Birdseed Cookie Dough Larabars

Happy Valentine's Day! If you think that you don't have a special someone in your life, I'm sorry to inform you that you're wrong. You have yourself. *smile* If you're a single gal (or guy) this Valentine's Day, take it upon yourself to...

Watch a bunch of Parks and Rec episodes (especially if you haven't seen it...so funny). Enjoy your favorite movie, eat your favorite food, cuddle with your favorite non-human friend, buy yourself a little treat...or just maybe make yourself some of these delicious homemade Larabars? Pretty soon V-Day will be your favorite holiday too.

Anywho, onto these bars. Remember the Birdseed Cookies I made a few weeks back? Well, I made cookie dough "Larabars"...but Birdseedized! What's more awesome than that?

I don't know why I seem to suddenly have an aversion to making actual, proper dinners. Poor Todd. Or maybe not? Excitedly, I had him taste these bars thinking he might not like them (I thought perhaps there was too much nutmeg) and his face lit up with, to my shock, sheer joy. "These are really good!" I was thrilled! 

These homemade date and cashew cookie dough larabars are studded with millet, sesame and sunflower seeds. Sweet, crunchy, chewy and sure to give you a boost of energy!

Birdseed Cookie Dough Larabars

Makes 8 bars

• 1 cup raw cashews
• 1/4 cup sunflower seeds
• 13 dates (about 1 cup tightly packed), pitted
• 1/2 -1 Tbsp. water
• 1 tsp. agave nectar
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• small grating of fresh nutmeg
• scant 1/4 cup vegan chocolate chips
• 2 Tbsp. millet, dry
• 2 Tbsp sesame seeds

In a food processor, pulse the cashews and sunflower seeds until they are large granules (medium chopped).

Add in all the remaining ingredients except for the chocolate chips, millet and sesame seeds. Pulse until well combined. 

Transfer to a medium bowl and stir in the last three ingredients. 

Press firmly into a 9x9 inch baking dish and freeze for about 15 minutes. 

Slice into eight bars. Wrap in plastic wrap if you like and store in freezer. The bars tend to break apart if not frozen. 

Swaying to,

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Birdseed Cookies

There's a cute little coffee shop in my hometown and they make some amaze-tastic seed cookies. This recipe is based off their crazy good cookies. If you're all like, "Ugh, why would I want a bunch of seeds and millet in my cookies?" I will tell you that you know nothing, Jon Snow Dear Reader. People are straight up obsessed with these little guys. No joke.

These cookies kind of remind me of no-bakes. Chock-full of seeds, millet, oats, peanut butter, coconut, and chocolate chips, you won't want to toss these to the birds. Trust me. Every time I make them, I'm hounded on when I'm going to post the recipe on Produce On Parade. Well...here you go! 

Birdseed Cookies

Makes 50 cookies

--Notes-- This recipe makes a lot of cookies, so feel free to halve it if you're so inclined. Also, I know these measurements are obnoxious...just go with me.

• Wet:
• 1 Tbsp. ground flax seed
• 2 Tbsp. water
• 1 cup brown sugar
• 1/2 cup + 2 Tbsp. agave nectar (or maple syrup if you're super rich)
• 1/2 cup + 2 Tbsp. olive oil (or coconut oil if you have a trust fund)
• 1/2 heaping cup creamy peanut butter (no palm oil please!)
• 1 Tbsp. sesame oil
• 1/2 tsp. vanilla extract
• Dry:
• 3 1/2 cup old-fashioned oats, dry
• 1 3/4 cup all-purpose flour
• 1 3/4 cup unsweetened shredded coconut flakes
• 1 cup hulled sunflower seeds
• 1/2 cup millet, dry
• 1/4 cup sesame seeds
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon (optional)
• 1 cup vegan chocolate chips
• End:
• 3 Tbsp. fresh water

Start by mixing together the ground flax seed and water in a small bowl. Set aside.

In a large mixer bowl, combine the wet ingredients. Add in the combined flax and water. 

In a separate large bowl, combine the dry ingredients

Slowly add the dry ingredients to the wet ingredients while mixing on low, until just combined. 

Add in the fresh water and mix until well combined. The dough should hold together well and not be wet. It might even be a tad crumbly, and that's okay. 

Preheat oven to 350 F. Form into half balls and place on a baking sheet lined with parchment paper. I use a tablespoon to do this but a little ice cream scoop with a release arm would be perfect, alas, I do not have one. The dough can be a bit sticky. The cookies will not spread at all when baked. 

Bake for about 10 minutes, or until they start to turn golden brown around the edges. Remove from oven and allow to rest on the pan for a minute or two before transferring to a cooling rack.

Try not to let any animals, birds or otherwise snatch them up! Store in an airtight container. 

I'm so great, I even calculated the nutritional information for you! Normally, I do not do this, but I was so curious I just couldn't help myself. Don't worry, the only not-s-good calories come from the brown sugar, agave nectar, and chocolate chips. Just, don't go eating five at once. 

I love this song. The musician, Zach Sobiech, recorded it as a way to express his battle with cancer (osteosarcoma), in which he only had one more year to live. He died at age 18 in May 2013. 

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