Healthy Nut and Seed Cookies

Prep Time: 15 minutes

Cook Time: 12–14 minutes

Total Time: 30 minutes

Servings: 12–14 cookies

Ingredients:

1 cup (90 g) rolled oats

½ cup (60 g) whole wheat or oat flour

½ cup (60 g) mixed chopped nuts

½ cup (60 g) mixed seeds

1 tablespoon chia seeds or ground flaxseed

¼ cup (20 g) unsweetened shredded coconut (optional)

1 teaspoon baking powder

¼ teaspoon fine sea salt

½ teaspoon ground cinnamon

⅓ cup (80 ml) honey or maple syrup

¼ cup (60 ml) melted coconut oil or light olive oil

1 teaspoon vanilla extract

1 large egg (or 1 flax egg for vegan)

¼ cup (30 g) unsweetened dried fruit (optional)

Instructions:

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine oats, flour, nuts, seeds, chia/flax, coconut, baking powder, salt, and cinnamon.

In another bowl, whisk honey/maple, melted oil, vanilla, and egg (or flax egg) until smooth.

Pour wet ingredients into dry and stir to form a thick, sticky dough. Fold in dried fruit if using; rest 5–10 minutes.

Scoop and flatten tablespoons of dough onto the baking sheet into round cookies about ½ inch thick.

Bake 11–14 minutes until lightly golden and set. Cool on the tray briefly, then transfer to a wire rack to cool completely.

Nutrition (Calories)Approximately 160–180 calories per cookie (varies with nuts and sweetener).Best For: Healthy snack, breakfast-on-the-go, lunchboxes, pre- or post-workout bite. More: Rich in fiber, healthy fats, and seeds; naturally sweetened and easily made dairy-free or vegan.

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Prep Time 15

Cook Time 14

Total Time 29

Servings: 12

Course: Breakfast

Cuisine: American

Calories: 160

Notes

Pro Tip:
Let cookies cool completely before storing so they stay chewy, not soggy. Store in an airtight container, or freeze for longer-term snack prep.