I've never claimed to be a "health-food" cook. I definitely try to cook using healthy, fresh, seasonal ingredients, but I'm not one to turn away a recipe because of a stick of butter. I like food that tastes good, and if it happens to be healthy, that is just a bonus. This recipe for "health cookies" was given to me by my cousin in Israel, who is an amazing cook. It's a sticky gooey cookie full of almonds, pumpkin seeds, sesame seeds and sunflower seeds. It takes just seconds to throw together, and cooking time is about 40 minutes in the oven. They are crunchy, and light tasting; just great to have around the house. But, what I like the most about these cookies is the reaction that they always get: "You made those? No way!" Everyone always assumes they are store-bought! And, as for the health factor- in my family, when the recipe calls for seeds and nuts, those are enough to label them as "healthy"- we just pretend the cup of sugar doesn't exist. Maybe we should call them "healthy enough".
makes 30 cookies
1 1/4 cup sesame seeds
1 1/2 cup slivered almonds
1 cup pumpkin seeds, shelled
1 cup sunflower seeds, shelled and unsalted
3/4 cup brown sugar
3 egg whites
Preheat oven 325. In a large bowl, combine the almonds and the seeds, stir together. In a separate small bowl, whisk together the egg whites and the brown sugar. Pour the egg white mixture into the seed mixture, and use your hands to combine. Line several large baking sheets with parchment paper. Use a tablespoon or a mini ice-cream scooper to scoop heaping tablespoons onto the parchment paper, leaving 1 inch between each scoop. Flatten slightly with your fingertips. Place in the oven, and bake for about 40 minutes until golden brown. The cookies may still be a little soft, but will harden once they cool off. Store in an airtight container for up to 2 weeks.
whisk the egg whites and brown sugar together
combine the seed mixture and the egg white mixture
scoop onto parchment-lined baking sheets
flatten slightly using your fingertips