Chocolate-Dipped Seed Cookies

April 16, 2015
6 Ratings
Photo by James Ransom
  • Makes about 2 dozen
Author Notes

I can make no claims about how much actual birds like these things, but if they were hanging from a tree, I would certainly fly over. —Kendra Vaculin

What You'll Need
  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (heaping! big scoops) sesame seeds
  • 2 tablespoons flax seeds (ditto re: scoops)
  • 2 tablespoons tablespoons pepitas (you get the scoops memo)
  • 1/4 cup thinly sliced almonds
  • 1 cup chocolate chips (I used milk chocolate, which I wouldn’t usually, but these dudes are savory—in a great way—so I wanted the sweetest chocolate option. Pick your personal chip-shaped poison.)
  1. Preheat the oven to 340° 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.

See what other Food52ers are saying.

  • FrugalCat
  • JazzzyJ10
  • Tamar
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

3 Reviews

FrugalCat December 23, 2017
I also added chia seeds.
Tamar April 19, 2016
This looks like an interesting recipe, but many Jews do not eat seeds during Passover, as they are considered kitniyot.
JazzzyJ10 April 29, 2015
If I make these again, I would decrease the sugar, and add more nuts/seeds. I topped the cookies with a few semi-sweet chocolate chips, then popped them back in the oven (turned off) to let the residual heat melt them. Took them out after a minute or two, and just spread the chocolate over the middle - not as pretty, but less bowls to clean:)