Receta Gluten Free, Dairy Free Pistachio and Pumpkin Seed Calming Cookies
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Gluten Free, Dairy Free Pistachio and Pumpkin Seed Calming Cookies
These cookies are delicious! They'll satisfy any cookie craving.
These cookies have a calming effect when eaten also. Pumpkin seeds are higher in tryptophan than a Thanksgiving Turkey. I've also added pistachios which are high in Vitamin B6. Vitamin B6 helps the body absorb tryptophan. They also lend a great taste to the cookie. I love pistachios.
These cookies are like a low dosage Ativan.
I took them to the store last weekend and everyone not only loved them, they requested more, and the recipe.
Having trouble sleeping? Need a Valium but prefer "all natural remedies"?
These cookies are for you.
Ingredients
- 1 cup gluten-free oat bran (or ground oats)
- 1 cup almond meal (or ground almonds)
- 1 cup of shelled pistachio's ground in food processor
- 1 cup of pumpkin seeds ground in food processor
- 1/2 cup sweet rice flour
- 1/2 cup sweet white sorghum flour
- 1 teaspoon sea salt
- 1 tablespoon baking powder
- 1/4 cup of whole golden roasted flax seeds (optional)
- 1 ripe avocado
- 1 tablespoon olive oil
- 1/4 cup honey
- 3/4 cup raw sugar
- 3 eggs (or egg replacement)
Step 1:
Measure and process the nuts, seeds, and oats in the food processor.
Step 2:
Whisk the flours, salt, oat bran, and baking powder together in a separate bowl and set aside.
Step 3:
Blend the honey, the avocado, the olive oil, and the raw sugar together in the food processor.
Step 4:
In your stand mixer, mix together the eggs, the avocado/sugar mixture, the ground nuts, seeds, flours etc.
Step 5:
Spoon the cookie dough onto a parchment paper covered cookie tin, flatten with a fork or spoon, (I decorated a few with seeds) and bake at 350 degrees for 12-15 minutes. Cookies are done when they start to brown. Cool on the counter and enjoy. These are soft and cake like.
This made 2 dozen cookies of slightly varying sizes.
Enjoy!