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Seed cookies

Name: Seed cookies
Prep time: 7 min
Cook time: 25 min
Total time: 32 min
Yield: 40 pieces
Cuisine: French
Ingredients: 50 g pumpkin seeds; 100 g flakeds almonds; 150 g sunflower seeds; 50 g pine nuts; 50 g brown sugar; 1 egg; 2 pinches fine (or table) salt

Here are some quick and easy seed cookies—crispy and delicious on their own or with a cup of coffee or tea.

714

Duration

35 min.

Difficulty

Easy

Last modified on: June 21^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 40 pieces, you will need:

1 50 g pumpkin seeds
2 100 g flakeds almonds
3 150 g sunflower seeds
4 50 g pine nuts
5 50 g brown sugar
6 1 egg
7 2 pinches fine (or table) salt
Total weight: 450 grams

Times for this recipe

Preparation

7 min.

Cooking

25 min.

All in all

35 min.

Preparation 7 min.

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

Preheat your oven to 150°C (300°F).

On a baking sheet, spread out ingredient 0, ingredient 1, ingredient 2, and ingredient 3, then gently shake the sheet to create an even layer.

Bake for 15 minutes to toast the seeds.

Stage 2 - ⌛ 2 min.

Remove the baking sheet and the seeds from the oven, then increase the oven temperature to 180°C (360°F).

Once the seeds have cooled, pour them into a bowl and add ingredients 4, 5, and 6.

Mix everything thoroughly.

Stage 3 - ⌛ 5 min.

Divide the mixture among small molds—in this case, rectangles measuring 3 x 2 x 1.5 cm...

Stage 4 - ⌛ 10 min.

...and bake for 10 minutes at 180°C (360°F).

Bake in batches, depending on the size of your molds.

Stage 5

Let them cool slightly before removing them from the pan—be careful, as the cakes are delicate since they contain no flour—then let them cool completely on a wire rack.

Remarks

The choice and proportions of seeds are entirely up to you; you can use whatever you like or have on hand, but I recommend sticking to the ratio of 350 g of seeds to 1 egg and 50 g of sugar.

If you don’t have small molds, you can also make small mounds of the seed mixture on the baking sheet.

Keeping: Several days in a closed box or jar.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	18 g RDI=28 %	23 g RDI=9 %	43 g RDI=59 %	557 kcal RDI=28 %	2,334 kJ RDI=28 %
Per piece	2 g RDI=3 %	2 g RDI=1 %	4 g RDI=7 %	62 kcal RDI=3 %	263 kJ RDI=3 %
Whole recipe	83 g RDI=128 %	104 g RDI=39 %	195 g RDI=267 %	2,508 kcal RDI=125 %	10,503 kJ RDI=125 %