If you’ve been searching for a wholesome treat that’s satisfying, nutritious, and easy to grab on the go, these Healthy Nut & Seed Energy Cookies hit the spot. These cookies combine the crunch of nuts, the chewiness of oats and dried fruit, and the nutritious punch of seeds — all sweetened naturally.
In this post, I’ll walk you through the recipe step‑by‑step, share tips and substitutions, and also point you toward similar recipes you might enjoy.
Why These Cookies Are Great
- Nutrient-dense: Using nuts, seeds, oats, and dried fruit gives you fiber, healthy fats, protein, and antioxidants in every bite.
- Natural sweetness: No refined sugar — just honey or maple syrup to bind and sweeten.
- Customizable & versatile: You can tweak nuts, seeds, add protein powder, or go nut-free if needed.
- Great for meal prep: These cookies store well (in the fridge or freezer), making them ideal for weekly snack prep.
- Appeals to many diets: They can be made gluten-free (with certified oats), vegetarian, or even vegan (swap honey for maple syrup).
Ingredients
Here’s what you’ll need:
- 1 cup rolled oats
- ½ cup mixed nuts (cashews, almonds, walnuts), roughly chopped
- ¼ cup pumpkin seeds
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
- ½ cup dried cranberries (or raisins)
- ¼ cup natural peanut butter or almond butter
- ¼ cup honey (or maple syrup for vegan version)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 325 °F (160 °C) and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together oats, chopped nuts, pumpkin seeds, chia seeds, flaxseeds, dried fruit, cinnamon, and salt.
- In a small saucepan over low heat, gently melt the nut butter and honey (or syrup) together, stirring until smooth. Then mix in the vanilla.
- Pour the wet mixture into the dry ingredients and stir thoroughly, ensuring everything is well coated.
- Use a cookie scoop or spoon to portion the dough onto the baking sheet. Flatten each portion into a round cookie shape.
- Bake for 12 to 15 minutes, or until the edges turn golden and the centers are set.
- Allow the cookies to cool completely on a wire rack — this helps them firm up.
Tips, Variations & Substitutions
- Vegan option: Use maple syrup instead of honey.
- Nut-free version: Replace nut butter with sunflower seed butter or tahini, and bulk up on seeds like sunflower or hemp.
- Different dried fruit: Swap cranberries for chopped dates, apricots, or golden raisins.
- Add protein: Add 1–2 tablespoons of your favorite protein powder (watch the texture — you might need a bit more liquid).
- Spice it up: Try a pinch of nutmeg, cardamom, or ginger along with the cinnamon.
- Coconut twist: Stir in a few tablespoons of unsweetened shredded coconut.
- Crunch vs chew: Bake a few minutes longer for crispier cookies, or a bit less for a softer, chewier texture.
- Chill dough: If it’s too sticky to shape, chill it 10–15 minutes.
Storage & Shelf Life
- Room temperature: Store in an airtight container for 5–7 days.
- Refrigerator: Keeps up to 2 weeks, especially in warm climates.
- Freezer: Lay flat to freeze first, then transfer to a freezer bag. They last about 2–3 months. Thaw at room temp or microwave a few seconds to enjoy warm.
Serving Suggestions
These cookies are fantastic as a snack, breakfast add-on, or post-workout bite. Here are some ideas:
- Crumble over yogurt bowls or smoothie bowls with fresh fruit
- Pair with nut milk, oat milk, or your favorite plant‑based drink
- Serve alongside a cup of herbal tea or a matcha latte
- Use as a portable snack for hikes, school lunchboxes, or travel
Nutritional Info (per cookie, approximate)
- Calories: ~180
- Fat: ~11 g
- Carbohydrates: ~18 g
- Fiber: ~3 g
- Protein: ~5 g
(Note: Exact values depend on the specific ingredients used.)