Friday, September 20, 2013

Grain-free monster cookies, baked or raw

Fall's color palette comes to the mountains

I've just finished another backpacking adventure. The mountains were ablaze with fall colors as you can see in the picture above.  Going backpacking has always been like "chicken soup for the soul" for me.

Sometimes, I need a little of Mother Nature's medicine, especially when I am going through an autoimmune flare-up. I discovered some wonderful tips on how to survive an autoimmune flare on I keep these survival tips where I can read them everyday.

Survival Tips
  1. Don’t let a flare define your world
  2. Make yourself a priority
  3. Sleep
  4. Focus on healing foods
  5. Drink ginger honey tea between meals
  6. Don’t binge
  7. Cry
  8. Laugh
  9. Practice self-love 
  10. Meditate
  11. Sunshine medicine
Read more survival tips at

Grain-free Monster Cookies, baked version
 I'm trying to follow the "Don't binge" survival tip but when I cook up something delicious like, Monster Cookies, it's hard to practice self-restraint. I cooked up these packable, tasty cookies for my next backpacking trip. This recipe is adaptable to most eating styles, whether it be vegan or vegetarian or even raw (check out the raw recipe below.) The optional ingredients also can be changed, depending on your preference or what you have on hand.
 Here's what you need for the baked version:
(Recipe yields four large cookies)

1/4 cup sunflower seed meal (or substitute almond meal)
2 T. each raw sunflower seeds and pumpkin seeds (or substitute nuts of your choice)
2 T. finely shredded coconut flakes
2 T. large shredded coconut flakes
2 T. sunbutter
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
2 chia eggs for vegans and 1 large egg for vegetarians
vanilla stevia, to taste
2 T. freeze-dried pears
2 T. freeze dried blueberries
(Feel free to substitute other fruit, if desired)

 Here's what you do:

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. In your food processor, grind up 1/4 cup sunflower seeds to make a flour. Add the finely shredded coconut flakes, cinnamon, salt, baking soda, sunbutter, stevia, and either chia eggs or cage-free egg. Pulse to mix. Gently mix in the freeze-dried fruit and big coconut flakes. Divide the dough into four cookies and bake for about 13 minutes. Do not overbake.

Raw Monster Cookies
 For the raw version (which tastes like a crunchy candy bar):

Use all of the ingredients above but omit the baking soda and chia eggs or regular egg. Instead, mix in 2 T. softened coconut oil. Divide the dough into four cookies. Place in the fridge to firm up.

Recipe contributed to:


Heather @Gluten-Free Cat said...

Yum! I'd like to try both versions, please! Which one does Chef Oreo like best? ;) Thanks so much for sharing at Raw Foods Thursdays?

Sheree Welshimer said...

The dogs are crazy about them but the cat prefers cat treats. Well, you know cats. Besides, I'm not exactly sharing these with the fur kids. They are too good for packing along biking, hiking or just snacking anytime. Thanks for the comment.

Sheree Welshimer said...

I'm taking along a bunch of these on a bike touring trip I'm going on soon. They pack into a bike jersey pocket really well.

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