Healthy Nut and Seed Biscuits

These Healthy Nut and Seed Biscuits are a wholesome, crunchy, and satisfying snack that skips flour and sugar altogether — making them gluten-free, low-carb, and refined sugar-free. They’re naturally sweetened with banana or dates, rich in healthy fats, high in fiber, and packed with nutrients from a powerful mix of nuts and seeds.

Whether you’re following a paleo, keto, or clean eating plan, these biscuits make an ideal breakfast companion, on-the-go snack, or energy-boosting afternoon treat. They’re also kid-friendly and super customizable.

Recipe Summary

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 10–12 biscuits

• Skill Level: Easy

Ingredients

Base:

• 1 ripe banana (or 3–4 Medjool dates, pitted and soaked in warm water for 10 minutes)

• 1 large egg (or flax egg for vegan option: 1 tbsp flaxseed meal + 3 tbsp water)

• 2 tablespoons coconut oil or olive oil

• 1 teaspoon vanilla extract (optional)

• 1/2 teaspoon cinnamon

• Pinch of sea salt

Dry Ingredients:

• 1/2 cup chopped almonds

• 1/2 cup chopped walnuts or pecans

• 1/4 cup sunflower seeds

• 1/4 cup pumpkin seeds (pepitas)

• 2 tablespoons chia seeds

• 2 tablespoons flaxseeds

• 2 tablespoons sesame seeds

• 2 tablespoons shredded unsweetened coconut (optional)

Instructions

Step 1: Preheat and Prepare

• Preheat your oven to 350°F (175°C).

• Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mash and Mix Wet Ingredients

• In a large mixing bowl, mash the banana (or purée soaked dates in a blender).

• Add the egg (or flax egg), melted coconut oil, vanilla, cinnamon, and salt.

• Mix until smooth and well combined.

Step 3: Add Dry Ingredients

• Fold in all the chopped nuts, seeds, and coconut (if using).

• Mix thoroughly to coat all the dry ingredients in the wet mixture. The dough should be sticky but firm enough to scoop.

Step 4: Shape the Biscuits

• Scoop out the mixture using a spoon or small ice cream scoop.

• Form into biscuit shapes or flatten slightly with the back of the spoon.

• Space about 1 inch apart on the baking sheet.

Step 5: Bake

• Bake for 20–25 minutes or until golden brown around the edges and firm in the center.

• Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Intensity Level: Easy

This recipe is very beginner-friendly and doesn’t require any fancy equipment — just a mixing bowl, spoon, and oven. It’s also highly forgiving and open to substitutions based on what you have in your pantry.

Tips & Variations

• Vegan Option: Use a flax egg instead of a regular egg.

• Keto-Friendly: Omit banana and dates, and use a keto-safe sweetener like monk fruit or erythritol if desired.

• Make it savory: Skip the banana and vanilla, add herbs (like rosemary or thyme), a bit of nutritional yeast, and some grated zucchini or chopped spinach.

• Extra crunch: Add a tablespoon of almond butter or tahini for richer texture.

Storage

• Room Temperature: Store in an airtight container for up to 4 days.

• Refrigerator: Keeps well in the fridge for up to 1 week.

• Freezer-Friendly: Freeze in a zip-top bag for up to 3 months. Reheat in the oven or toaster oven for best texture.

Nutritional Information (Per Biscuit, Approximate)

Note: Based on banana version. Keto version will have significantly fewer carbs.

Final Thoughts

These Healthy Nut and Seed Biscuits prove that wholesome can still be delicious. Whether you’re reaching for a quick energy boost, satisfying a mid-afternoon craving, or prepping for a road trip snack, these crunchy, nutrient-rich biscuits will be your new go-to.

They’re packed with healthy fats, fiber, protein, and a touch of natural sweetness — everything you need to power your day without the crash.

Ready to bake a batch? Your body and taste buds will thank you.