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–+ servings
Close up of raw ingredients including flat green pumpkin seeds, chopped raw almonds with skins, and pale teardrop sunflower seeds.
FL Recipes

Healthy Nut and Seed Cookies

These heavily textured Healthy Nut and Seed Cookies feature a caramelized matrix of golden oats tightly bound with raw almonds, seeds, and shiny cranberries. Perfectly crisp edges with a dense, chewy center!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Base Ingredients
  • 1.5 cups rolled oats 135g, golden-baked old-fashioned oats
  • 0.5 cup raw almonds 65g, rough chopped with brown skins
  • 0.33 cup pumpkin seeds 45g, flat green pepitas
  • 0.33 cup sunflower seeds 45g, pale teardrop-shaped
  • 0.5 cup dried cranberries 60g, shiny dark red
Caramelized Binding Matrix
  • 0.33 cup honey 113g, pure liquid honey
  • 0.25 cup virgin coconut oil 56g, melted
  • 1 large egg white 30g, lightly beaten
  • 1 tsp vanilla extract 5ml, pure extract
  • 0.5 tsp fine sea salt 3g

Equipment

  • 1 Heavy-Duty Baking Sheet Light-colored aluminum prevents the bottoms from burning.
  • 1 Unbleached Parchment Paper Essential for the cookies to set without sticking.
  • 2 Large Glass Mixing Bowls Required for tossing and vigorously mixing the dense matrix.
  • 1 Stiff Silicone Spatula Needed to aggressively press the wet and dry ingredients together.

Method
 

Preparation and Baking
  1. Preheat oven to 325°F (165°C) and line a baking sheet with plain unbleached parchment paper. In a large bowl, combine the rolled oats, chopped raw almonds, pumpkin seeds, and sunflower seeds.
  2. In a separate bowl, vigorously whisk together the melted coconut oil, honey, egg white, vanilla extract, and fine sea salt until fully emulsified and slightly foaming.
  3. Pour the wet mixture over the dry ingredients. Use a stiff silicone spatula to firmly fold everything together for 2 minutes until tightly bound. Gently fold in the dried cranberries last.
  4. Scoop firm ¼ cup (60g) mounds onto the prepared parchment paper. Wet your fingertips and press down firmly to shape them into rustic round cookies with slightly irregular edges.
  5. Bake on the center rack for 14 to 16 minutes, rotating halfway, until the edges are crisp and distinctly golden-brown.
  6. Remove from the oven and let the cookies rest completely undisturbed on the unbleached parchment paper for 20 minutes to allow the caramelized matrix to fully set and harden.

Nutrition

Calories: 195kcalProtein: 4gFat: 11gFiber: 3g

Notes

Hydrate the cranberries in hot water for 5 minutes if they look dull.
Do not substitute honey with maple syrup; the water content will ruin the binding matrix.
Keyword Healthy Nut and Seed Cookies,Oatmeal Seed Cookies,Rustic Bakery Cookies

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