Description
These Healthy Nut & Seed Energy Cookies are a perfect nutritious snack, combining wholesome oats, mixed nuts, seeds, and natural sweeteners. They offer a delicious balance of crunchy texture and subtle sweetness without refined sugars, baked to golden perfection for an energizing treat suitable for any time of day.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- ½ cup mixed nuts (cashews, almonds, walnuts), roughly chopped
- ¼ cup pumpkin seeds
- 2 tbsp chia seeds
- 2 tbsp flaxseeds
- ½ cup dried cranberries (or raisins)
- ½ tsp cinnamon
- Pinch of salt
Wet Ingredients
- ¼ cup natural peanut butter or almond butter
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, add rolled oats, chopped mixed nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries, cinnamon, and a pinch of salt. Stir to ensure even distribution.
- Melt Wet Ingredients: Place the peanut butter and honey in a small saucepan over low heat. Stir continuously until the mixture is smooth and well combined. Remove from heat and stir in vanilla extract for added flavor.
- Mix Wet and Dry Ingredients: Pour the melted peanut butter and honey mixture over the dry ingredients. Use a spoon or spatula to mix thoroughly until all the dry ingredients are evenly coated with the wet mixture.
- Form Cookies: Using a cookie scoop or spoon, place dollops of the mixture onto the prepared baking sheet. Gently press each mound to flatten slightly into cookie shapes.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until they turn golden brown and feel firm to the touch.
- Cool and Set: Remove the baking sheet from the oven and let the cookies cool completely on a cooling rack to firm up before serving or storing.
Notes
- Use natural peanut butter or almond butter without added sugars or hydrogenated oils for a healthier cookie.
- Maple syrup is a great vegan alternative to honey in this recipe.
- To make the cookies nut-free, substitute with additional seeds such as sunflower or hemp seeds.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Feel free to customize by adding dark chocolate chips or coconut flakes for extra flavor.
