Nut and Seed Oatmeal Cookies Recipe
Ingredients:
- Dried apricots – 4-5 pieces, soaked in water
- Oatmeal – 2 tablespoons
- Walnuts – 50 g (about 1/2 cup), coarsely chopped
- Peanuts – 100 g (about 3/4 cup)
- Pumpkin seeds – 30 g (about 2 tablespoons)
- Sunflower seeds – 40 g (about 3 tablespoons)
- Poppy seeds – 1 tablespoon
- Flaxseed – 1 tablespoon
- Sesame seeds – 1 tablespoon
- Almonds – 50 g (about 1/2 cup), coarsely chopped
- Egg white – 1 large egg
- Agave syrup or Jerusalem artichoke syrup – 1 tablespoon (or any other sugar substitute)
Directions:
- Prepare the Dried Apricots:
- Soak the dried apricots in water for a few minutes until soft.
- Once softened, drain and pat them dry. Cut the apricots into small pieces as shown in the video.
- Toast the Oatmeal:
- In a dry pan, lightly toast the 2 tablespoons of oatmeal over medium heat for about 1 minute, stirring frequently to prevent burning. This enhances the flavor and gives a nice nutty aroma.
- Mix the Nuts and Seeds:
- In a large mixing bowl, combine the walnuts, peanuts, pumpkin seeds, sunflower seeds, poppy seeds, flaxseed, sesame seeds, and almonds.
- Add the toasted oatmeal and chopped dried apricots. Mix everything well to combine.
- Prepare the Binding Ingredients:
- In a separate bowl, whisk the egg white with 1 tablespoon of agave or Jerusalem artichoke syrup (or any sugar substitute you prefer).
- Stir the egg white mixture into the nut and seed mixture until everything is evenly coated.
- Form the Cookies:
- Preheat the oven to 180°C (350°F).
- Take small portions of the mixture and shape them into round cookie shapes (you can flatten them slightly if you prefer).
- Place the cookies on a parchment-lined baking sheet, leaving a bit of space between each cookie.
- Bake the Cookies:
- Bake in the preheated oven for about 15 minutes, or until the cookies are golden and slightly crisp on the outside.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy:
- Once cooled, enjoy these deliciously crunchy and nutty cookies. They make for a perfect healthy snack!
Serving Suggestions:
- Enjoy these cookies with a cup of tea or coffee as a mid-morning snack.
- Pack them as a healthy on-the-go snack for work or school.
- Serve alongside a yogurt bowl or smoothie for a balanced breakfast.
Cooking Tips:
- Toast the Nuts: For extra flavor, you can lightly toast the walnuts, almonds, and peanuts before mixing them into the cookie dough.
- Adjust Sweetness: If you prefer sweeter cookies, you can add more agave syrup or your preferred sweetener.
- Customize the Mix: Feel free to swap out or add different nuts and seeds based on what you have available.
Nutritional Benefits:
- Nuts and seeds: Rich in healthy fats, protein, and fiber, which help provide long-lasting energy.
- Oats: A great source of dietary fiber and essential vitamins and minerals.
- Dried apricots: Add natural sweetness and are a good source of vitamins A and C.
- Flaxseeds and sesame seeds: Packed with omega-3 fatty acids and antioxidants.
Dietary Information:
- Gluten-free (if using certified gluten-free oats)
- Refined sugar-free (if using natural sweeteners like agave or Jerusalem artichoke syrup)
- Dairy-free
- Vegetarian
Nutritional Facts (per cookie, based on 12 cookies):
- Calories: ~150
- Protein: 5g
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 3g
- Sugar: 3g