Introduction:
These Healthy Nut & Seed Energy Cookies are packed with natural energy boosters—nuts, seeds, oats, and a touch of natural sweetness from honey and dried fruits. They’re gluten-free, dairy-free, refined sugar-free, and full of healthy fats, fiber, and protein. Ideal for pre-workout fuel, kids’ lunchboxes, or a guilt-free afternoon treat.
Ingredients:
Dry Ingredients:
- 1 cup rolled oats (gluten-free if needed)
- 1/2 cup almond meal (or ground almonds)
- 1/4 cup chia seeds
- 1/4 cup flaxseeds (ground or whole)
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup sunflower seeds
- 1/3 cup chopped walnuts (or any preferred nut)
- 1/4 cup shredded unsweetened coconut
- 1/2 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients:
- 1/3 cup natural almond butter (or peanut butter)
- 1/4 cup coconut oil, melted
- 1/3 cup honey or pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup unsweetened applesauce (optional for extra softness)
Add-ins (optional):
- 1/3 cup chopped dried cranberries or raisins
- 1/4 cup dark chocolate chips (dairy-free if vegan)
- 2 tbsp hemp seeds (for extra protein)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, combine oats, almond meal, chia seeds, flaxseeds, pumpkin seeds, sunflower seeds, walnuts, coconut, cinnamon, and salt. Stir well to evenly distribute everything.
- Combine Wet Ingredients:
- In a smaller bowl, whisk together almond butter, melted coconut oil, honey (or maple syrup), vanilla extract, and applesauce until smooth and well combined.
- Bring It All Together:
- Pour the wet mixture into the dry ingredients. Mix with a spatula or your hands until everything is fully incorporated. If the mixture feels too dry, add a tablespoon of water or more applesauce.
- Fold in Add-ins:
- Stir in dried fruits, chocolate chips, or any other optional ingredients.
- Shape the Cookies:
- Scoop out about 2 tablespoons of the mixture and form into balls. Flatten slightly into cookie shapes and place on the prepared baking sheet. Leave some space between them, although they don’t spread much.
- Bake:
- Bake for 12–15 minutes, or until the edges are golden brown. Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Method Summary (Quick Reference):
- Preheat oven to 350°F (175°C).
- Mix dry ingredients.
- Whisk wet ingredients.
- Combine wet and dry.
- Fold in optional add-ins.
- Shape into cookies.
- Bake 12–15 minutes, cool, and enjoy!
Storage:
- Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks.
- Freeze for up to 3 months—just thaw at room temp when needed.
Tips:
- Swap almond butter for tahini or sunflower seed butter for a nut-free version.
- Add a scoop of protein powder to boost post-workout benefits.
- Use mashed banana instead of applesauce for a different flavor profile.