These Crunchy Almond Seed 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 could be made vegan. Perfect for a delicious healthy snack that’s quick and easy to make.
The holidays are just around the corner and my social media feed is jammed with cookies in every shape and flavor! But let’s be honest, not all of us have the time or patience for complicated baking projects, especially during the busiest time of the year! That’s why I’m all about quick and easy 1-bowl recipes that are pretty much effortless. So, in the spirit of keeping things simple and delicious, I created these healthier Crunchy Almond Seed Chocolate Cookies. Made with just 7 wholesome ingredients, these cookies are a game changer. They’re the perfect blend of crunchy goodness, wholesome nutrition, and that irresistible chocolatey charm, all coming together in one bowl – no fuss, no muss. So, grab your mixing bowl, and let’s make some cookie magic happen – trust me, your taste buds will thank you!
Ingredients in Crunchy Almond Seed 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.
- Unsweetened Coconut Flakes: Coconut flakes give a subtle sweetness and chewy texture. If you’re not a coconut fan, try using rolled oats or more nuts and/or seeds of choice. I like to use unsweetened coconut flakes with just 1 ingredient to avoid unnecessary additives, preservatives, and refined sugar.
- Honey (or Maple Syrup): I prefer using honey in this recipe since it’s thicker and is better at holding the cookies together. However, I’ve also tested this recipe with maple syrup and it does work for those seeking a vegan option.
- Large egg: The egg is important for binding the ingredients together. 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.
- Vanilla Extract: Vanilla enhances the overall flavor of the cookies. It’s a classic, but almond extract could also be interesting for an extra nutty flavor.
- Sea Salt: Sea salt balances the sweetness and brings out the flavors. I also love to sprinkle some coarse sea salt such as Maldon over the chocolate after dipping, but that’s optional.
- Dark Chocolate: Dark chocolate provides a rich, deep flavor and antioxidants. You can either use dark chocolate chips or small chunks of dairy-free 70% or more dark chocolate.
How to Make Crunchy Almond Seed Chocolate Cookies
- Preheat the Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large mixing bowl, combine the sliced almonds, pumpkin seeds, unsweetened coconut flakes, honey, egg, vanilla extract, and sea salt. Stir very well until everything is thoroughly combined.
- Shape the Cookies: 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.
- Bake: Put the baking sheet in the oven and bake for 12-15 minutes, or until the cookies are golden around the edges. If using 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.
- 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.
- Remove from Parchment Paper: 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.
- Melt the Chocolate: Chop the dark chocolate into small pieces and melt it in a microwave or using a double boiler method. For the double boiler method, place the chocolate chunks in a small heat-proof bowl. Put the bowl over a pot of boiling water and cover it with a lid until the chocolate has completely melted.
- Dip in Chocolate: Dip the back of each cookie into the melted chocolate and place them on a parchment paper-lined flat surface with the chocolate side up. Sprinkle with flaky sea salt, if desired.
- Set the Chocolate: 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!
How to Store Crunchy Almond Seed Chocolate Cookies
Storing your Crunchy Almond Seed 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.
- Freezing for Longer Storage: For long-term storage, these cookies freeze well. Place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. Thaw at room temperature or in the fridge when ready to enjoy.
- 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
- Hemp Seed Chocolate Chip Cookies (Gluten-free, Grain-free, Vegan)
- Oatmeal Raisin Cookies (Gluten-free, Vegan)
- No-Bake Orange Chocolate Chip Cookies (Vegan, Gluten-free)
- Tahini Chocolate Chip Lactation Cookies
If you try and enjoy these Crunchy Almond Seed Chocolate Cookies, please leave a comment and rate the recipe. Don’t forget to tag your photo @nutriholist #nutriholist on Instagram or share a picture on our Facebook page. We love seeing your creations!
Crunchy Almond Seed Chocolate Cookies
These Crunchy Almond Seed 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 could be made vegan. Perfect for a delicious healthy snack that’s quick and easy to make.
Servings: 12 cookies
Ingredients
- 1/2 cup raw sliced almonds {See Notes}
- 1/2 cup raw pumpkin seeds (or sunflower seeds)
- 1/2 cup unsweetened coconut flakes {See Notes}
- 1/4 cup honey or maple syrup
- 1 large egg {See Notes}
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 150 grams (5 oz) dark chocolate (I used 70%)
Instructions
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, add the sliced almonds, pumpkin seeds, unsweetened coconut flakes, honey, egg, vanilla extract, and sea salt. Stir very well until thoroughly combined.
- Scoop out small portions of the mixture using a cookie scoop or a spoon and place on the lined baking sheet. Flatten the cookies using the back of a spoon or your fingers, pressing the almonds, pumpkin seeds, and coconut flakes tightly together.
- Bake the cookies in the preheated oven for 12-15 minutes, or until they get golden around the edges. Cool down completely on the baking sheet for at least 15 minutes. This is crucial as the cookies will be very soft when hot and will firm up as they cool.
- These cookies tend to stick to the parchment paper. So once they’ve cooled down, slip a knife or straight spatula underneath the cookies to get them off the parchment paper. I find them easier to remove from the baking sheet if they’ve chilled in the fridge for at least 30 minutes.
- In the meantime, chop dark chocolate into small pieces, place in a shallow bowl, and melt in 30-second intervals in the microwave or using the double boiler method {See Notes}.
- Dip the back of the cookies in melted dark chocolate and place on a flat surface lined with parchment paper with the chocolate side up. Sprinkle with flaky sea salt like Maldon, if desired.
- Chill the cookies in the fridge for 5 minutes or leave them out at room temperature for about 30 minutes (if not too hot) for the chocolate to firm up. Enjoy and store leftovers in an airtight container over the counter for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Notes
- Feel free to substitute the sliced almonds 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.
- If you can't have coconut, you could replace them with more nuts and/or seeds of choice.
- 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.
- To melt the chocolate using the double boiler method, break it into small chunks and place it in a small heat-proof bowl. Put the bowl over a pot of boiling water and cover it with a lid until the chocolate has completely melted.
I love crunch and sweet and bitter all together. My cookies fell apart easily. Perhaps the maple syrup isn’t as viscous as honey. Any advice? I’d love to nail these!.
Glad you enjoyed them! The trick is to push the cookies together with a spoon or your fingers after you take them out of the oven while they’re still warm to form them back into dense cookie shapes. Then let them cool down *completely*. You can either leave them on a cooling rack for a few hours or transfer to the fridge for 30 minutes or more until they’re firm. The natural sugars will stick and bind the ingredients together. I saved the step-by-step process of making the vegan version with flax egg and maple syrup on my story highlights on Instagram. Hope this helps!
These are delicious! And so easy to make. Mine also fell apart though. I tried pushing the cookies together while hot but they remained fragile. Could there be another ingrediente we could add?
So glad you enjoyed them! They do tend to be more on the fragile side when made with maple syrup and flax egg. They shouldn’t fall apart though. I would suggest pressing them together as much as you can both before baking and then after taking them out while still hot and then refrigerating to help them firm up. You could also use wax paper instead or parchment to prevent them from sticking to the paper. Using more viscous sweetener like honey or brown rice syrup (which I don’t really like) certainly helps too.
These were quick to make and delicious to eat. Followed your recipe exactly using honey and large egg.
Used a silicon baking mat and cooled completely – the cookies peeled off easily.
Thanks – will keep this recipe 🙂
So glad you enjoyed them, Karen! Thank you for taking the time to rate and review the recipe 🙂
These cookies are fab. I didn’t even use the chocolate. They don’t really need it. Going to make chia seed egg next time for even more nutritious goodness! Thank you. Will def be checking out more of your recipes. Thanks!
Wonderful, Judy! So glad you enjoyed them! I often leave out the chocolate and agree that they’re still delicious. Thank you for taking the time to come back and leave a review.
OMG these are the absolute best. Love love love them. Followed the recipe, used maple syrup and they held together just fine.
I will be making these again. I may attempt just drizzling the chocolate on top as I have bakers unsweetened chocolate.
Yay so happy to hear that, Mary! Thanks so much for your comment. That’s a wonderful idea!
Sooo sooo good!! Yum
So glad you loved them, Antonina! Thanks for your rating and review.
So dang delicious! This recipe was a hit with the family!
So happy to hear that, Julie! Thanks so much for taking the time to comment and review!
These cookies are the best – make a great gift – and guilt free treat.
Thank you Kathleen! Really appreciate your comment and the rating.
These cookies are really delicious but the problem I had was I couldn’t mix the egg completely into the rest of the ingredients. The last couple of scoops were really “watery” . Was there something I could’ve done differently
Hi Nancy, glad you enjoyed them! It’s best to whisk the eggs separately in a small bowl and then add to the rest of the ingredients so everything gets mixed up evenly. The batter does tend to be on the runnier side because of the eggs and honey/maple syrup and no flour, but that’s ok. Hope this helps!
These were wonderful. Next time I think I’ll make them into bite sized clusters instead of a cookie and just pop one in anytime I need a boost or a bite of sweet.
That’s a great idea, Marla! Thanks for your review and rating 🙂
Cookies were delicious. Might drizzle chocolate next time. I couldn’t find the nutritional information, may I ask you to provide.
Thank you Debbie! Sure, I’ll see if I can add that. You could also use a nutrition tracking app like MyFitnessPal to calculate it.
I made these just as the recipe suggested and they turned out great! No problem coming off parchment. I made some with the added salt, some with chia seeds, and some with melted almond butter in addition to the dark chocolate. Nice variety. Now, if I can just stop eating them! Lol
Love these variations, Judy! I need to try adding almond butter next time! Thanks so much for your comment and rating.
Followed the recipe EXACTLY and they came out fantastic. After out of the oven I did let them cool off and put them in fridge for 20 min (so falling apart was non issue) Made some dipped with chocolate and some drizzled in honey. Thank you for this awesome recipe
Thank you for coming back to review and rate the recipe, Malia! So glad you enjoyed them 🙂
Yummy! I used a mix of an unsalted nuts and seeds (hazelnut, walnut, almond, pumpkin seed, sesame seed, sunflower seed) because I had those already mixed in together in a snack jar.. coated with 82% chocolate. For the second batch, to make the nut cookies lift from the parchment easier, I brushed the parchment with a very, very light coat of olive oil- game changer!
Great recipe!
Hi Kelly, love the mix of nuts and seeds you used. Sounds delicious! So glad you enjoyed them! Thanks so much for coming back to review and rate the recipe.
Yummy! I used a mix of an unsalted nuts and seeds (hazelnut, walnut, almond, pumpkin seed, sesame seed, sunflower seed) because I had those already mixed in together in a snack jar.. coated with 82% chocolate. For the second batch, to make the nut cookies lift from the parchment easier, I brushed the parchment with a very, very light coat of olive oil- game changer!
I made these following the recipe and they were perfect! I used a regular egg and maple syrup and everyone loved them. I’m wondering though, if you have the nutritional information available. Thanks so much!
So glad you all enjoyed them! Thanks for coming back and rating the recipe 🙂 I don’t have it available at the moment but I’ll look into adding that. In the meantime, you can use a nutrition tracking app like MyFitnessPal to get the nutritional info, if you wish.
Here’s the nutritional breakdown using maple syrup, egg, and 100% dark chocolate:
Per Serving (1 cookie):
Calories: ~124
Fat: ~8.4g
Carbohydrates: ~10.25g
Protein: ~2.7g
Fiber: ~2.3g
Sugar: ~4.2g
I’ve been making these once a week for the last 6 weeks! My husband loves them. I found that the cookies were too messy for me to make so I throw the mixture in an 8×8 pan lined with a silicone liner and bake for 16 minutes, add the chocolate and sea salt as directed and then cut into 16 squares after it sets. They are so beautiful and tasty. Thank you!
Aw so happy they’ve become a regular in your home! What a fab idea to turn them into squares! Can’t wait to try that! Thanks so much for sharing and also for your rating.
My most fav cookie ever!! Whats the calorie count?? I triple the recipe and use less honey..and add tons of chia,linseed,sunflower,pumpkin, walnurs,pistachio..U name it…it goes in. As long as you coat all the nuts there’s no problem having everything stay together. I paint the bottoms with chocolate…it’s a healthy Florentine!! I love them
So glad to hear that, Kathleen! Love the combination of nuts and seeds you use. Thanks for your review and rating! Here’s the nutritional breakdown using maple syrup, egg, and 100% dark chocolate:
Per Serving (1 cookie):
Calories: ~124
Fat: ~8.4g
Carbohydrates: ~10.25g
Protein: ~2.7g
Fiber: ~2.3g
Sugar: ~4.2g
What if you can’t use maple syrup or honey. Would egg be enough to bind them?
I suppose it could work, but the taste and texture would be VERY different. I’ve tried them with 2 eggs and stevia and they were very “eggy”. I have a newer version made with unsweetened applesauce, which is what I would recommend if you want them to be sugar-free. Hope this helps!
When I put the cookies on the cookies sheet the egg and honey ran out. Have you experienced this.
I suppose if some of the cookies have more of the liquid base than others that could happen. You could use a small spoon to distribute the liquid evenly amongst all cookies. Hope this helps!
Thank you for this wonderful recipe, which I made yesterday. I used the excess nuts & seeds that were left over from when making granola.
There turned out super tasty, though they had really got stuck to the baking paper. Infact, I left them completly cool down to room temperature and then popped them into the fridge for extra measure! I had to peel the baking paper off the cookies – any tips on how I can get them not to stick so much for next time?
Also, can i pop them in the fridge as it comes out of the oven straight or do I wait until they cool then pop them in.
Thanks again!
Hi Zainab, so glad you enjoyed them! I would suggest letting them cool down at room temperature and then transferring them to the fridge for about 30 minutes. f you still had problem removing them (which I doubt you would), you could spray the parchment paper with a bit of avocado oil next time. 🙂
This looks so good! What a great natural snack to have on hand!
Thanks Suzanne! Yes, I think so too! 😀
Thanks for sharing! Does it keep long?
Thanks, Vanessa! You can store leftovers in an airtight container over the counter for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Just made these with maple syrup and chia instead of an egg. Delicious!! I can’t stop eating them!!
So glad you loved them, Sandy! Thanks for your comment and rating. 🙂
I am very sad because I followed the instructions to the letter, but it was liquid, I was never able to shape it into cookies. The egg and honey mixture was spread on the oven tray…
Hi Michele, sorry to hear that. I’m not sure if I understand correctly what went wrong. You should have 1 and 1/2 cups of nuts and seeds combined. It will be a runnier mix than your usual cookie batter because there is no flour but it won’t be liquid. Don’t worry if it’s runny. Follow the instructions, press them together after baking if needed, and let them cool *completely* and they will firm up beautifully 🙂
I am baking them right now for the third time. This time I am using Agave instead of honey or maple syrup. They are holding together but most of the sweetener is puddling in the pan as they bake. This has happened everytime with all three sweeteners. While they are cooling I scoop up the sweetener and put it on top. Doesn’t look the best but tastes great. any idea what I am doing wrong? I usually triple the recipe. Thanks
Yay glad you’ve been enjoying them, Linda. You can cut back on the liquid sweetener to prevent the puddling. 🙂 Thanks for taking the time to rate and review the recipe!
These came out great and delicious. I too used honey and whole egg and added a good tbs of hemp hearts. Once cooled they held together well, even whilst dipping in the chocolate. A healthier Florentine biscuit, which are a favourite of mine, so I’m super happy to have found these. Thank you 🙏😀
Such a great idea to add hemp hearts. So happy you loved them! Thanks for your rating and review, Virginia!
Really delicious. I’m going to try the flax egg version tomorrow. I’ll be making these on repeat for sure
Wonderful! Thanks for your rating and review, Gayle! Enjoy 🙂
I used honey and a whole egg and they turned out fantastic! Thank you for the recipe. Now I,d like to reduce the amount of honey. To lower the sugar. Maybe add 1/4 cup of nut butter instead?
Very welcome, Vivi! Go glad you loved them! I’ve tried them with half the maple syrup and it worked. No need to add nut butter instead. Although I think it would be a delicious addition and should work fine. Let me know if you try it!
I forgot to rate it. Sorry
Thanks so much for coming back to rate the recipe. It means a lot!
Followed directions exactly using honey and egg. The cookies held together just fine. I wouldn’t really call the results “crunchy”. As they began to cool, the nuts on top were crunchy but the bottoms have stayed slightly sticky and soft. Once they cooled and even with chocolate on the bottom they come actors as soft. They taste pretty good. Next time I would try a slightly oiled cookie sheet instead of parchment. And also a chocolate drizzle. I’ll put them in the fridge and see what happens.
Thanks Jenny! I called them crunchy because they’re mostly made out of nuts and seeds so they provide a lot of crunch compared to regular cookies. But yes they’re meant to be sticky at the bottom because of the honey/maple syrup. Chocolate drizzle is a great idea!
Well, these were delicious before I added the chocolate. I want to make them again without the chocolate – the chocolate just consumes them, and you don’t taste the flavors of everything else. I am such a chocolate lover, but didn’t want chocolate with these. Thnak you for the recipe!
Very welcome, Jenny! I guess that’s a matter of personal preference 😉 I love them both ways but more with the chocolate haha. Glad you enjoyed them!
These look amazing! Do you have nutritional info? Specifically the carb count?
Thank you, Pam. Here’s the nutritional info per serving without the chocolate (since different types of chocolate can vastly vary in macros):
Calories: 104
Total Fat: 6.9 g
Total Carbs: 7.7 g
Dietary Fiber: 1.2 g
Sugar: 4.5 g
Protein: 3.7 g
Looking for the applesauce replacement version of this recipe and struggling to find it. Can you assist? Thank you 😊
Hi Lorinda, that one is available on my Instagram subscription channel. Feel free to email or DM me if you need help with that.
I used sliced almonds, pecans, the coconut and ground flax as that was what I had on hand. My gas oven runs hot so I turned it down to 325 and watched them until they were browning. I decided to just drizzle the tops with chocolate. I used honey and had not issue with them falling apart. These cookies were very good. I will make again. Thanks!
Thanks for your lovely comment and rating, Laurie! Love the combination of nuts and seeds you used. These cookies are truly versatile!
These cookies are so awesome and so easy I can’t believe it! I am definitely not a good baker but these turned out perfectly using the maple syrup and are absolutely delicious with or without the chocolate. Thank you for giving us such a healthy, guilt-free recipe for cookies!
You’re most welcome, June! So happy you loved them! I’m all about easy no-fuss recipes that don’t require baking skills 😉 Thanks for your comment and rating!
Made this cookie recipe, turned out perfect , crunchy, except that when I kept it in a container, it wasn’t crunchy anymore, it was a soft cookie, but still delicious. Followed the recipe to the T, any suggestions how to keep it crunchy?
Hi Lee, glad you enjoyed them. To prevent the cookies from getting soft, you have to make sure they’ve completely cooled down before storing them in an air-tight container. Even a little bit of heat could lead to condensation that would make the cookies soggy. Also, if you’re stacking them on top of one another, it’s best to place a parchment paper between the cookies so they don’t stick. You could also leave the lid open for the first couple of days, but beware they cookies might get too hard if you leave them uncovered for long. Hope this helps!
I am in love with these cookies and plan to make them regularly. I used Ghiradelli sugar free choc. chips. In the fridge they are perfectly stable but I think I just need to practice a little more. I had more liquid left towards the end so I added in more seeds, almonds, and coconut flakes. Still turned out great! WONDERFUL recipe!!
So glad to hear that Jayn! Thanks for taking the time to comment and rate the recipe!
I made a vegan version of these today. After reading the comments on breakages, I added half a tablespoon of chia seeds to the liquid ingredients. None of mine broke. these are yummy without chocolate. thank you for posting. Feroza
Great idea to add chia seeds! Makes them even more nutritious. Thanks for taking the time to rate and review!
Has anyone ever added dried cranberries or raisins?
I haven’t tried it yet but I’m sure it will work well 🙂
ok I added chia seeds like someone mentioned, and cranberries. no choc and they are super hood! Thank you for the recipe!
Oh yay, wonderful! Thanks for coming back to rate and review the recipe, Shanda!
These were so easy to make and so delicious! I used my food processor to slice my almonds. I scrambled my egg first before adding it to all the other ingredients. I also used honey and that really worked. I sprinkled in some chia seeds and ground flax as an addition to soak up any extra liquid. Forming the cookies was easy. It did take the 15 mins to cook. They were easy to remove as I used a silicone mat. I am dairy free so I used Hu bars and just melted them. I have already eaten 3 today!!!
Love the addition of chia and flax seeds, Lori! And, Hu bars are the best! So glad you enjoyed them. Thanks for coming back to rate and review the recipe!
Good Morning from Seoul, South Korea. I am living here and struggling with my effort to eat as cleanly and close to nature as possible because of my diabetes and the fact that so much Korean cuisine has high carb in it. I eat at home a lot. However, I miss sweet stuff, too. This recipe appeals to me because of all the high protein, low-carb, slow-the-carb-spike ingredients in it. I have recently learned that if you consume the protein and fats before you consume the carbs that it slows the absorption of the carbs you eat. And that seeds are high in protein. I’m really enjoying finding recipes that will keep my health better for longer. Anyway, all of that to ask, do you happen to know the nutrition information for these cookies? LIke carbs, fat, protein, etc. If not, that is just fine. But–I figured–if I don’t ask, you certainly can’t tell me, “Why, Yes, I do, Loralee! Here it is!” And, either way, I’m going to enjoy trying this new recipe and seeing how it works with my blood sugar.
Hi Loralee, thanks for your comment and rating for the recipe. Seems like you’re on the right path and so happy that these cookies have made your wellness journey more enjoyable. Haha kudos for asking! Here’s the info I got from MyFitnessPal using maple syrup, egg, and 100% dark chocolate:
Per Serving (1 cookie):
Calories: ~124
Fat: ~8.4g
Carbohydrates: ~10.25g
Protein: ~2.7g
Fiber: ~2.3g
Sugar: ~4.2g
Hello,
Love this recipe. Came out perfect with honey. What is the nutritional info for these? Thank you!
Yay, so happy to hear that, Vana! Here’s the nutritional breakdown using maple syrup, egg, and 100% dark chocolate:
Per Serving (1 cookie):
Calories: ~124
Fat: ~8.4g
Carbohydrates: ~10.25g
Protein: ~2.7g
Fiber: ~2.3g
Sugar: ~4.2g
This looks so good! What a great combination of flavors!
Thanks a lot, Suzanne! It’s a keeper 😉
I can’t wait to try it! Can I freeze it?
Hope you enjoy it, Vanessa! I haven’t tried freezing them yet. Since they’re mainly made of nuts and seeds the texture could slightly change. Let me know how it goes if you try it.