Healthy No-Flour Nut and Seed Cookies

by

Healthy No-Flour Nut and Seed Cookies

Description

These Healthy No-Flour Nut and Seed Cookies are a powerhouse of nutrition — chewy, crunchy, and naturally sweetened! Made without any refined flour or sugar, these cookies rely on wholesome oats, nuts, seeds, and a touch of honey or maple syrup. Perfect for breakfast-on-the-go or a guilt-free snack, they’re gluten-free, protein-packed, and full of healthy fats that keep you energized for hours.

Ingredients

  • 1 cup rolled oats

  • ½ cup mixed nuts (almonds, walnuts, pecans, or cashews), roughly chopped

  • ¼ cup sunflower seeds

  • 2 tbsp chia seeds

  • 2 tbsp flaxseeds

  • ¼ cup shredded coconut (unsweetened)

  • â…“ cup honey or maple syrup

  • ¼ cup natural peanut butter or almond butter

  • 1 tsp vanilla extract

  • ¼ tsp salt

  • Optional: ¼ cup dark chocolate chips or dried cranberries

Instructions

  1. Preheat oven: Set oven to 350°F (175°C) and line a baking tray with parchment paper.

  2. Mix wet ingredients: In a small saucepan or microwave-safe bowl, gently warm the honey and nut butter until smooth. Stir in vanilla extract.

  3. Combine dry ingredients: In a large bowl, mix oats, nuts, seeds, coconut, and salt.

  4. Combine wet and dry: Pour the wet mixture over the dry ingredients. Stir until everything is evenly coated.

  5. Form cookies: Scoop about 2 tablespoons of mixture for each cookie and flatten slightly on the baking sheet.

  6. Bake: Bake for 10–12 minutes, until golden around the edges.

  7. Cool: Let cookies cool completely on a rack. They firm up as they cool.

Notes

  • Use certified gluten-free oats if you’re avoiding gluten.

  • Swap nut butter for sunflower seed butter for a nut-free version.

  • Store in an airtight container for up to 1 week or freeze for up to 2 months.

Tips

  • Add a sprinkle of sea salt on top before baking for a sweet-salty flavor boost.

  • For extra crunch, lightly toast the nuts and seeds before mixing.

  • If the mixture feels too dry, add a tablespoon of warm water or extra nut butter.

Servings

Yield: 12–14 cookies
Serving size: 1 cookie

Nutritional Information (per cookie, approximate)

  • Calories: 145

  • Protein: 4 g

  • Fat: 9 g

  • Carbohydrates: 12 g

  • Fiber: 3 g

  • Sugar: 5 g

Health Benefits

  • Heart-Healthy Fats: Nuts and seeds provide omega-3 and unsaturated fats.

  • Fiber-Rich: Oats, chia, and flaxseeds aid digestion and help maintain energy levels.

  • No Refined Sugar: Natural sweeteners offer steady energy without crashes.

  • Gluten-Free & Flourless: Perfect for those avoiding refined grains.

  • Protein Boost: Keeps you full and supports muscle repair.

Q&A Section

Q1: Can I make these cookies vegan?
Yes! Use maple syrup instead of honey, and ensure your chocolate chips are dairy-free.

Q2: Can I make them chewy instead of crunchy?
Slightly underbake (9–10 minutes) for a chewier texture.

Q3: What’s the best way to store them?
Keep in an airtight container at room temperature for up to a week, or refrigerate for extra freshness.

Q4: Can I add other mix-ins?
Absolutely! Try pumpkin seeds, hemp hearts, raisins, or chopped dates.

Q5: Are these suitable for kids?
Yes — they’re a wholesome snack for lunchboxes (just check for nut allergies).

Leave a Comment