Delicious Recipes

Seed Cookies

bricciola
•
in

The seed cookies are delicious treats with numerous health benefits, crumbly and great on their own or for dipping in good milk or tea. In any case, they will make your breaks more indulgent.

Come prepare them with me, you’ll see you’ll like them.

Here are some other quick recipes below, click on the red text if you are interested:

  • Difficulty: Easy
  • Cost: Economical
  • Preparation time: 20 Minutes
  • Portions: 25 Pieces
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All seasons
91.90 Kcal
calories per serving
Info Close
  • Energy 91.90 (Kcal)
  • Carbohydrates 8.62 (g) of which sugars 2.80 (g)
  • Proteins 2.35 (g)
  • Fat 5.82 (g) of which saturated 0.83 (g)of which unsaturated 4.70 (g)
  • Fibers 0.61 (g)
  • Sodium 50.94 (mg)

Indicative values for a portion of 17 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s see what ingredients we need to prepare this recipe.

  • 2.5 oz vegetable oil
  • 1.4 oz sugar (I like less sweet, so you can go up to 2.1 oz)
  • 4.6 oz mixed seeds (to be ground into flour)
  • 1 egg (whole)
  • 1 pinch fine salt
  • 2 teaspoons baking powder
  • to taste ground cinnamon
  • 1 tablespoon dessert liqueur
  • 5.6 oz semolina flour (whole wheat, but you can also use non-whole wheat)
  • Half sachet vanillin

Tools

You will need a food processor or blender to grind the seeds into a fine grain, like flour

Steps

  • Let’s prepare the seed flour by blending 130 g of mixed seeds. I mainly used pumpkin seeds, then sunflower, flax, chia seeds, and just 7/8 almonds.

    My dough once mixed looked almost green, this is because, as I mentioned, I used a larger amount of pumpkin seeds. I’m pointing this out because it might look like there are pistachios inside, which I did not use at all.

    So, once the seed flour or fine seed grain is prepared, call it what you like, I set it aside for a moment.

  • In a bowl, we pour in an egg, the sugar, the pinch of salt and start mixing with a fork.

    We also add the oil, the tablespoon of dessert liqueur you prefer, the cinnamon, the two sifted teaspoons of baking powder, and half a sachet of vanillin. We continue to mix and blend all the ingredients well.

    At this point, we incorporate the seed flour and then the semolina flour. We work the mixture with the fork until it becomes too firm, at which point we knead it with our hands until we form our dough.

  • At this point, we roll out the dough on the work surface and with a cutter, we cut the cookies. I always leave them a little thicker, I think they look better and have a better texture.

    Once you’ve shaped them, take a baking tray lined with parchment paper and place the cookies on top.

    Preheat the oven to 356°F (180°C), convection mode and when it reaches temperature, bake the cookies for about 11 minutes.

    Watch the baking, I kept them for 11 minutes, you adjust according to your oven. But the time should be that, give or take a minute.

    Remove the cookies and enjoy these crumbly little hearts, which you can use for a snack or dip in a good cappuccino, herbal tea, or tea.

Advice on Seed Cookies

Seed cookies keep for 3/4 days in a glass airtight cookie jar or a tin for shortbread.

I have just a few words about the amount of sugar. As you can see, I am always careful with this ingredient, because overuse, in the first place, does not make the preparation better, on the contrary, it often covers the main aromas of which the treat consists, and then too much sugar can become not very healthy for our body.

OBVIOUSLY this is my opinion and lifestyle for my recipes, You can add more sweetness to the recipe if you prefer, I always write the maximum dose that could be added to the preparation.

With that said, I say goodbye, thank you, I really hope you like them and that you’ll let me know what you think.

FAQ (Questions and Answers)

  • Will you make seed cookies again?

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Author image

bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.

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