Gluten-free, Dairy-free Seed and Nut Cookies Recipe

For those of you who missed my last segment on Daytime Ottawa where I talked about putting together inexpensive and convenient snack boxes for your kids – here is the recipe I featured on the show, and that is also available in my book.

Remember – you can make any number of substitutions to this recipe, as long as you keep the proportions between dry and wet ingredients the same. This recipe can also be cooked in one big sheet and sliced into bars.


2 cups                    Brown rice flakes 
3/4 cup                 Brown rice flour   
1/4 cup                 Tapioca starch                                              
3/4 cup                 Sesame seeds                                              
1 cup                     Sunflower Seeds                                         
1/2 cup                 Flax seeds                                                   
1/2 cup                 Almonds, slivered or sliced                         
1/2 cup                 Grapeseed oil                                             
1/2 cup                 Rice syrup                                                   
1/2 cup                 Honey                                                         
1/3 cup                 Tahini (or nut butter of choice)
1/2 cup                 Rice milk        


  1. Preheat oven to 350ºF (175ºC). Line a cookie sheet with parchment paper.
  2. In a large bowl, mix together dry ingredients.
  3. In a separate bowl, mix together wet ingredients. Pour wet ingredients into dry and combine.
  4. Drop batter by the spoonful onto paper and flatten cookies to 1/3 inch (1cm) thickness.
  5. Bake 350ºF (175ºC) for 20-25 minutes until edges turn brown.



  • You can use any combination of seeds and nuts, as long the total quantity adds up to approximately 3 cups (750ml). Try pecans, cashews, walnuts, pumpkin seeds or hulled hemp seeds.
  • For a slightly different taste, substitute rice milk with apple or pear juice.
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