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



  • 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)


  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.



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