Reaching for nuts and seeds is a smart move when you are craving a little snack. They are high in protein, omega-3 fatty acids, fiber, vitamins and minerals. These little seed-filled cookies taste so good you won’t believe that you are eating something healthy.
Preheat the oven to 350 degrees. Line a 9x13 baking pan with parchment paper.
In a medium bowl, mix nut butter, maple syrup, brown rice syrup, and cardamom until combined and smooth.
Add in all seeds and mix together again.
Gently fold in the rice krispies to the seed mixture.
Press into the parchment lined 9x13 pan without smashing the rice krispies.
Bake for 14 minutes then sprinkle with the chocolate chips. Bake for 2 more minutes. Remove from the oven.
Let sit for a few minutes. Using an off-set spatula, carefully spread the melted chocolate chips over the top.
Let cookie bars cool completely then cut into squares. Refrigerate. Serve cold.
Ingredients
Directions
Preheat the oven to 350 degrees. Line a 9x13 baking pan with parchment paper.
In a medium bowl, mix nut butter, maple syrup, brown rice syrup, and cardamom until combined and smooth.
Add in all seeds and mix together again.
Gently fold in the rice krispies to the seed mixture.
Press into the parchment lined 9x13 pan without smashing the rice krispies.
Bake for 14 minutes then sprinkle with the chocolate chips. Bake for 2 more minutes. Remove from the oven.
Let sit for a few minutes. Using an off-set spatula, carefully spread the melted chocolate chips over the top.
Let cookie bars cool completely then cut into squares. Refrigerate. Serve cold.