Shape Cookies for School -- vegan, sugar free, nut free, grain free, gluten free

It's my son's first school Hallowe'en party, and I thought I'd send some healthy treats with him. I noticed that his friends all eat lunches almost entirely comprised of sugar -- white bread sandwiches, jello, packaged rice crispy bars, chocolate chips, packaged cookies, and juice by the gallon -- so I figured if these taste too healthy, they will wind up in the garbage. I upped the sweetness factor with some white stevia powder, but stuck to ground seeds and coconut flour. I think the taste is terrific, and hopefully the cute shapes will go a long way to winning over the raging sugar-food addicts that are my son's classmates. My son thinks they are delicious, and we made pumpkin shapes. Hopefully, success ...

ingredients:

1 cup boiling water
1 cup dates
1 tbsp apple cider vinegar

2 tsp egg replacer + 1/2 cup water

1/4 cup extra virgin coconut oil

1 tsp sea salt
1 tbsp ground vanilla
1 tsp ceylon cinnamon
black pepper
1 tbsp vanilla extract
1/2 cup coconut sugar
1 tsp white stevia powder

1 cup raw cacao powder
2 tbsp carob powder

1/2 tsp baking soda

1/2 cup ground flax seeds
1 cup ground shredded coconut
1/4 cup ground chia seeds
1/2 cup finely ground sunflower seeds
1/2 cup finely ground hemp hearts

1/2 cup coconut flour


directions:

1. combine the hot water with the dates, add the coconut oil and set aside for 10 minutes
2. add the egg replacer mixed with water and puree with a hand blender
3. add the apple cider vinegar, sea salt, vanilla, cinnamon, pepper, coconut sugar, and stevia, and puree
4. add the raw cacao and the carob, and blend
5. mix in the baking soda
6. add the ground flax seeds, ground shredded coconut and ground chia seeds, and mix in by hand.
7. add the coconut flour, and mix well
8. place the dough on a piece of parchment paper, wrap, and put in an airtight container in the fridge for a few hours
9. preheat the oven to 345 once dough is chilled
10. roll out the dough in small portions between 2 sheets of parchment paper
11. cut with your favourite cookie cutters
12. bake at 345 for 14 minutes +-
13. cool on a wire rack and store in an airtight container