Indulge in the crunchy goodness of seed cookies, perfectly paired with a warm cup of coffee or tea. As Sunita Devi, a Rajasthani/Indian kitchen matriarch with 50 years of experience, I'm excited to share this easy-to-make recipe with you. Traditionally, seed cookies may contain eggs, but we'll explore vegan alternatives for those with dietary restrictions. The unhealthy elements in traditional seed cookies, such as refined sugar and eggs, are optimized here by using brown sugar and providing an egg-free option.
Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper for easy cleanup.
Spread out the pumpkin seeds, flaked almonds, sunflower seeds, and pine nuts evenly on the baking sheet.
Gently shake the baking sheet to create an even layer of seeds and nuts.
Bake for 15 minutes to toast the seeds. This step enhances their flavor and texture.
Remove the baking sheet from the oven and let the seeds cool slightly.
Increase the oven temperature to 180°C (360°F).
Once the seeds have cooled, pour them into a large bowl.
Add the brown sugar, egg, and fine salt to the bowl with the seeds.
Mix everything thoroughly until well combined.
Divide the mixture among small molds or shape into small mounds on a baking sheet lined with parchment paper.
If using molds, fill them about 3/4 full to allow for even baking.
Bake for 10 minutes at 180°C (360°F). Depending on the size of your molds or cookies, you may need to bake in batches.
Let the cookies cool slightly in the molds or on the baking sheet.
Carefully remove them from the molds or transfer to a wire rack to cool completely.