Ohhh yes 😋—Chocolate-Coated Nut and Seed Cookies are crunchy, nutty, and coated in indulgent chocolate. Perfect for snacks, gifting, or sneaky midnight bites.
Here’s a solid, easy-to-follow recipe:
🍪 Chocolate-Coated Nut and Seed Cookies
Ingredients
Cookies:
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1 cup mixed nuts (almonds, pecans, walnuts, chopped roughly)
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½ cup mixed seeds (sunflower, pumpkin, sesame)
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½ cup rolled oats
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¼ cup all-purpose flour
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¼ cup brown sugar
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¼ tsp salt
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½ tsp cinnamon (optional)
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2 Tbsp butter or coconut oil, melted
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1 large egg
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1 tsp vanilla extract
Chocolate Coating:
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½ cup semi-sweet or dark chocolate chips
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1 tsp vegetable oil (optional, for smoother coating)
Instructions
1. Make the cookies
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
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In a large bowl, mix nuts, seeds, oats, flour, sugar, salt, and cinnamon.
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Stir in melted butter, egg, and vanilla until everything sticks together.
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Scoop tablespoon-sized balls onto the baking sheet and flatten slightly.
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Bake 12–15 minutes until golden brown. Cool completely.
2. Chocolate coating
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Melt chocolate (and oil if using) in a microwave or double boiler until smooth.
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Dip each cooled cookie halfway or fully into the melted chocolate.
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Place on parchment paper to set. You can refrigerate for 10–15 minutes to speed hardening.
Tips for Crunchy, Perfect Cookies
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Chop nuts roughly—gives texture without being too hard to bite.
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Cool cookies completely before chocolate coating—otherwise, chocolate will slide off.
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Storage: Keep in an airtight container at room temperature for up to a week, or freeze for longer.
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Optional: sprinkle sea salt on chocolate before it sets for a sweet-salty kick.
These cookies are nutty, slightly chewy, and decadently chocolatey—the perfect combo.
I can also give a lighter, sugar-free version with dark chocolate and natural sweeteners that still tastes indulgent.