Description
These Healthy Nut & Seed Energy Cookies are a delicious and nutritious snack packed with wholesome ingredients like rolled oats, mixed nuts, seeds, and natural sweeteners. Perfectly baked to a golden crisp, they offer a satisfying crunch and natural sweetness without any refined sugars, making them ideal for a quick energy boost or a healthy treat.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup mixed nuts (cashews, almonds, walnuts), roughly chopped
- 1/4 cup pumpkin seeds
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
- 1/2 cup dried cranberries (or raisins)
- 1/2 teaspoon cinnamon
- Pinch of salt
Wet Ingredients
- 1/4 cup natural peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, combine rolled oats, chopped mixed nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries (or raisins), cinnamon, and a pinch of salt. Mix thoroughly to distribute all ingredients evenly.
- Melt Wet Ingredients: In a small saucepan over low heat, gently melt the peanut butter (or almond butter) and honey (or maple syrup) until smooth and well combined. Remove from heat and stir in the vanilla extract to enhance flavor.
- Mix Wet and Dry Ingredients: Pour the melted peanut butter mixture over the dry ingredients. Stir well until everything is fully coated and the mixture becomes sticky enough to hold together.
- Form Cookies: Using a cookie scoop or spoon, scoop out small portions of the mixture onto the prepared baking sheet. Gently press each mound into round cookie shapes making sure they are compact so they hold their shape while baking.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes or until the cookies turn golden and firm to the touch. Baking time may vary slightly depending on your oven.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool completely on a wire rack. This allows them to set properly and ensures they have the perfect texture.
Notes
- For a vegan version, use maple syrup instead of honey and choose a nut butter without animal products.
- You can substitute dried cranberries with raisins or chopped dates based on your preference.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Feel free to add extras like dark chocolate chips or shredded coconut for additional flavor.
- Ensure cookies are completely cooled before storing to prevent sogginess.
