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While the cookies are baking, melt 120 g of sugar-free chocolate using a bain-marie (double boiler). Once the chocolate is smooth and fully melted, remove it from the heat.
After the cookies have baked and cooled slightly, dip half of each cookie into the melted chocolate. The contrast between the crunchy, nutty cookie and the smooth, rich chocolate creates a delicious balance of textures and flavors.
6. Set and Serve
Place the chocolate-dipped cookies on a sheet of parchment paper and let them rest in the fridge for about 15 minutes. This allows the chocolate to set, giving the cookies a glossy, professional finish.
Once the chocolate has hardened, your Chocolate Dipped Nut and Seed Cookies are ready to be enjoyed. These cookies make for a perfect breakfast treat or a healthy snack any time of the day.
Nutritional Information (per cookie)
Calories: 180 kcal
Carbohydrates: 15 g
Protein: 4 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 10 mg
Fiber: 3 g
Sugars: 7 g
Yield: 12-15 cookies
These Chocolate Dipped Nut and Seed Cookies are not only delicious but also packed with nutrients, making them a guilt-free indulgence. Enjoy them with a cup of coffee or tea, or pack them for a nutritious snack on the go!
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