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Chocolate Dipped Nut and Seed Cookies

These cookies combine wholesome ingredients like nuts, oats, and dried fruits, making them a delicious and nutritious treat, enhanced with a decadent dark chocolate dip.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 100 g walnuts, chopped Chopped walnuts provide crunch and flavor.
  • 60 g toasted hazelnuts, chopped Toasted hazelnuts enhance the nutty flavor.
  • 25 g dried cranberries, chopped
  • 25 g raisins, chopped
  • 30 g cashews, chopped
  • 200 g rolled oats Forms the base of the cookies.
  • 100 g almond butter Can substitute with peanut or cashew butter.
  • 60 g honey or maple syrup Choose based on preference for sweetness.
  • 1 teaspoon vanilla extract Adds flavor to the cookies.
  • 1/2 teaspoon baking powder Helps cookies rise.
  • a pinch salt Enhances overall flavor.
  • 200 g dark chocolate (for dipping) Use for a rich chocolate coating.
  • Optional: sprinkles or crushed nuts for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the chopped walnuts, hazelnuts, cranberries, raisins, cashews, oats, almond butter, honey or maple syrup, vanilla extract, baking powder, and salt. Mix thoroughly until the mixture is sticky.
Shaping and Baking
  1. Scoop tablespoon-sized amounts of the mixture onto the prepared baking sheet, shaping them into balls and flattening the tops gently.
  2. Bake in the preheated oven for 12-15 minutes until they are golden brown and fragrant.
  3. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Chocolate Dipping
  1. While they cool, melt the dark chocolate using a double boiler or in the microwave in 30-second intervals, stirring until smooth.
  2. Dip half of each cooled cookie into the melted chocolate, allowing the excess to drip off before placing them back on the baking sheet.
  3. If you like, sprinkle crushed nuts or sprinkles on top of the chocolate before it sets. Allow the chocolate to firm up completely before serving.

Notes

Store the cookies in an airtight container at room temperature for up to a week. They can be kept in the refrigerator for longer freshness. Reheating isn’t necessary, but if you prefer them warm, pop them in the microwave for a few seconds to soften the chocolate slightly.