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
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Ingredients
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2
egg whites
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1/2 cup
sugar
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1/4 cup
flour
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1/2 teaspoon
vanilla extract
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2 tablespoons
(heaping! big scoops) sesame seeds
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2 tablespoons
flax seeds (ditto re: scoops)
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2 tablespoons
tablespoons pepitas (you get the scoops memo)
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1/4 cup
thinly sliced almonds
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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.)
Directions
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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.
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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.
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Fold in ALL OF THE SEEDS AND SEED FRIENDS (sesame, flax, almonds, and pepitas)!!!
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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.
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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.
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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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