Yield: Yields about forty-four 3-inch cookies.
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Love these. I substituted coconut oil for the butter. Held their shape well. And substituted sunflower seeds for the walnuts (not a walnut fan). They turned out wonderful.
I added 1 cup of white chocolate chips, 1/2 cup unsweetened shredded coconut, 1/4 cup of hulled hemp seeds, omitted the walnuts, and cooked an extra 5 minutes. These are sooo delicious, they did flatten a little but I like that for texture. Makes a lot of cookies! Added to my quarantine weight gain:)
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