Crunchy Seed Cookies

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wulkan
Издатель
Recipe:

1/2 cup raw sliced almonds
1/2 cup raw pumpkin seeds
1/2 cup unsweetened coconut flakes
1/4 cup honey
1 large egg
1 tsp vanilla extract
Pinch of sea salt
150g dark chocolate (70%)

1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a big bowl, mix sliced almonds, pumpkin seeds, coconut flakes, honey, egg, vanilla extract, and sea salt.
3. Scoop portions onto the baking sheet, flatten with a spoon, and bake for 12-15 minutes until golden.
4. Let cool for 15 minutes to firm up.
5. Chill cookies in the fridge for 30 minutes then remove them from the parchment paper.
6. Chop dark chocolate, melt, and dip cookies in chocolate.
7. Place chocolate-side up on parchment paper and sprinkle with sea salt.
8. Chill for 5 minutes or let sit for 30 minutes to firm up.
Категория
веганские блюда
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