Omega Cookies

Omega Cookies

By: Rose Marie Jarry, Master Chef at Kronobar


  • 1 ½ cups millet flour (or another gluten free flour)
  • ¾ cup ground flax seeds
  • ¼ cup hemp seeds
  • ¼ cup chia seeds
  • 2 TBS tahini paste
  • ¼ cup avocado oil (or coconut oil)
  • 1 cup dried, unsweetened cranberries
  • 1 cup coconut palm sugar
  • ¼ cup tapioca syrup (honey/rice syrup/coconut nectar can be used)
  • 1 TBS baking powder
  • 1 TBS real vanilla extract
  • 1 pinch of Himalayan pink salt


  1. Preheat the oven to 400F.
  2. Place the sugar, syrup, oil and tahini paste into a mixing bowl and mix well for 1 minute.
  3. Incorporate all the dry ingredients (including the dry fruits) into mixture. Mix until you get a firm and homogenized consistency. (Should take about 1-2 minutes. If your mix seems too dry, you can add a few drops of water to make it a bit more moist.)
  4. Shape and lay 16 flat cookies on a greased cookie sheet and place into the oven for about 15-18 minutes.
  5. Keep in the refrigerator for a longer shelf life.