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These cookies are so easy and beautful to make. They don't have any wheat flour in them which is great for people that can't or don't want to eat it. Instead of the wheatgerm ( I added it because it's high in Vitamin E) you can use oat flour and process it the same. They are really crunchy (I like that) but if you want them to be a bit softer then use 1/3 cup of oil or maybe try adding an extra egg white. I also like to process the dry ingredients until they are very fine and that gives the cookies a finer texture.
Units: US | Metric
Serving Size: 1 (25 g)
Servings Per Recipe: 15
The following items or measurements are not included:
linseed sunflower seeds and almond mix