Loaded with protein-rich peanut butter, chia and flaxseeds, these deliciously crunchy cookies gives you an virtually guilt-free afternoon pick-me-up.

Elements

• 75 g (2/3 cup) plain flour
• 2 tbs floor flaxseed
• 2 tbs chia seeds
• 1/2 tsp floor cinnamon
• 1/2 tsp salt
• 60 g (1/4 cup) coconut oil, melted and cooled
• 60 g (1/4 cup) crunchy peanut butter
• 75 g (1/3 cup) pure maple syrup
• 75 g (1/3 cup) caster sugar
• 1 tsp vanilla extract
• 75 g (1/2 cup) chocolate chips
• 3 tbs sunflower seeds
• 3 tbs pumpkin seeds
• 3 tbs flaked almonds
• 3 tbs dried pineapple, chopped

Technique

Step 1.
Preheat the oven to 180°C (160° fan). Grease and line two baking trays with parchment paper.

Step 2.
In a mixing bowl, whisk collectively the flour, floor flaxseed, chia seeds, cinnamon, and salt. Put aside.

Step 3.
In a separate mixing bowl, whisk collectively the melted coconut oil, peanut butter, maple syrup, sugar, and vanilla extract till clean, about 2 minutes.

Step 4.
Utilizing a picket spoon, add the flour combination to the coconut oil combination, completely stirring to make a tough batter. Add the chocolate chips, seeds, almonds, and dried pineapple; stir to mix.

Step 5.
Drop about two tablespoons of the combination per cookie onto the trays, spaced aside; roughly unfold them out with damp fingertips.

Step 6.
Bake till set, 10-Quarter-hour. Take away the trays to wire racks, letting the cookies cool on them till agency, about Quarter-hour.

Step 7.
Fastidiously peel the cookies away from the parchment; return them to the wire racks to complete cooling.

Serves 14-16