Chocolate Dipped Nut and Seed Cookies

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Chocolate Dipped Nut and Seed Cookies

 

Swedish Almond Cake (Toscakaka)

Ingredients

Main Ingredients
  • 1 cup mixed nuts (e.g., almonds, walnuts, pecans) Use any combination of nuts you prefer.
  • 1 cup mixed seeds (e.g., sunflower seeds, pumpkin seeds) Use your favorite seeds.
  • 1/2 cup oats Regular or gluten-free oats can be used.
  • 1/2 cup almond or peanut butter Any nut or seed butter can be used.
  • 1/4 cup honey or maple syrup Maple syrup for a vegan option.
  • 1/2 teaspoon vanilla extract Adds flavor.
  • 1 cup dark chocolate chips Use dairy-free for a vegan option.

Method

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the mixed nuts, mixed seeds, oats, almond or peanut butter, honey or maple syrup, and vanilla extract. Mix well until all ingredients are combined.
  3. Scoop tablespoon-sized portions of the mixture onto a baking sheet lined with parchment paper, flattening them slightly.
Baking
  1. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet.
Dipping
  1. Once cooled, melt the dark chocolate chips in a microwave or double boiler.
  2. Dip half of each cookie into the melted chocolate and place them back on the parchment paper to set.
  3. Let the chocolate harden before serving.

Notes

Keep the cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage. Mix in dried fruit or coconut flakes for different flavor variations.

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