Preheat oven 325F. In a large bowl, combine the almonds, walnuts and seeds and stir together.

In a separate small bowl, whisk together the egg whites and add the coconut sugar. Pour the egg white mixture into the seed/ nut mixture and use your hands to combine well.

Line 2-3 baking sheets with silicone mat or parchment paper. Using a tbsp or scooper, scoop heaping tbsp onto the baking trays, leaving 1 inch between each scoop. Flatten with your fingertips.

Place into the oven and bake for about 20-30 minutes, making sure the cookies get golden but don’t burn.