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strawberry rhubarb clean cookies

free of dairy, gluten, grains, refined-sugar, soy
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Course breakfast + brunch, Dessert
Cuisine baking, breakfast + brunch, gluten-free, soy-free, sugar-free, vegan
Servings 20 cookies

Ingredients
  

  • 1 tbsp chia seeds
  • 3 tbsp filtered water
  • 1 1/4 cup almond flour
  • 1/2 cup unsweetened coconut shreds
  • 1/4 cup strawberries + rhubarb chopped
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon ground
  • 1/8 tsp cardamom ground
  • 2 tbsp raw honey sub pure maple syrup or coconut sugar
  • 2 tbsp coconut oil
  • 1/2 tbsp tahini sub almond butter or coconut butter
  • 1/2 tsp pure vanilla extract

Instructions
 

  • Pre-heat oven to 375 degrees F, rack in the middle.
  • Combine chia seeds with filtered water in small bowl, set aside 10-15 minutes until it forms a gel-like consistency.
  • Whisk together dry ingredients [almond flour, coconut shreds, strawberries + rhubarb, baking soda, spices].
  • Whisk together all wet ingredients [raw honey or maple syrup, coconut oil, tahini or coconut butter, vanilla extract].
  • Mix together dry ingredients into wet mixture until fully combined.
  • Use a spoon to make small balls + flatten onto a baking sheet lined with parchment paper.
  • Bake 10-12 minutes until golden around the edges + cooked through, allow to cool before enjoying.