👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
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2
In a large bowl, combine the rolled oats, chopped nuts, mixed seeds, shredded coconut, cinnamon, and salt. Stir well to ensure all dry ingredients are evenly distributed.
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3
In a separate medium bowl, whisk together the nut butter, maple syrup, vanilla extract, and melted coconut oil until smooth and fully combined.
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4
Pour the wet mixture into the dry ingredients. Use a sturdy spatula or wooden spoon to mix everything together until thoroughly coated and a thick, sticky dough forms.
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5
Scoop about 1.5-2 tablespoons of dough per cookie. Roll into balls, then gently flatten into ½-inch thick discs and place them on the prepared baking sheet, leaving about an inch between each.
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6
Bake for 12-15 minutes, or until the edges are lightly golden brown and the cookies feel firm to the touch. Keep an eye on them to prevent over-browning.
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7
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will firm up as they cool.
💡 Notes
Store cooled cookies in an airtight container at room temperature for up to 5-7 days, or in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months. Feel free to add a handful of dried fruit or a drizzle of dark chocolate for extra flavor.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
6g
Total Fat
15g
Saturated Fat
4g
Carbs
15g
Fiber
4g
Sugar
6g
Sodium
75mg
Cholesterol
0mg
