Description
These Healthy Nut & Seed Energy Cookies are a wholesome, satisfying, and nutritious treat perfect for on-the-go fueling. They combine the goodness of nuts, seeds, oats, and dried fruit for a naturally sweetened, customizable snack.
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)
- 1/4 cup natural peanut butter or almond butter
- 1/4 cup honey (or maple syrup for vegan version)
- 1 teaspoon vanilla extract
- 1/2 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. This creates your dry mix for the nut and seed energy cookies.
- 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 for your nut seed energy bars.
- 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.
Notes
- 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: Store in an airtight container at room temperature for 5–7 days, in the refrigerator for up to 2 weeks, or freeze for 2–3 months.
- Serving suggestions: Enjoy as a snack, breakfast add-on, or post-workout bite. Crumble over yogurt bowls or smoothie bowls, pair with plant-based milk, or serve with tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 180
- Sugar: Approx. 8g
- Sodium: Approx. 30mg
- Fat: Approx. 11g
- Saturated Fat: Approx. 1.5g
- Unsaturated Fat: Approx. 9.5g
- Trans Fat: 0g
- Carbohydrates: Approx. 18g
- Fiber: Approx. 3g
- Protein: Approx. 5g
- Cholesterol: 0mg
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