Mocha Cookies for Seed Cycling in the Follicular Phase
Author: 
Serves: 14 cookies
 
Ingredients
  • 14 tbsp raw flax seeds, ground (about 1 cup)
  • 14 tbsp raw pumpkin seeds, ground (about 1 cup)
  • ½ cup peanut butter
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ¼ cup raw cacao powder
  • 1 tsp espresso powder
  • small pinch of salt
  • 1 tbsp water
Instructions
  1. Place all ingredients in a large bowl and mix until it forms a dough. It might seem crumbly, but if you can squeeze it together and it sticks, it’s good! If the mixture is too dry, add a little milk or water until it sticks together.
  2. Roll dough into 14 equal-sized balls and gently flatten with your palm. If the dough is too sticky and is getting all over your hands as you roll, wet your palms slightly to make it easier.
  3. Chill cookies for an hour to set. Store in the fridge or freezer (they are great straight from the freezer!)
Notes
A food scale will make dividing the dough much easier. Place the bowl on the scale and press the tare button. Add your ingredients and log the weight in grams. Divide that number by 14 and you’ll get the right amount for each cookie to be equal.
Recipe by at https://goodwitchkitchen.net/mocha-cookies-for-seed-cycling-in-the-follicular-phase/