Healthy Nut & Seed Energy Cookies
Naturally sweet, crunchy, and packed with wholesome goodness, these Healthy Nut & Seed Energy Cookies are perfect for on-the-go snacking or post-workout fuel.
Ingredients
Ingredients
- 1 cup rolled oats
- 1/2 cup mixed nuts cashews, almonds, walnuts, roughly chopped
- 1/4 cup pumpkin seeds
- 2 tbsp chia seeds
- 2 tbsp flaxseeds
- 1/2 cup dried cranberries or raisins
- 1/4 cup natural peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1 tsp vanilla bean paste
- 1/2 tsp ground cinnamon
- 1/8 tsp fine sea salt
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, chopped mixed nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries, cinnamon, and salt.
- In a small saucepan over low heat, warm the peanut butter and honey together, stirring until smooth and pourable.
- Remove the saucepan from heat and stir in the vanilla bean paste until fully combined.
- Pour the warm peanut butter and honey mixture over the oat and nut mixture, then stir and fold until all of the dry ingredients are evenly coated and clump together.
- Using a cookie scoop or heaping tablespoon, portion the mixture onto the prepared baking sheet, spacing the mounds slightly apart.
- Gently press each mound with your fingers or the back of a spoon to flatten into firm, round cookies about 1/2 inch thick.
- Bake for 12 to 15 minutes, until the cookies are golden around the edges and feel set in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra crunch, use a dark metal baking sheet and bake on the longer end of the time range.
- Store cooled cookies in an airtight container at room temperature for up to 7 days or refrigerate for up to 2 weeks.
- To freeze, arrange baked cookies in a single layer on a tray until firm, then transfer to a freezer bag and freeze for up to 3 months.
- Store cooled cookies in an airtight container at room temperature for up to 7 days or refrigerate for up to 2 weeks.
- To freeze, arrange baked cookies in a single layer on a tray until firm, then transfer to a freezer bag and freeze for up to 3 months.