Wholesome & Crunchy: The Ultimate Healthy Nut and Seed Energy Cookies Recipe

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. 2

   In a large mixing bowl, combine the rolled oats, chopped almonds, chopped walnuts, chia seeds, flax seeds, pumpkin seeds, sunflower seeds, ground cinnamon, and sea salt. Stir well to ensure all dry ingredients are evenly distributed.
3. 3

   In a separate medium bowl, whisk together the natural peanut butter, maple syrup (or honey), unsweetened applesauce, and vanilla extract until smooth and well combined.
4. 4

   Pour the wet ingredient mixture into the bowl with the dry ingredients. Use a sturdy spoon or a spatula to mix thoroughly until a thick, uniform dough forms. If using, fold in optional dark chocolate chips or dried fruit now.
5. 5

   Using a 1.5-inch cookie scoop or your hands, roll the dough into uniform balls. Place them about 1 inch apart on the prepared baking sheet. Gently flatten each ball slightly with the palm of your hand or the back of a spoon.
6. 6

   Bake for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set. They will still be soft when removed from the oven but will firm up as they cool.
7. 7

   Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.