Nut and Seed Oatmeal Cookies Recipe
These Nut and Seed Oatmeal Cookies are the perfect balance of wholesome ingredients and satisfying flavor. Packed with the goodness of oats, nuts, and seeds, they make for a deliciously crunchy yet chewy treat that’s both nutritious and indulgent. Whether you’re looking for a healthier snack or something to satisfy your sweet tooth, these cookies are an excellent choice. They’re customizable to suit your tastes, whether you prefer almonds, walnuts, sunflower seeds, or chia seeds, and they can easily be made gluten-free or vegan! With every bite, you get a mix of textures, plus a little extra boost of energy from the added nuts and seeds. Let’s dive into this simple yet rewarding recipe!
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