Hearty, lightly sweet, and filled with crunchy nuts, wholesome seeds, and bits of dark chocolate. These satisfying oat cookies are perfect for an afternoon treat, a lunchbox addition, or an easy grab-and-go snack.
MAKES
About 18 cookies
QUICK RECIPE OVERVIEW
Why you’ll love them
These easy homemade cookies bring together fiber-rich oats, a variety of nuts and seeds, and healthy fats in every bite. They're lightly sweetened with maple syrup and make a delicious snack you can prepare ahead for the week.
What Makes Them So Flavorful?
Toasty pecans, almonds, and pumpkin seeds add a delicious nutty crunch, while cinnamon, maple syrup, and dark chocolate bring just the right touch of warmth and sweetness.
Helpful Tips
Adjust the texture: If the mixture is too dry, add 1–2 teaspoons of water and pulse again. If too sticky, refrigerate briefly before rolling.
Make them extra chocolatey: Roll in a light dusting of cacao powder or drizzle with melted dark chocolate.
Switch up the nuts: Try pecans or a combination of walnuts and almonds.
Storage: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Nourish & Rooted Tip: Keep a batch in the fridge for those moments when you're craving something chocolatey. They're a delicious little treat made with ingredients that bring both flavor and nourishment to every bite!
Golden Oat & Seed Cookies
MAKES
About 18 cookies
Ingredients:
1 cup rolled oats
½ cup almond flour
⅓ cup pumpkin seeds (pepitas)
¼ cup sliced almonds
¼ cup sunflower seeds
¼ cup chopped pecans
2 tablespoons ground flaxseed
2 tablespoons chia seeds
1 tablespoon collagen peptides
1 tablespoon protein powder
½ teaspoon ground cinnamon
¼ cup coconut oil, melted and slightly cooled
1 large egg
3 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
¼ cup dark chocolate chips
Instructions:
Preheat oven: Preheat to 350°F and line a baking sheet with parchment paper.
Combine dry ingredients: In a large bowl, mix oats, almond flour, nuts, seeds, flaxseed, chia seeds, collagen, protein powder, and cinnamon.
Mix wet ingredients: In a separate bowl, whisk together melted coconut oil, egg, maple syrup, and vanilla.
Make the dough: Pour wet ingredients into dry ingredients and stir until combined. Fold in chocolate chips. Let the mixture rest for 5 minutes to absorb moisture.
Shape cookies: Scoop approximately 2 tablespoons of dough per cookie. Press firmly into rounds and flatten slightly on the prepared baking sheet.
Bake: Bake for 12–15 minutes, until edges are lightly golden and centers are set.
Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. They will firm up as they cool.
Recipe Notes
Texture: These are hearty, dense oat-and-seed cookies rather than traditional soft, buttery cookies. Allow them to cool completely for the best texture.
Protein Powder: Different brands absorb moisture differently. Add a splash of milk or water if needed to help bind the dough.
Storage: Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Make Ahead: Prepare a batch and freeze individual cookies for a convenient snack whenever you need one.
Nourish & Rooted Tip: I love finding simple ways to add more nuts, seeds, and fiber-rich foods to everyday snacks. These cookies bring together a wonderful variety of wholesome ingredients while still giving you that little something sweet to enjoy!
