Birdseed Cookies

Date Caramel

• 2 C. Pitted Dates, coarsely chopped and soaked in water for 30 min.
• 2 Tbsp. Rice Milk or reserved date liquid
• 1 tsp. Vanilla Extract

Cookies

• ¼ C. Flax seeds
• ¼ C. Hulled Hemp Seeds
• ¼ C. Dried Cranberries
• ½ C. Golden Raisins
• ½ C. Pumpkin Seeds
• ½ C. Sunflower Seeds
• 1 C. Free2b Chocolate Chips, divided
• 1 C. Shredded Coconut or Rice Cereal
• 1 Batch Date Caramel (see above)

Directions:

1. To make the caramel, drain the chopped dates. Place them along with the rice milk or reserved date liquid and vanilla extract in a food processor or a high-speed blender. Puree until smooth.
2. Reserve half of the chocolate chips and combine all other dry ingredients in a bowl. Add the date caramel and incorporate.
3. Scoop the mixture into small mounds on a parchment lined baking sheet.
4. Melt the reserved chocolate chips in a double boiler and whisk until smooth. Use a fork to drizzle the tops of the cookies with melted chocolate.
5. Chill the drizzled cookies for 2 hours or overnight before serving.