Healthy Nut and Seed Cookies

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Snack, Breakfast
Cuisine: Healthy, Vegan
Yield: 12 cookies
Intensity: Easy

A Note From the Chef

Tired of store-bought snacks that are loaded with refined sugar and empty calories? These Healthy Nut and Seed Cookies are the perfect solution. They are more than just a cookie; they are a powerhouse of nutrition designed to fuel your body and keep you full for hours. With a delightful crunch from a variety of nuts and seeds, a hint of natural sweetness from bananas and maple syrup, and a generous dose of whole-grain oats, this recipe is a guaranteed winner for the whole family. They are vegan, easily customizable, and come together in one bowl in under 30 minutes!

Why You’ll Love This Recipe

• Wholesome & Nutritious: Packed with healthy fats, plant-based protein, and dietary fiber.

• Naturally Sweetened: Uses ripe bananas and a touch of maple syrup instead of refined sugar.

• Meal-Prep Friendly: Perfect for making ahead for busy weeks.

• Customizable: Swap out your favorite nuts and seeds based on what you have on hand.

• Dietary Friendly: Naturally vegan and can be made gluten-free with certified gluten-free oats.

Equipment Needed

• Large mixing bowl

• Fork or potato masher

• Baking sheet

• Parchment paper or a silicone baking mat

• Measuring cups and spoons

Ingredients

The Wet Ingredients (for binding and sweetness):

• 2 large ripe bananas, mashed (about 1 cup)

• ¼ cup maple syrup

• 1 tsp vanilla extract

• 2 tbsp coconut oil, melted (or sub avocado oil)

The Dry Ingredients (for the base):

• 1 ½ cups old-fashioned rolled oats (use certified gluten-free if needed)

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp sea salt

The Nut & Seed Power Mix (for crunch and nutrition):

• ¼ cup almonds, roughly chopped

• ¼ cup walnuts, roughly chopped

• 2 tbsp pumpkin seeds (pepitas)

• 2 tbsp sunflower seeds

• 2 tbsp chia seeds or flax seeds

• 2 tbsp shredded unsweetened coconut (optional)

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes for an easy cleanup.

Step 2: Create the Cookie Dough
In a large mixing bowl, thoroughly mash the ripe bananas with a fork until smooth. Add the maple syrup, melted coconut oil, and vanilla extract. Stir until the wet ingredients are well combined.

Step 3: Combine Dry and Wet Ingredients
To the same bowl, add the rolled oats, baking soda, cinnamon, and sea salt. Mix everything together until the oats are fully coated.

Step 4: Fold in the Nut & Seed Power Mix
Now, add the star players: the chopped almonds, walnuts, pumpkin seeds, sunflower seeds, chia seeds, and shredded coconut (if using). Fold them into the dough until they are evenly distributed. The dough will be thick and slightly sticky.

Step 5: Shape the Cookies
Using a ¼-cup measuring cup or a large spoon, drop portions of the dough onto the prepared baking sheet. Gently flatten and shape each portion into a cookie shape, about ½-inch thick. These cookies don’t spread much, so shaping them now is key.

Step 6: Bake to Perfection
Bake for 14-16 minutes, or until the edges are lightly golden brown. The tops may still feel a little soft, which is perfect—they will firm up as they cool.

Step 7: Cool Completely
Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes. Then, transfer them to a wire rack to cool completely. This step is crucial for them to set properly and achieve the ideal texture.

Recipe Notes & Variations

• Ripe Bananas are Key: The riper the bananas, the sweeter your cookies will be naturally.

• Seed & Nut Swaps: Feel free to customize! Use pecans instead of walnuts, or add in sesame seeds or hemp hearts. A couple of tablespoons of dark chocolate chips never hurt anyone, either!

• Texture: For a more uniform texture, you can pulse the oats in a food processor a few times before adding them to the dough.

• Storage: Store cooled cookies in an airtight container at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.

Nutrition Information

Disclaimer: The nutritional information below is an estimate provided by an online calculator and will vary based on the specific brands of ingredients you use and any customizations.

Serving Size: 1 cookie
Calories: 158
Total Fat: 8.5g

• Saturated Fat: 3.2g
  Cholesterol: 0mg
  Sodium: 85mg
  Total Carbohydrates: 19.5g

• Dietary Fiber: 3.2g

• Sugars: 8.1g
  Protein: 3.6g