Crunchy Seed Cookies
Crunchy Seed Cookies
Ingredients
- 1/2 cup raw sliced almonds
- 1/2 cup raw pumpkin seeds
- 1/2 cup unsweetened coconut flakes
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch sea salt
- 150 g dark chocolate, (80% cacao recommended)
Instructions
- 1
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325
- 2
In a large bowl, combine the sliced almonds, pumpkin seeds, coconut flakes, honey, egg, vanilla extract, and a pinch of sea salt. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 3
Scoop portions of the mixture onto the prepared baking sheet, leaving some space between each. Flatten each portion with the back of a spoon to form cookie shapes.
⏱️ 5 min
- 4
Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
⏱️ 15 min•🌡️ 325
- 5
Remove the baking sheet from the oven and allow the cookies to cool completely. Once cooled, transfer the baking sheet with the cookies to the fridge and chill for 30 minutes. This step is crucial for easy removal from the parchment paper.
⏱️ 30 min
- 6
After chilling, gently slide a knife or spatula underneath each cookie to remove them from the parchment paper.
⏱️ 2 min
- 7
Chop the 150g of dark chocolate into small pieces. Melt the chopped chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
⏱️ 5 min
- 8
Dip one half of each cookie into the melted chocolate. Place the chocolate-dipped cookies, chocolate-side up, back onto a clean piece of parchment paper.
⏱️ 3 min
- 9
Sprinkle a pinch of sea salt over the melted chocolate on each cookie.
⏱️ 1 min
- 10
Chill the cookies in the fridge for 5 minutes to set the chocolate, or let them sit at room temperature for 30 minutes to firm up.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Seed Cookies
- 1/2 cup raw sliced almonds
- 1/2 cup raw pumpkin seeds
- 1/2 cup unsweetened coconut flakes
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch sea salt
- 150 g dark chocolate, (80% cacao recommended)
Instructions
- 1
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325 - 2
In a large bowl, combine the sliced almonds, pumpkin seeds, coconut flakes, honey, egg, vanilla extract, and a pinch of sea salt. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 3
Scoop portions of the mixture onto the prepared baking sheet, leaving some space between each. Flatten each portion with the back of a spoon to form cookie shapes.
⏱️ 5 min - 4
Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
⏱️ 15 min•🌡️ 325 - 5
Remove the baking sheet from the oven and allow the cookies to cool completely. Once cooled, transfer the baking sheet with the cookies to the fridge and chill for 30 minutes. This step is crucial for easy removal from the parchment paper.
⏱️ 30 min - 6
After chilling, gently slide a knife or spatula underneath each cookie to remove them from the parchment paper.
⏱️ 2 min - 7
Chop the 150g of dark chocolate into small pieces. Melt the chopped chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
⏱️ 5 min - 8
Dip one half of each cookie into the melted chocolate. Place the chocolate-dipped cookies, chocolate-side up, back onto a clean piece of parchment paper.
⏱️ 3 min - 9
Sprinkle a pinch of sea salt over the melted chocolate on each cookie.
⏱️ 1 min - 10
Chill the cookies in the fridge for 5 minutes to set the chocolate, or let them sit at room temperature for 30 minutes to firm up.
⏱️ 5 min