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Healthy Nut and Seed Cookies
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Ingredients:
- 1 cup rolled oats
- 1/2 cup mixed nuts (almonds, peanuts, walnuts, chopped)
- 1/2 cup mixed seeds (sunflower seeds, chia seeds, flaxseeds, pumpkin seeds)
- 1/2 cup dried fruits (raisins, cranberries, or chopped dates)
- 1/4 cup shredded coconut (optional)
- 1/2 cup peanut butter (or almond butter)
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix the Dry Ingredients:
- In a large mixing bowl, combine the oats, nuts, seeds, dried fruits, shredded coconut (if using), cinnamon, and salt.
- Prepare the Wet Mixture:
- In a separate bowl, mix the peanut butter, honey (or maple syrup), and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated and sticky.
- Shape the Cookies:
- Scoop out spoonfuls of the mixture and shape them into cookies, pressing them together firmly. Place them on the prepared baking sheet.
- Bake:
- Bake the cookies for 10-12 minutes or until golden brown around the edges.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Store:
- Enjoy these cookies as a snack or breakfast on the go. Store them in an airtight container at room temperature for up to 5 days.
This recipe is versatile; you can swap ingredients based on your preferences (e.g., use cashews, pecans, or add chocolate chips). Let me know if you’d like further variations!