Nut and Oat Energy Cookies
Prep time: 10 minutes | Cook time: 12-15 minutes | Servings: 6-8 cookies
Ingredients
The Nut & Seed Base:
30 g cashews: Roughly chopped.
30 g pumpkin seeds: Whole for great texture.
1 tbsp sunflower seeds: Provides a subtle nutty crunch.
30 g almonds: Sliced or chopped.
30 g dried cranberries or raisins: For natural sweetness.
1/2 cup rolled oats: Ensure they are certified gluten-free if necessary.
The Binders:
1 large egg, beaten: To hold the mixture together.
1 tbsp honey or maple syrup: (Optional) If you prefer a bit of extra sweetness.
Pinch of salt: To balance the flavors.
Detailed Directions
1. Prep Your Space
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies don’t stick to the pan.
2. Mix the Dry Ingredients
In a large glass bowl, combine the cashews, pumpkin seeds, sunflower seeds, almonds, dried fruit, and oats. Stir them together so the different textures are well distributed.
3. Bind the Mixture
Pour the beaten egg over the nut and seed mixture. If you are using honey or maple syrup, add it now. Stir thoroughly until every nut, seed, and oat is lightly coated in the egg mixture. This is what ensures the cookies don’t crumble apart after baking.
4. Shape the Cookies
Scoop about 2 tablespoons of the mixture at a time onto the baking sheet. Use the back of the spoon to flatten them into discs. Since there is no flour or leavening agent, they won’t spread much, so shape them exactly how you want them to look when finished.
5. Bake to Golden Perfection
Bake for 12–15 minutes. You are looking for the edges to turn a light golden brown and for the egg to be fully set.
6. The Cooling Rule
This is the most important step: Let the cookies cool completely on the baking sheet. As they cool, the ingredients will “set” and firm up. If you move them while they are hot, they may fall apart.
Storage Tip
Keep these in an airtight container for up to 5 days. They are a perfect “grab-and-go” breakfast or a pre-workout snack!
