These crunchy cookies are a delightful blend of nuttiness, texture, and just the right touch of sweetness. Packed with almonds, seeds, and coconut, they make a satisfying snack or dessert. Their crisp texture pairs perfectly with a warm mug of coffee or tea. Plus, they’re naturally rich in protein and healthy fats.
Crunchy Almond Seed Chocolate Cookies
Ingredients
Equipment
Method
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Add almonds, pumpkin seeds, chia seeds, unsweetened coconut flakes, honey or maple syrup, egg, vanilla extract, and sea salt to a large mixing bowl. Stir very well until thoroughly combined.
- Scoop out small (~1 tablespoon) portions of the mixture using a cookie scoop or a spoon and place on the lined baking sheet. Flatten the cookies using the back of a spoon or your fingers.
- Bake the cookies for 12-15 minutes, until golden around the edges. Cool down completely on the baking sheet for at least 15 minutes.
- Chop dark chocolate into small pieces, place in a shallow bowl, and melt in 30-second intervals in the microwave.
- Dip the back of the cookies in melted dark chocolate or drizzle dark chocolate over top of the cookies and place on a flat surface lined with parchment paper with the chocolate side up. Sprinkle with flaky sea salt, optionally.
- Chill the cookies in the fridge for 5 minutes or leave them out at room temperature for about 30 minutes for the chocolate to firm up.
Notes
Recipe adapted from Nutriholist
- Shopping/Cooking Tip: Chill the cookies after baking to expedite cooling and make them easier to remove from the parchment paper.
- Budget Swap: Replace almonds with sunflower seeds or peanuts.
- Allergy/Intolerance Swap: Swap almonds for additional pumpkin seeds for a nut-free alternative.
- Storage Recommendations: Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.