Chocolate-Dipped Seed Cookies

By • April 16, 2015 2 Comments

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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


Makes about 2 dozen

  • 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.

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