Preheat oven or toaster oven to 350 degrees. Cover baking sheet with parchment paper.
Put all ingredients into a medium bowl and mix until smooth.
Form the dough into 12 balls, approximately 1" in size. (A cookie scoop works well) Roll each ball in your hands, then evenly space on baking sheet.
Press down on each ball with the palm of your hand, pressing it into a cookie. (You can use a fork instead if you prefer)
Bake until cookies have slightly darkened and appear to be cooked through, approximately 9-10 minutes.
Optional: Melt 3 ounces of bittersweet chocolate in a small ramekin in the oven under low heat. Dip half of each cookie into the chocolate, then place on parchment paper. Refrigerate until the chocolate hardens.
Store cookies in the fridge in a glass covered container, separating rows of cookies with parchment paper, preventing them from sticking together. Keeps well up to 1 1/2 weeks.

Allergy/Health Information:

If you have a nut or seed allergy, this recipe is not for you. Sorry!

More Healthy Snack Recipes:

(Suggestion: Serve with organic, raw almond butter and local, raw honey, or with hummus and microgreens )

Snacks