Ancient Egyptian bakers used sesame seeds as currency before discovering they create cookies that stay fresh for months.
Seed Cookies
Indulge in these scrumptious seed cookies that are as simple as they are satisfying! With a delightful blend of crunchy seeds, a splash of water, and a pinch of salt, these flourless treats pack a powerful punch of flavor. Perfect for a quick snack or a guilt-free dessert, you'll love how easy it is to whip up a batch of these wholesome goodies!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 cup of hot water (240 ml)
🫙Pantry Staples(1)
- Olive oil for greasing
🧂Spices & Seasonings(1)
- Salt flakes to taste
📦Other(2)
- 1 cup of flaxseed (240 ml)
- 1 1/2 cups of mixed seeds (pumpkin, sunflower, sesame, hemp...) (360 ml)
👨🍳 Instructions
- 1
Combine 1 cup of flaxseed with 1 cup of hot water and mix. Let it rest until it reaches a consistency similar to egg white.
- 2
Add salt and 1 1/2 cups of mixed seeds of your choice, such as pumpkin, sunflower, and sesame. Mix well.
- 3
Grease a baking sheet with olive oil and line it with parchment paper. Spread the mixture thinly to form cookie shapes.
- 4
Brush a little olive oil on top and sprinkle with salt flakes.
- 5
Bake in the oven at 300°F for about 30-40 minutes or until toasted.
💡 Pro Tips
- ✓Grind 20-30% of your mixed seeds into powder before adding to create better binding and prevent cookies from cracking during baking.technique20-30% ground seeds
- ✓Heat water to exactly 180°F before mixing with flaxseed to activate maximum mucilage production without denaturing the binding proteins.ingredient180°F water temperature
- ✓Roll the mixture to exactly 1/8-inch thickness using guides because thinner cookies burn before dehydrating and thicker ones remain chewy in the center.technique1/8-inch thickness
- ✓Test doneness by lifting a corner - properly baked seed cookies will lift cleanly without bending and sound hollow when tapped.timing30-40 minutes
- ✓Cool completely on the baking sheet for 10-15 minutes before removing because the cookies continue firming as residual moisture evaporates.timing10-15 minutes cooling
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Ancient Egyptian bakers used sesame seeds as currency before discovering they create cookies that stay fresh for months.
Seed Cookies
Indulge in these scrumptious seed cookies that are as simple as they are satisfying! With a delightful blend of crunchy seeds, a splash of water, and a pinch of salt, these flourless treats pack a powerful punch of flavor. Perfect for a quick snack or a guilt-free dessert, you'll love how easy it is to whip up a batch of these wholesome goodies!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 cup of hot water (240 ml)
🫙Pantry Staples(1)
- Olive oil for greasing
🧂Spices & Seasonings(1)
- Salt flakes to taste
📦Other(2)
- 1 cup of flaxseed (240 ml)
- 1 1/2 cups of mixed seeds (pumpkin, sunflower, sesame, hemp...) (360 ml)
👨🍳 Instructions
- 1
Combine 1 cup of flaxseed with 1 cup of hot water and mix. Let it rest until it reaches a consistency similar to egg white.
- 2
Add salt and 1 1/2 cups of mixed seeds of your choice, such as pumpkin, sunflower, and sesame. Mix well.
- 3
Grease a baking sheet with olive oil and line it with parchment paper. Spread the mixture thinly to form cookie shapes.
- 4
Brush a little olive oil on top and sprinkle with salt flakes.
- 5
Bake in the oven at 300°F for about 30-40 minutes or until toasted.
💡 Pro Tips
- ✓Grind 20-30% of your mixed seeds into powder before adding to create better binding and prevent cookies from cracking during baking.technique20-30% ground seeds
- ✓Heat water to exactly 180°F before mixing with flaxseed to activate maximum mucilage production without denaturing the binding proteins.ingredient180°F water temperature
- ✓Roll the mixture to exactly 1/8-inch thickness using guides because thinner cookies burn before dehydrating and thicker ones remain chewy in the center.technique1/8-inch thickness
- ✓Test doneness by lifting a corner - properly baked seed cookies will lift cleanly without bending and sound hollow when tapped.timing30-40 minutes
- ✓Cool completely on the baking sheet for 10-15 minutes before removing because the cookies continue firming as residual moisture evaporates.timing10-15 minutes cooling