Go Back
–+ servings
Nut & Seed Energy Cookies

Nut & Seed Energy Cookies for Guilt-Free Snacking Joy

Nut & Seed Energy Cookies are a delicious and nutritious snack that satisfies cravings without guilt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Rolled Oats Use certified gluten-free oats for a gluten-free option.
  • 1 cup Mixed Nuts (Cashews, Almonds, Walnuts) Substitute with any preferred nuts or seeds based on your taste.
  • 1/2 cup Pumpkin Seeds Can be replaced with sunflower seeds for a nut-free version.
  • 2 tablespoons Chia Seeds No direct substitution; however, flaxseeds can work as an alternative.
  • 2 tablespoons Flaxseeds Can be omitted if unavailable, but this may affect texture.
For the Sweetness
  • 1/2 cup Dried Cranberries (or Raisins) Other dried fruits like apricots or dates can be a delicious swap.
  • 1/2 cup Peanut Butter (or Almond Butter) For a nut-free version, substitute with sunflower seed butter.
  • 1/3 cup Honey (or Maple Syrup) For a vegan option, use only maple syrup as your sweetener.
For Flavoring
  • 1 teaspoon Vanilla Extract No substitute; however, vanilla powder might work in a pinch if needed.
  • 1 teaspoon Cinnamon Omit if not desired or swap with nutmeg for a different twist.
  • 1/4 teaspoon Salt Essential for taste; don't skip it entirely.

Equipment

  • Oven
  • Mixing bowl
  • Spatula
  • Baking sheet
  • parchment paper
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a baking sheet with parchment paper.
  2. Combine rolled oats, mixed nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries, cinnamon, and salt in a large mixing bowl.
  3. Melt peanut butter and honey in a saucepan over low heat, then stir in vanilla extract.
  4. Pour the warm mixture over the dry ingredients and mix thoroughly until well coated.
  5. Scoop portions of the mixture onto the baking sheet and flatten each mound slightly.
  6. Bake for 12-15 minutes until the edges are golden and centers feel firm.
  7. Remove from the oven, cool on the baking sheet for 5-10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 50mgPotassium: 120mgFiber: 3gSugar: 6gCalcium: 2mgIron: 6mg

Notes

Chill the mixture before forming for perfect shapes. Use quality ingredients for maximum flavor and nutrition. Store in an airtight container at room temperature for up to 1 week.

Tried this recipe?

Let us know how it was!