Healthy Nut & Oat Energy Cookies

Table of Contents

150 g hazelnuts
60 g almonds
50 g peanuts
30 g cashews
30 g pumpkin seeds
1 tbsp sunflower seeds
2 tbsp sesame seeds
30 g dried cranberries (unsweetened if possible)
150 g oatmeal (rolled oats, gluten-free certified if needed)
Cinnamon to taste
1 tsp honey (you can increase slightly if you want a bit more binding/sweetness)
Optional: 1–2 tbsp unsweetened applesauce or mashed banana (for added moisture/binding)

Preheat oven to 160°C (320°F). Line a baking sheet with parchment paper.
Chop nuts: Roughly chop all nuts (hazelnuts, almonds, peanuts, cashews) and place them in a large mixing bowl.
Add seeds and oats: Stir in pumpkin seeds, sunflower seeds, sesame seeds, oatmeal, and cinnamon.
Add cranberries: Mix in the dried cranberries.
Mix wet ingredients: In a small saucepan or microwave-safe bowl, gently warm the honey just until runny (not hot). If using, stir in applesauce or mashed banana.
Combine: Pour the wet mixture over the dry mix and stir thoroughly until evenly combined. Let sit for 5–10 minutes to allow the oats to absorb moisture.
Form cookies: Using your hands or a spoon, form small cookie-shaped rounds and place them on the baking sheet. Press down slightly to flatten.
Bake for 12–15 minutes or until lightly golden. They should hold together but still be a bit soft.
Cool completely on a wire rack. They firm up as they cool.
🔸 Storage: