Fruit and Nut Chocolate Dipped Cookies

Fruit and Nut Chocolate Dipped Cookies

These cookies are made mostly with clean ingredients, so go ahead and make them as a “healthier” dessert or filling snack. With ingredients such as quinoa flakes, flax meal and almond butter, they are loaded with fibre and protein.




  1. Preheat oven to 350 degrees and grease a 12×16 cookie sheet.
  2. Mix together the egg whites, olive oil, almond butter, honey and almond milk. I use an electric mixer and beat on high for 2-3 minutes to ensure the ingredients are well combined. The honey and almond butter require a bit of work to blend into the other ingredients.
  3. In a separate bowl, combine the flour, quinoa flakes, flax meal, salt, baking soda and pumpkin spice.
  4. Add the dry ingredients to the wet mixture and stir until well combined. Add in fruit and nut mixture and stir until combined. The mixture may be a bit crumbly but should be doughy enough to stick together.
  5. Roll mixture into 2 inch balls and lay on the baking sheet. Use a fork or spoon to flatten out balls slightly. They will not flatten or spread out much while baking.
  6. Bake for 10-12 minutes. Remove from oven and let cool on cookie sheet for 10 minutes. Transfer to cooling rack and let cool another 20 minutes.
  7. Place parchment paper or wax paper on a large plate or baking sheet. Melt chocolate and coconut oil over low heat (stirring often). Dip half the cookie in the chocolate mixture. Let the excess chocolate drip off before placing the cookie on the parchment or wax paper. Sprinkle the chocolate side with coconut before the chocolate dries. Repeat with each cookie.
  8. Place the cookies in the fridge for 2 hours, or until the chocolate has set. Makes 12 cookies.
  9. Store cookies in airtight container and consume within 3 days. Cookies do not need to be refrigerated. Cookies will also keep in the freezer for up to 3 months.