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“Nutty” Dark Chocolate Chip Cookies

Makes about 4 dozen cookies


  • ¾ C. shortening (Palm recommended)
  • ½ C. quinoa flakes
  • ½ C. Enjoy Life Foods Crunchy Flax Cereal, crushed
  • Flour Blend: ¼ C. + 2 T. sorghum flour, ¼ C. teff flour, ¼ C. buckwheat flour, ¼ C. tapioca starch, ½ t. xanthan gum
  • 1 t. baking soda
  • 1 t. fine salt
  • ¼ C. granulated sugar
  • ½ C + 2 T. packed brown sugar
  • 1 T. chia or flaxmeal + 3 T. hot water
  • 1 t. vanilla extract
  • ½ C sunflower seed butter
  • ½ C. toasted pumpkin seeds, chopped
  • 1 C. Enjoy Life Foods Dark Chocolate Morsels


  1. Preheat oven to 350° and line 2 rimmed baking sheets with parchment paper.
  2. In a small bowl, whisk together the quinoa flakes, crushed Enjoy Life Crunchy Flax Cereal, flour blend, baking soda and salt.
  3. In another bowl, beat together the shortening with the granulated sugar and packed brown sugar until light and fluffy. Add the chia/flaxmeal and vanilla extract. Beat until combined. Add the sunflower seed butter and beat until combined.
  4. Add the chopped pumpkin seeds and chocolate chips and beat on low speed until mixed in evenly. Add the flour mixture and beat until combined.
  5. Using a cookie scoop or a teaspoon, scoop out the dough into 1” balls and roll. Place 1” apart on the parchment-lined sheets and bake at 350° for 10-12 minutes until set.
  6. Allow to cool and serve.