These nut and seed energy cookies are a simple, wholesome snack designed for busy days and hungry moments. Made with oats, nuts, seeds, and natural sweeteners, they come together quickly and deliver a chewy, satisfying bite without refined sugar. Perfect for lunchboxes, after-school snacks, or a quick energy boost, these cookies are as practical as they are delicious.
Why You’ll Love This Recipe
These cookies are incredibly quick to prepare, requiring minimal effort and everyday pantry ingredients. They are naturally sweetened, filling, and customizable, making them suitable for both kids and adults. The texture is chewy with just the right amount of crunch, and they hold together well for on-the-go snacking. Whether you need a pre-workout bite or a healthier treat option, this recipe fits effortlessly into a busy routine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup rolled oats
1/2 cup mixed nuts, roughly chopped (walnuts, almonds, and pecans)
1/4 cup mixed seeds (pumpkin seeds and sunflower seeds)
1/3 cup honey or maple syrup
1/4 cup nut butter (peanut butter or almond butter)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 pinch sea salt
Directions
Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large bowl, mix the honey or maple syrup with the nut butter, vanilla extract, cinnamon, and sea salt until smooth and fully combined.
Add the rolled oats, chopped nuts, and mixed seeds to the bowl. Stir until all ingredients are evenly coated and the mixture begins to hold together.
Allow the mixture to rest for 10 minutes so the oats can absorb moisture.
Scoop about 2 tablespoons of the mixture per cookie and place onto the prepared baking sheet. Press each portion firmly into a flat disc.
Bake for 12 to 15 minutes, until the edges turn lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for at least 20 minutes to set before handling.
Servings and timing
This recipe yields 8 to 10 cookies.
Preparation time is approximately 10 minutes.
Baking time is 12 to 15 minutes.
Total time is about 25 minutes.
Variations
For a vegan version, use maple syrup instead of honey.
Swap the mixed nuts for a single nut variety such as almonds or cashews.
Add 1 tablespoon of chia seeds or flaxseeds for extra fiber.
Mix in 2 tablespoons of dried fruit such as raisins or dried cranberries for added sweetness.
For a softer texture, replace 2 tablespoons of oats with oat flour.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 7 days.
For longer storage, keep them in the refrigerator for up to 2 weeks.
They can also be frozen for up to 2 months. Thaw at room temperature or warm briefly in the microwave for a softer texture.
FAQs
Can these cookies be frozen?
Yes, once completely cooled, they freeze very well for up to two months when stored in an airtight container.
Are these cookies suitable for kids?
Yes, they are naturally sweet and filling. For younger children, chop the nuts very finely.
Can I make them gluten-free?
Yes, simply use certified gluten-free rolled oats.
Why did my cookies fall apart?
This usually happens if the mixture was not pressed firmly enough or if the cookies were handled before fully cooling.
Can I use quick oats instead of rolled oats?
Quick oats can be used, but the texture will be softer and less chewy. Reduce the amount to 3/4 cup.
Do these cookies spread while baking?
No, they keep their shape, so it is important to flatten them before baking.
Can I make them without nuts?
Yes, replace the nuts with additional seeds or extra oats.
Are these cookies very sweet?
They are mildly sweet, relying on honey or maple syrup rather than refined sugar.
What nut butter works best?
Peanut butter and almond butter both work well. Choose a natural, well-stirred variety.
Can I double the recipe?
Yes, this recipe doubles easily with no changes to baking time.
Conclusion
Nut and seed energy cookies are a practical, nourishing snack that fits easily into everyday life. With simple ingredients, quick preparation, and endless variations, they are a reliable option for anyone looking for a wholesome homemade treat. Once you try them, they are sure to become a regular part of your snack rotation.
Nut and seed energy cookies are quick, wholesome snacks made with oats, nuts, seeds, and natural sweeteners. Ready in just 25 minutes, they are perfect for busy days and healthy snacking.
Author:Sophia
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:8 to 10 cookies
Category:Snack
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
1 cup rolled oats
1/2 cup mixed nuts, roughly chopped (walnuts, almonds, pecans)
1/4 cup mixed seeds (pumpkin seeds and sunflower seeds)
1/3 cup honey or maple syrup
1/4 cup nut butter (peanut or almond butter)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 pinch sea salt
Instructions
Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large bowl, mix the honey or maple syrup with the nut butter, vanilla extract, cinnamon, and sea salt until smooth and well combined.
Add the rolled oats, chopped nuts, and mixed seeds. Stir until everything is evenly coated and the mixture begins to hold together.
Let the mixture rest for 10 minutes to allow the oats to absorb moisture.
Scoop about 2 tablespoons per cookie onto the baking sheet. Press each portion into a flat disc shape.
Bake for 12 to 15 minutes, until the edges are lightly golden.
Remove from oven and cool on the baking sheet for at least 20 minutes before handling to allow cookies to set.
Notes
Use maple syrup instead of honey for a vegan version.
Add chia or flaxseeds for more fiber.
Include dried fruit for extra sweetness.
Replace 2 tablespoons of oats with oat flour for a softer texture.
Ensure cookies are pressed firmly and cooled before handling to avoid crumbling.
