Chocolate-Dipped Seed Cookies – a delicious recipe with egg whites, sugar, flour, vanilla, sesame seeds, flax seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 340u00b0 F. Prepare a baking sheet with a non-stick silicone mat or well-greased parchment paper. These guys stick!!! Take the precaution.
2
In a stand mixer fitted with a whisk attachment or whisking vigorously by hand, whisk egg whites and sugar together well, until frothy. Add flour and vanilla and whisk until shiny and smooth.
3
Fold in ALL OF THE SEEDS AND SEED FRIENDS (sesame, flax, almonds, and pepitas)!!!
4
Drop scant tablespoonfuls of the batter onto the prepared sheet with a good distance of separation. Using the back of the spoon, spread each scoop of batter into a very thin round layer.
5
Bake for 9 to 11 minutes, or until golden and browning on the edges. Allow to cool slightly, then transfer to a wire rack to cool completely. Cookies will continue to crisp while cooling.
6
Melt chocolate chips until smooth (in a double broiler, in the microwave, have your sister do it because she has the magic touch, etc.). Dip cookies half in chocolate, then allow to cool and harden.
564
kcal
Calories
30
g
Fat
63
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 egg whites, 1/2 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, and more.
Yes, Chocolate-Dipped Seed Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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