Thursday, June 13, 2013

Gluten Free, Dairy Free Pistachio and Pumpkin Seed Calming Cookies

These cookies are delicious!  They'll satisfy any cookie craving.

These cookies have a calming effect when eaten also.  Pumpkin seeds are higher in tryptophan than a Thanksgiving Turkey.  I've also added pistachios which are high in Vitamin B6.  Vitamin B6 helps the body absorb tryptophan.  They also lend a great taste to the cookie.  I love pistachios.

These cookies are like a low dosage Ativan.

I took them to the store last weekend and everyone not only loved them, they requested more, and the recipe.

Having trouble sleeping?  Need a Valium but prefer "all natural remedies"?

These cookies are for you.


1 cup gluten-free oat bran (or ground oats)
1 cup almond meal (or ground almonds)
1 cup of shelled pistachio's ground in food processor
1 cup of pumpkin seeds ground in food processor
1/2 cup sweet rice flour
1/2 cup sweet white sorghum flour
1 teaspoon sea salt
1 tablespoon baking powder
1/4 cup of whole golden roasted flax seeds (optional)
1 ripe avocado
1 tablespoon olive oil
1/4 cup honey
3/4 cup raw sugar
3 eggs (or egg replacement)

Step 1:
Measure and process the nuts, seeds, and oats in the food processor.

Step 2:
Whisk the flours, salt, oat bran, and baking powder together in a separate bowl and set aside.

Step 3:
Blend the honey, the avocado, the olive oil, and the raw sugar together in the food processor.

Step 4:
In your stand mixer, mix together the eggs, the avocado/sugar mixture, the ground nuts, seeds, flours etc.

Step 5:
Spoon the cookie dough onto a parchment paper covered cookie tin, flatten with a fork or spoon, (I decorated a few with seeds) and bake at 350 degrees for 12-15 minutes.  Cookies are done when they start to brown.  Cool on the counter and enjoy.  These are soft and cake like.

This made 2 dozen cookies of slightly varying sizes.