Description
These Healthy Nut and Seed Oatmeal Cookies are irresistibly crunchy, naturally sweetened, and packed with wholesome ingredients. Made with a delicious combination of peanuts, almonds, cashews, walnuts, sunflower seeds, pumpkin seeds, old-fashioned rolled oats, dried cranberries, and raisins, these homemade cookies deliver a satisfying mix of nutty flavor, chewy fruit, and golden toasted crunch. A simple honey and egg white binder holds everything together, while cinnamon and ginger add a warm, comforting touch. With no flour, butter, or refined sugar added, these hearty oatmeal clusters are perfect for breakfast, afternoon snacks, homemade treats, or enjoying with a cup of coffee or tea!
Ingrédients
Scale
- For the Nut, Seed and Oat Inclusion Blend:
- 20 g (~3 tbsp) peanuts, roughly chopped
- 20 g (~3 tbsp) almonds, roughly chopped
- 20 g (~3 tbsp) cashews, roughly chopped
- 20 g (~3 tbsp) walnuts, roughly chopped
- 20 g (~2 1/2 tbsp) raw sunflower seeds
- 20 g (~2 tbsp) raw pumpkin seeds (pepitas)
- 60 g (~3/4 cup) old-fashioned rolled oats
- 20 g (~2 tbsp) dried cranberries
- 20 g (~2 tbsp) dark raisins
- For the Spiced Liquid Binder:
- 2 tbsp pure honey
- 1 large egg white, room temperature
- 1/4 tsp ground cinnamon (or to taste)
- 1/8 tsp ground ginger (or to taste)
- 1 pinch fine sea salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent the delicate nut and seed cookies from sticking during baking.
- Chop Nuts and Combine Inclusions: Roughly chop the 20 g of peanuts, 20 g of almonds, 20 g of cashews, and 20 g of walnuts into small, evenly sized pieces. In a large mixing bowl, combine the chopped nuts with 20 g of raw sunflower seeds, 20 g of raw pumpkin seeds, 60 g of old-fashioned rolled oats, 20 g of dried cranberries, and 20 g of dark raisins. Stir gently to distribute all the ingredients evenly.
- Add Warming Spices: Sprinkle 1/4 teaspoon of ground cinnamon, 1/8 teaspoon of ground ginger, and a pinch of fine sea salt over the nut, seed, oat, and dried fruit mixture. Stir gently until the spices are evenly distributed throughout the dry ingredients.
- Prepare Egg White and Honey Binder: In a separate small mixing bowl, whisk the room-temperature egg white for approximately 1 minute until white, foamy, and slightly increased in volume. Add 2 tablespoons of pure honey and continue whisking until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the prepared honey and egg white mixture over the oat, nut, seed, and dried fruit blend. Using a rubber spatula, stir thoroughly until every piece is lightly coated with the sticky binder and the mixture begins to hold together.
- Portion and Press Cookie Mounds Firmly: Divide the prepared mixture into 8 equal portions and scoop them onto the parchment-lined baking sheet. Using the back of a spoon or slightly damp fingers, press each portion firmly into a compact, tightly packed cookie mound. Make sure the nuts, seeds, and oats are pressed together securely so the cookies hold their shape during baking.
- Bake Until Golden and Set: Bake the healthy nut and seed oatmeal cookies at 350°F (175°C) for 15–20 minutes, or until the edges are golden brown, the egg white and honey binder has set, and the nuts and seeds are lightly toasted and fragrant. Avoid overbaking to prevent the honey and dried fruit from becoming too dark.
- Cool Completely and Serve: Remove the baking sheet from the oven and allow the cookies to cool completely on the pan without moving them. The clusters will be delicate while warm, but the honey and egg white binder will firm up as they cool, creating wonderfully crisp, crunchy cookies. Once completely cooled, carefully lift them from the parchment paper and enjoy!
Notes
- Press Firmly When Shaping: Because this recipe contains no flour or leavening agents, packing the cookie mounds tightly onto the baking sheet is essential. Firm pressing allows the honey and egg white binder to hold the nuts, seeds, and oats together and helps prevent the cookies from crumbling.
- Stick to Old-Fashioned Rolled Oats: Use old-fashioned rolled oats instead of instant, quick-cooking, or steel-cut oats. Rolled oats provide the ideal surface area for binding the ingredients together and create a satisfying combination of chewy texture and toasted crunch.
- Cool Completely Before Handling: Do not attempt to transfer the cookies while they are still warm. The caramelized honey and egg white protein binder need to cool completely to harden into firm, crunchy clusters that hold their shape.
- Temps de préparation: 15 minutes
- Temps de cuisson: 20 minutes
- Catégorie: Snack
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 190
- Sucre: 10g
- Sodium: 25mg
- Graisse: 11g
- Graisse saturée: 1g
- Graisses insaturées: 9g
- Gras trans: 0g
- Glucides: 20g
- Fibres: 3g
- Protéine: 5g
- Cholestérol: 0mg