- 75 g (2/3 cup) plain flour
- 2 tbs ground flaxseed
- 2 tbs chia seeds
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 60 g (1/4 cup) coconut oil, melted and cooled
- 60 g (1/4 cup) crunchy peanut butter
- 75 g (1/3 cup) pure maple syrup
- 75 g (1/3 cup) caster sugar
- 1 tsp vanilla extract
- 75 g (1/2 cup) chocolate chips
- 3 tbs sunflower seeds
- 3 tbs pumpkin seeds
- 3 tbs flaked almonds
- 3 tbs dried pineapple, chopped
Preheat the oven to 180°C (160° fan). Grease and line two baking trays with parchment paper.
In a mixing bowl, whisk together the flour, ground flaxseed, chia seeds, cinnamon, and salt. Set aside.
In a separate mixing bowl, whisk together the melted coconut oil, peanut butter, maple syrup, sugar, and vanilla extract until smooth, about 2 minutes.
Using a wooden spoon, add the flour mixture to the coconut oil mixture, thoroughly stirring to make a rough batter. Add the chocolate chips, seeds, almonds, and dried pineapple; stir to combine.
Drop about two tablespoons of the mixture per cookie onto the trays, spaced apart; roughly spread them out with damp fingertips.
Bake until set, 10-15 minutes. Remove the trays to wire racks, letting the cookies cool on them until firm, about 15 minutes.
Carefully peel the cookies away from the parchment; return them to the wire racks to finish cooling.