Crunchy Nuts and Seeds Chocolate Cookies (no flour, no oil, no refined sugar)
These Crunchy Nuts and Seeds Chocolate Cookies are made with just 7 wholesome ingredients, no oil or flour, and in 1 bowl. They’re gluten-free, grain-free, Paleo, and Keto friendly. Perfect for a delicious healthy snack that’s quick and easy to make.
If you are searching for a cookie recipe that will not spike your sugar level, then this recipe is for you.
Recipe inspiration came from: https://nutriholist.com/crunchy-almond-seed-chocolate-cookies/
Alright, let’s get real here – not everyone’s got the time or patience for those fancy baking projects, especially when life’s crazier than ever. That’s why I’m all about those quick and easy 1-bowl recipes. These Crunchy Almond Nuts and Seeds Chocolate Cookies – my kind of cookies, and let me tell you, they’re a game changer.
Made with just 7 simple ingredients within 15 minutes from start to finish. These cookies are all about that perfect combo of crunch, good-for-you stuff, and that gotta-have-it chocolate charm. And the best part? You throw everything into one bowl – no drama, no mess. So, grab your mixing bowl, and let’s whip up some cookie magic together. Your taste buds will be singing your praises, I promise!
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INGREDIENTS IN CRUNCHY ALMOND Nuts and SEEDS CHOCOLATE COOKIES
- Sliced Almonds: Raw sliced almonds add a delightful crunch and nutty flavor to our cookies. Feel free to substitute with raw chopped almonds, pecans, walnuts, or hazelnuts for a different twist, or replace them with more pumpkin seeds to make them nut-free. It’s best to use raw nuts and seeds since they will get roasted while baking in the oven.
- Pumpkin Seeds: Raw pumpkin seeds bring a unique texture and are packed with nutrients like zinc, magnesium, and healthy fats. Sunflower seeds can be a great alternative if pumpkin seeds aren’t your thing.
- Erythritol: I prefer using erythritol in this recipe to give cookies sweetness without carbs. It also makes cookies Paleo and Keto friendly. If you monitor your blood sugar then this recipe is for you.
- Large egg: The egg is important for binding the ingredients together. I watch my cholesterol and use only egg whites. If you can’t have eggs, a flax egg is the next best thing. Start by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it sit for 10 minutes or more until it thickens up into a gel. Remember that when using a flax egg, the cookies might fall apart and lose their shape a bit once you take them out of the oven. That is OK. Use a spoon to push the cookies together to form circles while they’re still hot. As the cookies cool down they will stick together and firm up.
- Freeze-Dried Raspberry: Freeze-dried raspberry balances the sweetness and gives a distinct raspberry flavor, but that is OPTIONAL.
- Dark Chocolate: Dark chocolate provides a rich, deep flavor and antioxidants. You can either use sugar-free dark chocolate chips or 2 squares of Lindt 90% or more dark chocolate as I did.
HOW TO STORE CRUNCHY ALMOND NUTS AND SEEDS CHOCOLATE COOKIES
Storing your Crunchy Almond Nuts and Seeds Chocolate Cookies properly ensures they stay delicious and fresh. Here’s how to do it:
- Room Temperature Storage: Once completely cooled, store the cookies in an airtight container at room temperature. They’ll stay fresh for up to a week.
- Refrigerator Storage: If you prefer them a bit firmer or want to keep them fresh longer, place the cookies in an airtight container and store them in the fridge. They can last for up to 2 weeks this way.
- Tips for Best Texture: If your cookies have been refrigerated or frozen, letting them sit at room temperature for a little while before serving can help bring back their ideal texture.
By following these storage tips, you can enjoy your homemade cookies whenever the craving hits!
MORE EASY COOKIE RECIPES
- Low Carb Pumpkin Spice Cookies – KETO
- Shortbread Low-carb Cookies: comparing the two best recipes | Keto
How To Make Low-Carb Nuts and Seeds Chocolate Cookies
This section shows how to make Nuts and Seeds Chocolate Cookies, with a step-by-step video and details about the technique, to help you visualize it.
Crunchy Nuts and Seeds Chocolate Cookies (no flour, no oil, no refined sugar)
Perfect for a delicious healthy snack that’s quick and easy to make.
10
servings10
minutes15
minutes89
kcalKeep the screen of your device on
Ingredients
1/2 cup raw sliced almonds (or unsweetened coconut flakes)
1/2 cup raw pumpkin seeds (or sunflower seeds)
2 tablespoons poppy seeds (or chia seeds, or/and flax seeds)
1 large egg white
1 tablespoon erythritol
1/2 tablespoon freeze-dried raspberry powder (optional)
2 squares Lindt 90% dark chocolate (melted) (optional)
Directions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the sliced almonds, pumpkin seeds, erythritol, egg white, and freeze-dried raspberry. Stir very well until everything is thoroughly combined.
- Using a spoon or cookie scoop, place small portions of the mixture onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon or your fingers, ensuring the mixture is tightly pressed together – roughly 1/2 inch in thickness.
- Put the baking sheet in the oven and bake for 12-15 minutes, or until the cookies are golden around the edges. If using a flax egg, the cookies might fall apart a bit once you take them out of the oven. If that’s the case, don’t worry! Just push them back together with a spoon to form circles while they’re hot. They will stick together and firm up as they cool down.
- Allow the cookies to cool on the baking sheet for at least 15 minutes. This is crucial as they are very soft when hot and will firm up as they cool.
- After cooling, gently remove the cookies from the parchment paper using a flat knife or straight spatula. If they’re sticking, chilling them in the fridge for about 30 minutes can help.
- Chop the dark chocolate into small pieces and melt it in a microwave. Drizzle chocolate over the cookies with a spoon.
- Allow the chocolate to firm up by placing the cookies in the fridge for 5 minutes or leaving them out at room temperature for about 30 minutes. Enjoy!
Recipe Video
Notes
- NOTE: Nutritional information is provided as a courtesy only. This information comes from the online calculator cronometer.com. Although modernfifty.tv attempts to provide accurate nutritional information, these figures are only estimates.
- SUBSCRIBE TO MY YouTube channel for more low-carb recipes.
Nutrition Facts
- Total number of serves: 10
- Calories: 89kcal
- Fat: 7.5g
- Saturated Fat: 1.3g
- Sodium: 7.6mg
- Carbohydrates: 3.3g
- Protein: 4g
Bone Appetite
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Let me know if you make it and put any twists on it. 😁