Healthy Nut & Seed Energy Cookies Recipe

Introduction

These Healthy Nut & Seed Energy Cookies are a perfect snack for a quick boost of natural energy. Packed with wholesome ingredients like bananas, nuts, and seeds, they offer a satisfying crunch and subtle sweetness without refined sugars.

Ingredients

• 2 ripe bananas, mashed
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup nut butter (peanut or almond)
• 1 1/2 cups rolled oats
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/4 cup chopped almonds
• 1/4 cup chopped pecans
• 1/4 cup chopped walnuts
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon flax seeds
• 1/4 cup dried cranberries or raisins

Instructions

1. Step 1: Mash the bananas in a large bowl until smooth. Stir in the maple syrup, vanilla extract, and nut butter until creamy.
2. Step 2: Add the rolled oats, cinnamon, and salt. Stir until the mixture is well combined.
3. Step 3: Fold in the chopped almonds, pecans, walnuts, pumpkin seeds, sunflower seeds, chia seeds, flax seeds, and dried cranberries or raisins, ensuring an even mix.
4. Step 4: Scoop heaping tablespoons of dough and shape into thick disks. Place them on a parchment-lined baking sheet and flatten slightly.
5. Step 5: Bake at 350°F (175°C) for 15–18 minutes, until edges are golden and centers are set.
6. Step 6: Cool the cookies on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use your favorite nut butter for a different flavor profile, such as cashew or sunflower seed butter.
• Swap dried cranberries with chopped dates or apricots for natural sweetness.
• For a vegan option, ensure the nut butter and maple syrup are pure and free from additives.
• Add a pinch of ground ginger or nutmeg for a warm spice twist.

Storage

Store these energy cookies in an airtight container at room temperature for 3–4 days. For longer freshness, refrigerate for up to 1 week or freeze for up to 3 months. To enjoy frozen cookies, thaw at room temperature or warm briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Rolled oats are preferred for their texture and ability to hold the cookies together, but quick oats can be used in a pinch. The cookies may be slightly softer.

Are these cookies gluten-free?

They can be gluten-free if you use certified gluten-free rolled oats and check that all other ingredients are free from gluten contamination.

Healthy Nut & Seed Energy Cookies Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

These Healthy Nut & Seed Energy Cookies are a wholesome, nutrient-packed treat made with ripe bananas, nut butter, oats, a variety of nuts and seeds, and naturally sweetened with maple syrup. They are perfect for a quick energy boost, snack, or breakfast on the go, balancing delicious flavors with wholesome ingredients for a satisfying and healthy cookie option.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 30 minutes
• Yield: 12 cookies 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 2 ripe bananas, mashed
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup nut butter (peanut or almond)

Dry Ingredients

• 1 1/2 cups rolled oats
• 1/2 teaspoon cinnamon
• Pinch of salt

Nuts and Seeds

• 1/4 cup chopped almonds
• 1/4 cup chopped pecans
• 1/4 cup chopped walnuts
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon flax seeds

Dried Fruit

• 1/4 cup dried cranberries or raisins

Instructions

1. Prepare Wet Ingredients: Mash the ripe bananas in a large bowl until smooth. Stir in the maple syrup, vanilla extract, and nut butter until the mixture becomes creamy and well combined.
2. Combine Dry Ingredients: Add the rolled oats, cinnamon, and a pinch of salt to the wet mixture. Stir thoroughly until all ingredients are evenly incorporated forming a thick dough.
3. Add Nuts, Seeds, and Dried Fruit: Fold in the chopped almonds, pecans, walnuts, pumpkin seeds, sunflower seeds, chia seeds, flax seeds, and dried cranberries or raisins. Mix until distributed evenly throughout the dough.
4. Shape the Cookies: Scoop heaping tablespoons of the dough and shape each into thick disks. Place the formed cookies on a parchment-lined baking sheet, then gently flatten each cookie slightly to help them bake evenly.
5. Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 15 to 18 minutes, or until the edges turn golden brown and the centers are set, indicating they are cooked through.
6. Cool Down: Allow the cookies to cool on the baking tray for 5 minutes to firm up before transferring them to a wire rack to cool completely.
7. Storage: Store the cookies in an airtight container at room temperature for up to 3 to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months to maintain freshness.

Notes

• Use ripe bananas for natural sweetness and moisture.
• You may substitute nuts and seeds according to your preference or availability.
• For a vegan version, ensure maple syrup is used and nut butter is plant-based.
• These cookies are best consumed within a week for optimal freshness or can be frozen for longer storage.
• Flattening the cookies before baking helps them cook evenly and prevents doughy centers.

Keywords: healthy cookies, energy cookies, nut and seed cookies, baked snacks, healthy snacks, oat cookies, banana cookies, maple syrup cookies