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.
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
NUTTY · HEARTY · CRUNCHY
ABOUT 18 COOKIES | PREP 15 MINUTES | BAKE 12-15 MINUTES
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
Method:
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.
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 for 12–15 minutes, until edges are lightly golden and centers are set.
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.
