Description
These Healthy Nut & Seed Energy Cookies are a nutritious and delicious snack made with wholesome ingredients like oats, mixed nuts, seeds, and dried fruits. Naturally sweetened with honey or maple syrup and packed with fiber and protein, these cookies are perfect for a quick energy boost or a guilt-free treat.
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 and Prepare Baking Sheet: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy removal of the cookies.
- Mix Dry Ingredients: In a large mixing bowl, combine rolled oats, roughly chopped mixed nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries, cinnamon, and a pinch of salt. Stir well to distribute all ingredients evenly.
- Melt Wet Ingredients: In a small saucepan set over low heat, gently melt together the natural peanut butter and honey until smooth and fully combined. Remove from heat and stir in the vanilla extract to infuse flavor.
- Combine Wet and Dry Mixtures: Pour the warm peanut butter and honey mixture over the dry ingredients in the large bowl. Stir thoroughly until every bit of the dry mixture is coated evenly by the sticky wet mixture, ensuring the cookies will hold together.
- Form Cookies: Use a cookie scoop or tablespoon to portion the cookie batter onto the prepared baking sheet. Gently press each mound to flatten into round cookie shapes for even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes or until the cookies turn golden brown and firm to the touch.
- Cool and Set: Remove the cookies from the oven and transfer them onto a cooling rack. Allow them to cool completely so they set properly before serving or storing.
Notes
- You can substitute dried cranberries with raisins or chopped dates for variety.
- Use almond butter instead of peanut butter for a different nutty flavor or to accommodate allergies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a vegan version, use maple syrup instead of honey.
- Press the cookies firmly when shaping to help them hold together better during baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
