These can be baked right away or stored in the fridge until later. Leftovers freeze well.
Diabetic Friendly: Because of the higher protein and natural sugars in this recipe, it is a wonderful way to help return blood sugar levels while the protein helps maintain.
Yield 15-24 cookies
Ingredients
2 tsp flax seeds or flax meal
2 tsp chia seeds
Grind the seeds in a coffee or spice grinder
In food processor
6 prunes
1/4 C golden raisins
1/4 C pecans
1/3 C shredded coconut
Grind all the ingredients including flax and chia in food processor until most is small. Not powder but not whole pieces.
At this point I change to my cookie dough attachment. or mix by hand
add 1/2 C oatmeal (purists will want to either sponge at least 6 hours because of the flax, chia and oatmeal or substitute other previously soaked ingredients)
1/2 tsp baking soda (sift or break up really well)
1/4 C starter
1 egg (beaten if mixing by hand,.then blended with starter before adding to mixture.)
1/2 Milk or dark chocolate chips (optional) mini chips or slightly chopped disperses them more)
Mix well and drop on greased or parchment lined cookie sheet. I use a small scoop.
Bake at 350' for 8 minutes. Let them cool down on the pan. (they will be gooey but turn spongy as they cool.
You can change this recipe a million different ways. I have used walnuts, apricots, almonds.
Any dried fruit or nuts work. I just always use what I have on hand.
