Almond Seed Chocolate Cookies
Almond Seed Chocolate Cookies
Ingredients
- 1/2 cup raw sliced almonds
- 1/2 cup raw pumpkin seeds, or sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1/4 cup honey, or maple syrup
- 1 large egg, flax egg also works
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 150 grams keto dark chocolate, 70% or higher
Instructions
- 1
Preheat your oven to 325 F (160 C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325
- 2
In a large bowl, combine the raw sliced almonds, raw pumpkin seeds (or sunflower seeds), unsweetened coconut flakes, honey (or maple syrup), large egg, vanilla extract, and sea salt.
⏱️ 2 min
- 3
Mix all the ingredients thoroughly with a spatula until well combined and sticky.
⏱️ 2 min
- 4
Scoop portions of the mixture onto the parchment paper-lined baking sheet, forming 12 round cookies. Ensure they are evenly spaced.
⏱️ 3 min
- 5
Bake the cookies in the preheated oven for 12-15 minutes, or until they are golden around the edges.
⏱️ 15 min•🌡️ 325
- 6
While the cookies are baking or cooling, chop the 150 grams of keto dark chocolate.
⏱️ 3 min
- 7
Melt the chopped chocolate using a double boiler method (place the chocolate in a glass bowl over a pot of simmering water, ensuring the bowl does not touch the water). Stir until smooth.
⏱️ 5 min
- 8
Once the cookies have cooled slightly, drizzle the melted chocolate over them. The chocolate is optional.
⏱️ 2 min
- 9
Allow the chocolate to set completely before serving. This can be done at room temperature or by refrigerating for a quicker set.
Kitchen Tools
Nutrition Facts (per serving)
Almond Seed Chocolate Cookies
- 1/2 cup raw sliced almonds
- 1/2 cup raw pumpkin seeds, or sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1/4 cup honey, or maple syrup
- 1 large egg, flax egg also works
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 150 grams keto dark chocolate, 70% or higher
Instructions
- 1
Preheat your oven to 325 F (160 C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 325 - 2
In a large bowl, combine the raw sliced almonds, raw pumpkin seeds (or sunflower seeds), unsweetened coconut flakes, honey (or maple syrup), large egg, vanilla extract, and sea salt.
⏱️ 2 min - 3
Mix all the ingredients thoroughly with a spatula until well combined and sticky.
⏱️ 2 min - 4
Scoop portions of the mixture onto the parchment paper-lined baking sheet, forming 12 round cookies. Ensure they are evenly spaced.
⏱️ 3 min - 5
Bake the cookies in the preheated oven for 12-15 minutes, or until they are golden around the edges.
⏱️ 15 min•🌡️ 325 - 6
While the cookies are baking or cooling, chop the 150 grams of keto dark chocolate.
⏱️ 3 min - 7
Melt the chopped chocolate using a double boiler method (place the chocolate in a glass bowl over a pot of simmering water, ensuring the bowl does not touch the water). Stir until smooth.
⏱️ 5 min - 8
Once the cookies have cooled slightly, drizzle the melted chocolate over them. The chocolate is optional.
⏱️ 2 min - 9
Allow the chocolate to set completely before serving. This can be done at room temperature or by refrigerating for a quicker set.