Healthy Nut & Seed Energy Cookies Recipe

Introduction

These Healthy Nut & Seed Energy Cookies are a perfect on-the-go snack packed with wholesome ingredients. Loaded with oats, nuts, seeds, and natural sweeteners, they offer both energy and satisfying crunch.

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)
• ¼ cup natural peanut butter or almond butter
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, combine the rolled oats, chopped nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries, cinnamon, and salt.
3. Step 3: In a small saucepan over low heat, gently melt the peanut butter and honey together until smooth. Stir in the vanilla extract.
4. Step 4: Pour the melted peanut butter and honey mixture over the dry ingredients. Stir thoroughly until all ingredients are fully coated and combined.
5. Step 5: Using a cookie scoop or spoon, drop portions of the mixture onto the prepared baking sheet. Gently press each mound to flatten into cookie rounds.
6. Step 6: Bake for 12–15 minutes, or until the cookies are golden and firm to the touch. Remove from the oven and let them cool completely on a wire rack to set.

Tips & Variations

• Swap peanut butter for almond or cashew butter to vary the flavor.
• Add dark chocolate chips or shredded coconut for an extra treat.
• For a vegan version, use maple syrup instead of honey.
• Press cookies firmly before baking to help them hold together better.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Reheat gently in a microwave or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts or seeds?

Yes, you can customize the nuts and seeds based on your preferences or what you have on hand. Just keep the total quantity similar to maintain the texture and binding.

What if I don’t have honey or maple syrup?

You can substitute with agave nectar or brown rice syrup as a natural sweetener, but adjust the quantity slightly to maintain the right consistency.

Healthy Nut & Seed Energy Cookies Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

These Healthy Nut & Seed Energy Cookies are a nutritious and delicious snack packed with oats, mixed nuts, seeds, and natural sweeteners. Perfect for a quick energy boost, they combine wholesome ingredients like chia, flaxseeds, and dried cranberries, baked to golden perfection for a chewy and satisfying texture.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 cookies 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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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

1. Preheat the oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix dry ingredients: In a large mixing bowl, combine the rolled oats, chopped mixed nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries, cinnamon, and a pinch of salt. Stir to evenly distribute all the ingredients.
3. Melt wet ingredients: Place the peanut butter and honey into a small saucepan over low heat. Stir and melt together until smooth and well combined. Remove from heat and mix in the vanilla extract.
4. Combine wet and dry: Pour the melted peanut butter and honey mixture over the dry ingredient bowl. Stir thoroughly to ensure all the dry ingredients are fully coated with the wet mixture, which will help bind the cookies.
5. Form cookies: Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet. Gently press each scoop to flatten slightly into rounds for even baking.
6. Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the cookies turn golden and firm to the touch.
7. Cool and set: Remove from the oven and let the cookies cool completely on a wire rack. This allows them to set firmly for the best texture and ease of handling.

Notes

• Feel free to substitute nuts and seeds according to your preference or what you have on hand.
• Maple syrup can be used instead of honey for a vegan option.
• Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
• These cookies make a great pre- or post-workout snack due to their balanced mix of protein, fats, and carbohydrates.
• Pressing the cookies gently before baking helps them hold together better and bake evenly.

Keywords: energy cookies, healthy snack, nut and seed cookies, gluten free cookies, no refined sugar, peanut butter cookies, homemade energy bites