Healthy Mixed Nut & Seed Cookies

by

Healthy Mixed Nut & Seed Cookies

  • Prep time: 10 mins

  • Cook time: 12–15 mins

  • Servings: 12 cookies

Ingredients

  • Wet Base: 1 cup creamy almond butter (unsweetened)

  • Sweetener: 1/3 cup pure maple syrup or honey

  • Binder: 1 large egg (or a flax egg for vegan)

  • Flavor: 1 tsp vanilla extract & 1/4 tsp sea salt

  • The Mix: * 1/2 cup rolled oats (certified gluten-free if needed)

    • 1/4 cup raw pepitas (pumpkin seeds)

    • 1/4 cup sunflower seeds

    • 2 tbsp chia seeds or hemp hearts

    • 1/4 cup dark chocolate chips (optional, but recommended)

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

  2. Mix Wet Ingredients: In a large bowl, whisk together the almond butter, maple syrup, egg, vanilla, and salt until smooth and thickened.

  3. Fold in Dry: Stir in the oats, pepitas, sunflower seeds, chia seeds, and chocolate chips. Mix until the “dough” is well combined.

  4. Scoop: Use a cookie scoop or tablespoon to drop mounds of dough onto the sheet. These don’t spread much, so gently flatten them with the back of a spoon into a cookie shape.

  5. Bake: Bake for 12–15 minutes until the edges are golden brown.

  6. Cool: Let them cool on the pan for at least 10 minutes (they need time to set!) before moving them to a wire rack.

Nutritional Info (Per Cookie)

Nutrient Amount
Calories 195 kcal
Protein 6g
Fiber 4g
Healthy Fats 14g
Net Carbs 9g

Key Benefits

  • Satiety: High fiber and protein content keep you full longer than standard refined-flour cookies.

  • Heart Health: Packed with monounsaturated fats from nuts and Omega-3s from chia seeds.

  • Blood Sugar Friendly: Lower glycemic index compared to cookies made with white sugar and flour.

Pro Tips & Notes

  • The “Drip” Factor: Use “drippy” natural nut butter. If your almond butter is dry or from the bottom of the jar, the cookies may crumble.

  • Storage: Store in an airtight container at room temperature for 3 days, or in the fridge for up to a week. They also freeze beautifully!

  • Customization: Feel free to swap pepitas for chopped walnuts or pecans. Just keep the total “mix-in” volume the same.

Q&A

Q: Can I make these vegan?

A: Yes! Replace the egg with a “flax egg” (1 tbsp ground flaxseed meal + 3 tbsp water, let sit for 5 minutes). The cookies will be slightly more fragile but just as tasty.

Q: Why did my cookies fall apart?

A: You likely moved them too soon. Because there is no flour/gluten, the “structure” sets as the cookies cool. Patience is key!

Q: Can I use peanut butter instead?

A: Absolutely. Peanut butter works great and offers a more nostalgic flavor, though it will be slightly more dominant than almond butter.

Leave a Comment