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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.)
- 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.
- 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.
- Fold in ALL OF THE SEEDS AND SEED FRIENDS (sesame, flax, almonds, and pepitas)!!!
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
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