Anti-inflammatory, Vegan & Vegetarian, Gluten & Dairy Free, Mediterranean
½ cup quality walnuts (save a few for decorating)
½ cup raw almonds
½ cup raw Brazil nuts
½ cup pumpkin seeds
¾ cup flaked or dessicated coconut
1 heaped Tbsp coconut oil (organic, cold pressed)
¾ cup fresh diced pineapple
Add all ingredients to food processor and blend until cookie dough forms, about 1 minute.
Ensure all nuts & seeds have been crushed.
Using a Tbsp, take some mixture, roll into a ball and then flatten between your palms.
Place on some baking paper and press a half or full walnut on top for decoration.
Store in a sealed container in the fridge.
Cookies will keep for about 1 week.