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Healthy Nut & Seed Energy Cookies

Nutrient-packed breakfast cookies loaded with oats, pumpkin seeds, almonds, and dried cranberries held together with almond butter and honey.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 0.5 cup natural nut butter almond or peanut
  • 0.33 cup honey or maple syrup
  • 1 large egg room temp
  • 1 tsp vanilla extract
Dry Mix-ins
  • 1.5 cups rolled oats old fashioned
  • 0.33 cup pumpkin seeds pepitas
  • 0.33 cup almonds whole or chopped
  • 0.33 cup dried cranberries
  • 0.25 cup sunflower seeds
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • Baking sheet
  • Large mixing bowl
  • Whisk
  • Parchment paper

Method
 

  1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together nut butter, honey, egg, and vanilla until smooth.
  3. Add oats, pumpkin seeds, almonds, sunflower seeds, cranberries, cinnamon, and salt.
  4. Fold ingredients together with a spatula until thoroughly combined and sticky.
  5. Scoop 1/4 cup portions onto the baking sheet. Wet hands and flatten into thick discs.
  6. Bake for 12-15 minutes until edges are lightly golden. Centers may still be soft.
  7. Allow to cool completely on the pan before removing. They will firm up as they cool.
  8. Store in an airtight container for up to 5 days or freeze for later.

Notes

To make vegan, swap egg for a flax egg (1 tbsp ground flax + 3 tbsp water) and use maple syrup.