Oat and Seed Chocolate Medallions

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Oat and Seed Chocolate Medallions

  • Prep time: 15 minutes

  • Bake time: 12–15 minutes

  • Yields: 10–12 cookies

Ingredients

The Base:

  • 1 ½ cups rolled oats

  • ½ cup almond butter (or any seed butter)

  • ¼ cup unsweetened applesauce

  • 1 tsp vanilla extract

  • ½ tsp cinnamon

  • A pinch of salt

The Mix-ins:

  • ¼ cup pumpkin seeds (pepitas)

  • ¼ cup dried cranberries or raisins

  • ¼ cup slivered almonds

The Topping:

  • 1 cup sugar-free dark chocolate chips

  • 1 tsp coconut oil (for a smooth finish)

  • Extra seeds and nuts for garnish

Step-by-Step Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.

  2. Mix the Dough: In a large bowl, combine the almond butter, applesauce, vanilla, cinnamon, and salt. Stir until smooth. Fold in the rolled oats until they are fully hydrated by the wet ingredients.

  3. Fold in Textures: Gently stir in the pumpkin seeds, dried fruit, and slivered almonds. The mixture should be sticky and hold together when pressed.

  4. Shape the Cookies: Scoop about 2 tablespoons of dough for each cookie. Place them on the baking sheet and press them down into flat discs, about ¼ inch thick. These cookies do not spread during baking, so shape them exactly how you want them to look.

  5. Bake: Bake for 12–15 minutes or until the edges are slightly firm and golden. Let them cool completely on the baking sheet; they will firm up significantly as they cool.

  6. The Chocolate Layer: Melt the chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until glossy. Spoon a generous amount of chocolate over the top of each cooled cookie, spreading it to the edges.

  7. Decorate and Set: While the chocolate is still wet, press a few extra nuts and seeds into the top for that “jeweled” look. Place the cookies in the refrigerator for 20 minutes to allow the chocolate to snap-harden.

Questions & Answers

Q: Can I make these without a nut butter? A: Yes! You can substitute the almond butter with sunflower seed butter or tahini for a nut-free version that still provides that rich, creamy bind.

Q: My cookies are a bit crumbly. How can I fix that? A: This usually means the oats were a bit dry. You can add an extra tablespoon of applesauce or a splash of water to the dough next time. Also, ensure you let them cool completely before moving them, as they “set” during the cooling process.

Q: How do I get the chocolate to look professional and shiny? A: Adding a tiny bit of coconut oil helps with the shine. For the best look, avoid overheating the chocolate; melt it slowly and stir often.

Q: How should I store these? A: Since these have a chocolate coating, they are best kept in an airtight container in the refrigerator. This keeps the base chewy and prevents the topping from softening.

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