These hearty and aromatic cookies—despite their misleading title “Liver with Oatmeal and Nuts”—contain no liver at all. Instead, they are an energy-boosting, fiber-rich blend of roasted nuts, seeds, cranberries, oats, and a touch of spice. Perfect for breakfast, snacking, or a healthy dessert, these cookies are both nourishing and indulgent. Shaped easily using cookie molds and baked until lightly golden, they are irresistibly crunchy, naturally sweetened, and loaded with wholesome texture.
Whether you’re looking for a new way to enjoy oatmeal or a creative gluten-free cookie to share with friends and family, these nut-packed oat cookies are a delightful surprise. You can also serve them with a quick homemade apple-maple compote for an added fruity twist.
Cooking Time
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Prep Time: 20 minutes
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Cook Time: 15–20 minutes
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Cooling Time: 10 minutes
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Total Time: 45–50 minutes
Ingredients
For the Nut and Oat Cookie Mixture:
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150 g hazelnuts
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60 g almonds
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50 g peanuts
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30 g cashews
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30 g pumpkin seeds
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1 tbsp sunflower seeds
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2 tbsp sesame seeds
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30 g dried cranberries
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150 g oatmeal
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Cinnamon to taste
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1 tsp honey
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1 egg
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Olive oil, for greasing
For the Optional Apple-Maple Compote:
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60 g almonds
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Roasted hazelnuts (as desired)
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1 green apple
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A splash of water
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Maple syrup to taste
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Zest of one orange
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150 g oatmeal
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1 tbsp cashews
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1 tbsp pumpkin seeds
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1 tsp sunflower seeds
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1 tbsp peanuts
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1 tbsp sesame seeds
Step-by-Step Cooking Directions
Step 1: Roast and Prepare the Nuts
Place the hazelnuts, almonds, peanuts, cashews, and pumpkin seeds in a dry skillet over medium heat. Roast for 5–7 minutes, stirring occasionally, until the nuts are fragrant and lightly browned. Be careful not to burn them. Let them cool slightly, then peel the hazelnuts by rubbing them in a clean towel.
Step 2: Combine Seeds and Dried Fruit
To the roasted nuts, add the sunflower seeds, sesame seeds, and dried cranberries. Stir to combine. Add a pinch of cinnamon for a warm depth of flavor.
Step 3: Add the Oats and Binder
Mix in the oatmeal to create the bulk of your cookie base. In a separate bowl, whisk together 1 tsp honey and 1 egg, then pour it over the oat-nut mixture. Stir well to ensure everything is coated and holds together.
Step 4: Shape the Cookies
Grease your hands lightly with olive oil. Scoop a portion of the mixture and press it into a cookie mold or shape it by hand into a compact disc. Place each cookie on a lined baking tray, leaving some space between each.
Step 5: Bake the Cookies
Preheat your oven to 180°C (350°F). Bake the cookies for 15–20 minutes, or until golden brown and fragrant. Let cool on the tray for a few minutes before transferring to a wire rack.
Optional Step 6: Make the Apple-Maple Compote
Grind roasted almonds and hazelnuts. Peel and core a green apple, chop it, and cook it with a splash of water until soft. Add maple syrup and orange zest, and mash or blend to a chunky puree. Mix in additional oats, cashews, seeds, and nuts to create a spreadable topping.
Nutritional Information (Approximate per cookie, assuming 20 cookies)
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Calories: 145
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Protein: 4 g
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Fat: 10 g
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Carbohydrates: 11 g
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Fiber: 2.5 g
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Sugar: 4 g
These cookies are nutrient-dense and contain healthy fats, plant protein, and dietary fiber.
The Origins and Popularity of the Recipe
Though the name might raise an eyebrow, this recipe is rooted in the growing popularity of wholesome, homemade oat cookies across Europe and North America. The “Liver with Oatmeal and Nuts” title likely stems from a mistranslation or playful nod to a hearty, energy-dense snack. Such recipes have gained traction among health enthusiasts looking for alternatives to sugary, processed snacks. Nut and oat cookies have become staples in gluten-free baking circles and are a favorite among those who enjoy hearty textures and minimally processed ingredients.
Reasons Why You’ll Love This Recipe
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It’s quick and easy to make.
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It’s free of refined flour.
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Each bite is packed with nuts, seeds, and cranberries.
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Perfect for breakfast, snacks, or energy boosts.
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Customizable with your favorite nuts or add-ins.
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Can be made dairy-free.
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Fun to make with kids using cookie molds.
Health Benefits
This recipe is loaded with nutritional benefits:
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Oats support heart health and digestion.
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Nuts and seeds are rich in omega-3s, vitamin E, and plant-based protein.
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Dried cranberries provide antioxidants and natural sweetness.
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Cinnamon can help regulate blood sugar levels.
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Olive oil offers healthy monounsaturated fats.
With no refined flour and minimal added sugar, these cookies are a healthier alternative to many store-bought options.
Serving Suggestions
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Serve them with a hot cup of tea or coffee.
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Add to lunchboxes for a wholesome treat.
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Crumble over yogurt with fruit for breakfast.
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Serve warm with the optional apple-maple compote.
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Drizzle with a bit of dark chocolate for a dessert twist.
Common Mistakes to Avoid
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Skipping the nut roasting: This step enhances flavor and aroma.
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Using too much honey: It can make the cookies overly soft or sticky.
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Overmixing the egg mixture: This can break down the oats.
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Not shaping tightly enough: The cookies may fall apart if not compacted.
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Baking too long: They can become overly hard if overbaked.
Pairing Recommendations
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Drinks: Herbal tea, spiced chai, almond milk, or cold brew coffee.
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Fruits: Fresh apple slices, grapes, or orange wedges.
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Spread: A dab of peanut butter or Greek yogurt on the side.
Cooking Tips
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Use a silicone mold for easy shaping and uniform cookies.
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Chill the mixture slightly before shaping if it feels too loose.
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Add a dash of vanilla extract or nutmeg for depth.
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Use maple syrup instead of honey for a vegan option.
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Double the batch and freeze extras.
Similar Recipes to Try
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Cinnamon Raisin Oatmeal Cookies
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Banana Nut Breakfast Bars
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Peanut Butter Oat Cookies
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No-Bake Energy Balls
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Almond-Date Granola Clusters
Variations to Try
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Chocolate Chip Nut Cookies: Add dark chocolate chips to the mixture.
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Tropical Version: Use dried pineapple and coconut flakes.
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Spiced Pumpkin Cookies: Add pumpkin purée and ginger.
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Protein Boost: Mix in a scoop of protein powder.
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Vegan: Replace egg with flaxseed gel or mashed banana.
Ingredient Spotlight: Oats
Oats are a powerhouse of nutrition. Naturally gluten-free (check packaging), they are rich in soluble fiber, especially beta-glucan, which helps lower cholesterol. They also have a low glycemic index and keep you feeling full longer. Their neutral flavor makes them a great base for both sweet and savory recipes.
Conclusion
These Liver with Oatmeal and Nuts cookies are the perfect example of how simple, natural ingredients can create something both nutritious and delicious. Packed with flavor, texture, and heart-healthy ingredients, they’re great for snacking, breakfast, or even dessert. The optional apple-maple compote brings a fruity brightness that makes these cookies even more satisfying. Give them a try—you’ll be hooked after the first bite.
Frequently Asked Questions (FAQ)
1. Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats, this recipe is naturally gluten-free.
2. Can I use different nuts?
Absolutely! Feel free to use whatever nuts you prefer—pecans, macadamia, or Brazil nuts all work well.
3. Are these cookies sweet?
They are mildly sweet. You can increase the honey or maple syrup slightly if you prefer a sweeter cookie.
4. Can I skip the egg?
Yes, substitute with a flax egg (1 tbsp ground flax + 2.5 tbsp water) or ¼ cup mashed banana.
5. How should I store these cookies?
Store them in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
6. Can I freeze these cookies?
Yes. Let them cool completely and store in a freezer-safe container for up to 3 months.
7. What can I use instead of olive oil?
You can use coconut oil or melted butter instead.
8. Are these cookies suitable for children?
Yes, they’re a great healthy snack for kids—just ensure there are no nut allergies.
9. How can I make these lower in sugar?
Reduce the amount of dried cranberries or skip the honey. You can use stevia or monk fruit sweetener as alternatives.
10. Can I add chocolate?
Definitely! Dark chocolate chunks or chips pair beautifully with the nutty oat base.