 flax egg (1 T ground flax + 3 T water)
  • 1/4 t baking soda
  • pinch of salt
  • pinch of cinnamon
  1. Preheat oven to 350 F.
  2. Make flax egg by combining ground flax and water. Set aside and let stand for 5 minutes.
  3. In a medium bowl mix together dry ingredients (everything minus the flax egg, sucanat, and coconut oil).
  4. In a separate bowl, mix together flax egg, oil, and sucanat. Add wet ingredients to dry ingredients and stir thoroughly.
  5. Place heaping tablespoons of dough onto a lined baking sheet. You can keep them rough and craggly or smooth them out. Keep in mind the cookies do not spread that much.
  6. Bake for 12-15 minutes until slightly browned around the edges. Cookies will be slightly soft and fragile, so let cool completely before enjoying. Makes 8 cookies.