Description
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.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 5g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
