CF*, DF, EF, FF*, GF, GRF*, MF, NUTF*, SALF, SOYF, SUF, YF
*Depends on type of flour used in recipe. Grain, corn and nut flours are all suitable here.
Add dry ingredients together in a bowl, then add in vanilla and enough water to make a smooth (not sticky) dough. Take a bit of dough and roll in the palm of your hand. Flatten and place cookie on a parchment greased (or silicone mat) cookie sheet. Repeat with rest of ingredients. Bake at 400F 20 minutes, turning cookies over after 10 minutes. Let cool and top with jam or your fave icing before serving. Keep leftover cookies refrigerated.
Can refrigerate any unused dough in the fridge up to 3 days.
The type of flour used in this recipe will determine how the cookie tastes, yet all flours work just fine in this recipe (except for coconut flour which will make a very dry cookie).
While this is a recipe featuring Yellow Dock seed, you can use Teff flour OR hemp powder OR your fave protein powder instead.
Since Dock seed flour has a heavy taste (similar to Teff or even Buckwheat flour), only a bit is needed in this recipe.
To make dock seed flour, simply grind Dock seeds in a high speed blender to a powder and use. No winnowing is required :)
If you don't want to add in a greens powder, feel free to omit it. The maca can also be omitted.
Variation: Want to make these cookies even more protein rich? Add in 1 tsp each of spirulina and chlorella (or 1 tsp of just one of them). <-If using capsules, open them to make 1 tsp and if using tablets, grind them to make 1 tsp. As they have a strong green taste, you might want to use the higher amount of stevia blend (2 cups) to cover the taste.
Slathering jam, jelly or your fave icing/frosting onto the cookies is highly recommended :)
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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