Crispy Seeds and Meringue Cookies

Elena Butuc

These Crispy Seed and Meringue Cookies are a delightful treat that is both light and healthy. Completely flour- and fat-free, they are made from simple ingredients like egg whites and an assortment of nutritious seeds. Quick to prepare and bursting with flavor, these cookies have a crunchy texture similar to meringues, enriched with the earthy taste of seeds.

This recipe is perfect for using up your seed stash, whether flax, pumpkin, or sunflower, and adds a wholesome touch to your family's snack options. Even kids enjoy these cookies, making it an excellent way to sneak in extra vitamins and fiber into their diets.

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Ingredients

Metric US

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Flax seeds

20 g

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Chopped Nuts

30 g

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Sunflower seeds kernels

50 g

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Pumpkin seeds

40 g

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Egg whites

1 piece

use 2 if the eggs are small

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Sugar

80 g

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Oat flakes

60 g

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Salt

0.25 tsp

Step by step

Step 1

Prepare and measure the seeds and oatmeal, arranging them on a plate.

Step 2

In a separate bowl, beat the egg whites with a pinch of salt until foamy.

Step 3

Gradually add sugar to the beaten egg whites, mixing until fully incorporated.

Step 4

Gently fold the seeds into the egg white mixture using a spoon.

Step 5

Line a baking tray with parchment paper and lightly grease it with oil.

Step 6

Scoop a tablespoon of the mixture onto the tray and flatten it into a round cookie shape.

Step 7

Shape the cookies with a spoon as the dough is too soft to handle by hand. The shapes may not be perfect but will still look appealing.

Step 8

Bake at 100°C for 45 minutes, then increase the temperature to 160°C and bake for another 10–15 minutes. Monitor closely during the final minutes to avoid burning.

The cookies should be lightly browned underneath. Although they may seem soft when removed from the oven, they will harden and become crispy as they cool.