These crunchy nutty seed cookies are wholesome, lightly sweet, and packed with texture. Made with oats, almond flour, nuts, and seeds, they strike the perfect balance between a nourishing snack and a satisfying treat. They come together quickly with simple pantry ingredients and are ideal for everyday baking.
Why You’ll Love This Recipe
These cookies are naturally sweetened and full of fiber-rich oats, healthy fats, and plant-based protein. They have a crisp edge with a chewy center and plenty of crunch from nuts and seeds. The recipe is easy to customize, doesn’t require refined sugar, and works well for breakfast, snacks, or a light dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
1 cup (120 g) rolled oats
½ cup (50 g) almond flour
¼ cup (60 ml) coconut oil, melted
¼ cup (60 ml) honey or maple syrup
¼ teaspoon salt
¼ cup (30 g) chopped nuts (almonds, walnuts, or pecans)
¼ cup (35 g) mixed seeds (sunflower, pumpkin, chia, flax)
Optional: 2 to 3 tablespoons mini dark chocolate chips or raisins
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the rolled oats, almond flour, baking soda, salt, chopped nuts, and mixed seeds. Stir until evenly mixed.
In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, egg, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients. Stir until a sticky dough forms. If using, gently fold in the chocolate chips or raisins.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them slightly apart. Flatten each cookie gently with the back of a spoon or a fork.
Bake for 15 to 18 minutes, until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 12 cookies.
Preparation time: 10 minutes
Baking time: 15 to 18 minutes
Total time: about 30 minutes
Variations
For extra crunch, lightly toast the nuts and seeds before mixing them into the dough.
For a gluten-free option, use certified gluten-free rolled oats.
For lower sweetness, reduce the honey or maple syrup to 2 tablespoons and add 2 tablespoons unsweetened applesauce.
For a warm flavor twist, add ½ teaspoon cinnamon or a pinch of nutmeg or cardamom.
For a fruit-forward version, replace chocolate chips with dried cranberries or chopped dates.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a sealed container for up to 2 months. To enjoy again, let frozen cookies thaw at room temperature or warm briefly in the oven at low heat to restore their crunch.
FAQs
Can I make these cookies vegan?
Yes, you can replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 2½ tablespoons water.
Are these cookies soft or crunchy?
They are lightly crunchy on the outside with a chewy center, especially once fully cooled.
Can I use quick oats instead of rolled oats?
Rolled oats are recommended for texture, but quick oats can work and will produce a slightly softer cookie.
What nuts work best in this recipe?
Almonds, walnuts, and pecans all work well, but you can also use hazelnuts or cashews.
Can I replace coconut oil?
Yes, melted unsalted butter or a neutral vegetable oil can be used instead.
Are these cookies suitable for kids?
Yes, they are made with simple ingredients and can be customized without chocolate if preferred.
Can I reduce the oil?
Reducing the oil may affect texture, but you can substitute part of it with unsweetened applesauce.
How do I know when the cookies are done?
The edges should be golden brown while the centers are set but not overly dark.
Can I add protein powder?
A small amount can be added, but reduce the almond flour slightly to maintain balance.
Do these cookies spread while baking?
They spread only slightly, so flattening them before baking is important.
Conclusion
Crunchy nutty seed cookies are a simple, nourishing bake that delivers big flavor with minimal effort. With their hearty texture, natural sweetness, and flexible ingredients, they’re perfect for busy days when you want something homemade, satisfying, and wholesome.
These crunchy nutty seed cookies are naturally sweetened, packed with oats, almond flour, nuts, and seeds for a wholesome, satisfying treat. Perfect for breakfast, snacks, or dessert, they offer a crisp edge, chewy center, and lots of texture.
Ingredients
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
1 cup (120 g) rolled oats
½ cup (50 g) almond flour
¼ cup (60 ml) coconut oil, melted
¼ cup (60 ml) honey or maple syrup
¼ teaspoon salt
¼ cup (30 g) chopped nuts (almonds, walnuts, or pecans)
¼ cup (35 g) mixed seeds (sunflower, pumpkin, chia, flax)
Optional: 2 to 3 tablespoons mini dark chocolate chips or raisins
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix oats, almond flour, baking soda, salt, chopped nuts, and seeds.
In another bowl, whisk melted coconut oil, honey or maple syrup, egg, and vanilla until smooth.
Combine wet and dry ingredients until a sticky dough forms. Fold in chocolate chips or raisins, if using.
Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
Bake for 15–18 minutes, until edges are golden and centers are set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Toast nuts and seeds beforehand for extra crunch.
Use certified gluten-free oats for a gluten-free version.
Replace some sweetener with applesauce for lower sugar.
Add cinnamon or spices for a flavor twist.
Swap chocolate chips with dried fruit like cranberries or dates.
