Nuts and Seeds Cookies

Lalush by Iris

Jun 30, 2020

Published On

21 amazingly delicious, easy, crispy, gluten-free, flourless and lactose-free cookies.

Iris’s Tip

If you do not have one or more of the recipe ingredients, for example, peanuts, you can double the almonds or substitute with walnuts or pecans. If there is an allergy to one of the ingredients, replace it by another. This recipe requires 2 1/2 cups of natural (not roasted or salted) seeds and nuts; use whatever you and your family like. (Yes, you can reduce the quantity of sugar and replace it with a different sweetener, but do not use a liquid sweetener.)

Ingredients

1 egg white

1/4 - 1/2 cup of sugar

1/2 cup of sesame seeds

1/2 cup of sliced almonds

1/2 cup of sunflower seeds

1/2 cup of pumpkin seeds

1/2 cup of roughly crushed peanuts

Note: Use all-natural seeds and nuts, not roasted or salted.

Directions

In a bowl, using a whisk/fork, mix the egg white and sugar well, until the sugar has melted into the egg white (It takes about 2 minutes.)
Add all of the other ingredients; mix with a spoon.
Using a spoon, scoop a spoonful of the mixture, and with the help of another spoon, place it on a baking sheet lined with parchment paper; flatten a little.
Bake in a 250 degrees Fahrenheit or 120 degrees Celsius preheated oven for 40 minutes to an hour. These cookies are baked in low heat until they turn dry and crispy. It is not recommended to add raisins, cranberries or any other dried fruit except shredded coconut. Cookies are ready when the bottom of the cookie is dry. Enjoy!