Nut Cookies

When I was first given the recipe for the original version of these cookies I was skeptical about how they would turn out - I had never made "cookies" without flour, oil or butter and at least one whole egg.

The original version did not have a tablespoon of vanilla sugar or chocolate chips.

The nuts and seeds used in the recipe are unsalted.

Substitutions:
Keep the sesame seeds. You can use walnuts, raisins, dry cranberries, cashews or almond slivers instead of any of the other seeds depending on what you have in the closet.
The key is that the bulk amount of dry ingredients should be around 450 grams or 3 cups when you are using 2 egg whites.

Enjoy - hope you find these as easy to make as I did - I am looking forward to your comments and suggestions.

 Nut Cookies

pistachio nuts, sesame seeds, pumpkin seeds, sunflower seeds



[Preparation time: 15 min + baking 20 minutes + cooling 10 minutes]

Ingredients:                                                 

 150 gr sesame seeds             [~1 cup]

 100 gr sunflower seeds         [~½ cup]

 100 gr pumpkin seeds           [~½ cup]

100 gr pistachio nuts            [~½ cup]

(Do not roast the nuts before baking).

½ cup brown sugar

½ cup chocolate chips

 1 envelope vanilla sugar (optional) about 1 tablespoon

 2 egg whites 

Preparation:

Prepare 2 cookie sheets by covering them with parcement paper (no oil needed).

Preheat your oven to  180°C / 350°F.

Mix all the ingredients except the egg whites in a medium size bowl.

Then add the egg whites.

Mix until all the nuts are well coated.

Using a teaspoon place generous amounts of the mixture and place on the cookie sheets lined with parcement paper. (These cookies don't spread so they can be placed fairly close together; see photographs below.)

Bake at 180°C / 350°F for 15 minutes; if the cookies are not beginning to brown slightly then let them bake for another 5 minutes.

Cool for about 20 minutes then gently peel them off the parcement paper.

Makes approximately 30-40 cookies depending on size.



Before Baking




After Baking