Delicious and nutritious Healthy Nut & Seed Energy Cookies packed with rolled oats, mixed nuts, pumpkin seeds, chia seeds, flaxseeds, and dried cranberries, sweetened naturally with honey and flavored with vanilla and cinnamon. Perfect for a wholesome snack or quick energy boost.
Total Time:25 minutes
Yield:12 cookies
Ingredients
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 prepare a baking sheet by lining it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries, cinnamon, and a pinch of salt, stirring well to distribute evenly.
Melt Wet Ingredients: In a small saucepan over low heat, gently melt the peanut butter and honey together, stirring continuously until the mixture is smooth. Remove from heat and stir in the vanilla extract for added flavor.
Combine Mixtures: Pour the melted peanut butter and honey mixture over the dry ingredients, stirring thoroughly until all the dry ingredients are fully coated and can hold together when pressed.
Form Cookies: Using a cookie scoop or spoon, drop dollops of the mixture onto the lined baking sheet and gently flatten each into rounds with the back of the spoon or your fingers to form cookie shapes.
Bake: Bake in the preheated oven for 15 minutes, or until the cookies turn golden brown and firm to the touch.
Cool: Remove the cookies from the oven and transfer them to a cooling rack to let them cool completely, allowing them to set and hold their shape.
Notes
You can substitute dried cranberries with raisins or chopped dates based on preference.
Use almond butter instead of peanut butter for a different flavor or to avoid peanuts.
For a vegan option, replace honey with maple syrup.
Pressing the cookies firmly before baking helps them hold their shape better.
Store cooled cookies in an airtight container at room temperature for up to one week.
