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Inspired by a recipe from Brandi Doming, these cookies are healthy, delicious, and the perfect accompaniment to a cup of tea.
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  • 1 jar 16 ounces raw, crunchy almond butter I like Trader Joe's
  • 8 ounces Grade B maple syrup
  • 4 tbsp ground flaxseed
  • 4 tbsp pumpkin-pie spice
  • 1 tsp sea salt
  • 2 cups gluten-free old fashioned oatmeal not instant
  • 2 cups gluten free sprouted brown rice cacao crisps like One Degree: plain puffed rice works too
  • 1 cup dried cherries and/or dried cranberries try mixing them!
  • 1 cup roasted, unsalted shelled pistachios
  • 1 cup unsweetened coconut flakes


Preheat oven to 350°

  • Line a cookie sheet or sheets with parchment paper.


  • In a large bowl, stir together the almond butter, syrup, flaxseed, pumpkin-pie spice, and sea salt. Add the remaining ingredients and mix well. Let the batter rest for about 15 minutes to thicken. Stir again.


  • Using a large cookie scoop, or spoons, or your hands, roll about 2 TB of batter into a tight ball. Place 12 per cookie sheet. They will not spread. Using damp fingers, flatten each dough ball to about ½" and push any loose pieces together.


  • Place one or two cookie sheets in the preheated oven and bake for ten minutes - until the top is golden brown. If using two sheets, rotate after six minutes - front to back and top to bottom. Remove from the oven and let cool on the pan. Repeat with the remaining batter.


  • At room temperature in an airtight container for five days. These cookies freeze well and will last for three months in a ziploc bag in your freezer.