Keto Vegan Nut and Sunflower Cookies
How to Make It
Step 1
Turn on an oven to preheat to 350 F (180 C) and line a baking sheet with parchment paper. In a mixing bowl, stir together sunflower butter and canned pumpkin until well combined. Next, stir in almond milk, vanilla extract, and liquid stevia.
Step 2
Use a rubber spatula to fold almond flour into the bowl. At this point, the cookie dough will be firm enough to form into a ball. Continually fold chopped or sliced almonds, shelled pumpkin seeds, and hemp seeds into the cookie dough with your spatula until the ingredients are well dispersed.
Step 3
Scoop 2-tablespoon portions of cookie dough onto the lined baking sheet, giving a couple of inches of space between each one. Gently press each portion down into a cookie using another piece of parchment paper and the bottom of a glass. Once done, bake the cookies for about 15 minutes. For doneness, the cookies will darken slightly but should remain an even color all over.
Ingredients
- Sunflower butter, salted – 0.5 cup
- Pumpkin Canned Without Salt – 0.25 cup
- Almond milk – 1 tbsp
- Vanilla extract – 0.5 tsp
- Liquid stevia – 10 Drop
- Almond flour – 0.5 cup
- Almonds – 2 tbsp, chopped
- Pumpkin seeds – 1 tbsp
- Hemp Seeds Shelled Or Hulled – 2 tbsp