These nutty and seed-filled cookies are packed with a variety of healthy ingredients, making them the perfect snack for anyone looking for a nutritious, crunchy treat. With a blend of walnuts, peanuts, pumpkin seeds, sunflower seeds, flaxseed, sesame seeds, and almonds, these cookies are loaded with healthy fats, protein, and fiber. The addition of dried apricots adds a natural sweetness and chewy texture, perfectly balancing the nuts and seeds. The binding agent, egg white, helps hold the cookies together while keeping them light and crisp. Agave syrup or Jerusalem artichoke syrup serves as a healthy, low-glycemic sweetener. These cookies are not only delicious but also packed with nutrients, making them a satisfying snack for any time of day.
Preparation Time
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Servings: 12-16 cookies
Ingredients
- 4-5 dried apricots, soaked in water
- 2 tablespoons oatmeal
- 50g (about 1/2 cup) walnuts, coarsely chopped
- 100g (about 3/4 cup) peanuts
- 30g (about 2 tablespoons) pumpkin seeds
- 40g (about 3 tablespoons) sunflower seeds
- 1 tablespoon poppy seeds
- 1 tablespoon flaxseed
- 1 tablespoon sesame seeds
- 50g (about 1/2 cup) almonds, coarsely chopped
- 1 large egg white
- 1 tablespoon agave syrup or Jerusalem artichoke syrup (or any other sugar substitute)
Directions
Prepare the Dried Apricots:
- Soak the dried apricots in water for a few minutes until they soften.
- Once softened, drain the apricots and pat them dry. Cut the apricots into small pieces.
Toast the Oatmeal: 3. In a dry pan, lightly toast the 2 tablespoons of oatmeal over medium heat. Stir constantly for about 1 minute until the oatmeal is lightly golden and fragrant. This enhances the flavor and adds a nutty aroma to the cookies.
Mix the Nuts and Seeds: 4. In a large mixing bowl, combine the walnuts, peanuts, pumpkin seeds, sunflower seeds, poppy seeds, flaxseed, sesame seeds, and almonds. 5. Add the toasted oatmeal and chopped dried apricots to the bowl. Mix everything well to combine.
Prepare the Binding Ingredients: 6. In a separate bowl, whisk the egg white with 1 tablespoon of agave or Jerusalem artichoke syrup (or any sugar substitute you prefer). 7. Stir the egg white mixture into the nut and seed mixture, ensuring everything is evenly coated and combined.
Form the Cookies: 8. Preheat the oven to 180°C (350°F). 9. Take small portions of the mixture and shape them into round cookie shapes. You can flatten them slightly for a thinner cookie if preferred. 10. Place the cookies on a parchment-lined baking sheet, leaving a bit of space between each one.
Bake the Cookies: 11. Bake in the preheated oven for about 15 minutes, or until the cookies are golden and slightly crisp on the outside. 12. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy: 13. Once cooled, enjoy these deliciously crunchy and nutty cookies. They make for a perfect healthy snack at any time of day.
Serving Suggestions
- With Tea or Coffee: Enjoy these cookies with a cup of tea or coffee as a mid-morning or afternoon snack.
- On-the-Go Snack: Pack them as a healthy on-the-go snack for work, school, or travel.
- As a Dessert: These cookies can also be served as a light dessert after lunch or dinner.
- With Fresh Fruit: Pair the cookies with fresh fruit, like apples or berries, for an added burst of flavor and nutrition.
Nutritional Facts (Per Cookie)
- Calories: 120 kcal
- Carbohydrates: 9g
- Protein: 4g
- Fat: 9g
- Fiber: 3g
- Sugar: 2g
- Sodium: 40mg
The Origins and Popularity of Nut and Seed Cookies
Nut and seed cookies have their origins in various cultures around the world, with many traditional recipes incorporating nuts and seeds for their rich flavor and nutritional value. Nuts and seeds have long been recognized as healthy snacks due to their high content of healthy fats, protein, and fiber. In the United States, nut-based cookies became popular in the 20th century as part of the growing interest in health-conscious baking and snacks. Oatmeal cookies, in particular, have a long history and were often seen as a wholesome treat, particularly in the early 1900s.
As the focus on nutrition and health grew, many people started incorporating more seeds and nuts into their baking, recognizing their numerous health benefits. The use of agave syrup or other low-glycemic sweeteners also became more common as people looked for healthier alternatives to traditional sugars. Today, nut and seed cookies are favored by those seeking a satisfying, nutrient-dense snack that provides energy and promotes overall health. These cookies, made with wholesome ingredients like oatmeal, almonds, walnuts, flaxseed, and pumpkin seeds, are a modern take on an age-old tradition of baking with natural, nourishing ingredients.
Why You’ll Love This Recipe
You’ll love these nutty and seed-filled cookies because they are crunchy, flavorful, and packed with nutrients. The variety of seeds and nuts in these cookies provides a satisfying texture and a rich taste that is both savory and slightly sweet. The dried apricots add a natural sweetness that complements the earthy flavor of the nuts and seeds. The egg white serves as a light binding agent, keeping the cookies crisp without making them too heavy. These cookies are the perfect snack for anyone looking for a quick, healthy bite that’s both filling and delicious. Plus, they’re simple to make, and the ingredients are easy to find, making them a convenient choice for any time of day.
Health Benefits of This Recipe
These cookies are a powerhouse of nutrients thanks to their combination of seeds, nuts, and oats. Nuts and seeds are rich in healthy fats, particularly omega-3 fatty acids, which support brain and heart health. They also provide a good source of protein, which is essential for muscle repair and overall body function. Oats, the base of the cookies, are high in fiber and beta-glucan, which help regulate cholesterol levels and improve digestion.
The flaxseed and sesame seeds in the recipe are also packed with fiber and antioxidants, which help protect the body against inflammation and oxidative stress. The addition of dried apricots provides a natural source of vitamins A and C, which are important for maintaining healthy skin and boosting the immune system. These cookies are low in sugar and contain no refined sugars, making them a healthier alternative to traditional cookies. The use of agave or Jerusalem artichoke syrup as a sweetener helps keep the glycemic index low, making these cookies suitable for those with blood sugar concerns.
Serving Suggestions of This Recipe
- For a Light Snack: Enjoy one or two cookies with a cup of tea or coffee for a balanced, satisfying snack.
- As a Post-Workout Snack: These cookies are a great source of protein and healthy fats, making them a perfect post-workout treat to help with recovery.
- With Nut Butter: Spread some almond or peanut butter on top of the cookies for an extra protein boost and a delicious flavor combination.
- As a Lunchbox Treat: Pack these cookies in your child’s lunchbox as a healthy, homemade snack.
Tips
- Adjust Sweetness: If you prefer your cookies sweeter, feel free to add more agave syrup or your favorite sweetener.
- Experiment with Nuts and Seeds: You can customize this recipe by adding other nuts and seeds such as cashews, sunflower seeds, or chia seeds.
- Store Properly: Store the cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to 3 months.
- Use a Cookie Scoop: A cookie scoop helps portion out the dough evenly, ensuring that your cookies are all the same size and bake evenly.
Variations to Try
- Chocolate Chip Version: Add dark chocolate chips to the dough for a rich, sweet twist on the classic nut and seed cookies.
- Spicy Version: Add a pinch of cinnamon, nutmeg, or ginger to the dough for a warming, spiced flavor.
- Vegan Version: Use flaxseed or chia seeds mixed with water as an egg substitute to make these cookies vegan.
- Fruit and Nut Version: Add chopped dried fruit such as apricots, raisins, or cranberries for a fruity, chewy contrast to the crunch of the seeds and nuts.
Conclusion
These nut and seed-filled cookies are the perfect balance of crunch, sweetness, and nutrition. Made with wholesome ingredients like oats, almonds, walnuts, and seeds, these cookies are a satisfying snack that will keep you energized throughout the day. They’re easy to make, versatile, and can be stored for weeks, making them a convenient snack for busy days. Whether you’re enjoying them with a cup of tea or packing them in your lunch, these cookies are sure to become a staple in your kitchen.
Frequently Asked Questions
-
Can I use regular sugar instead of agave syrup?
Yes, you can use any sweetener of your choice, such as honey, maple syrup, or coconut sugar. -
Can I make these cookies nut-free?
Yes, you can substitute the nuts with extra seeds, such as sunflower seeds or pumpkin seeds, for a nut-free version. -
Can I use a different type of dried fruit?
Yes, you can substitute the apricots with dried raisins, cranberries, or dates for a different flavor. -
Can I make these cookies gluten-free?
Yes, use certified gluten-free oats to make the cookies gluten-free. -
How long do these cookies last?
The cookies will last up to a week when stored in an airtight container at room temperature, or up to 3 months in the freezer. -
Can I add chocolate to these cookies?
Yes, adding dark chocolate chips or cocoa powder to the dough will give the cookies a delicious chocolatey twist. -
Are these cookies vegan?
These cookies can be made vegan by substituting the egg with a flax or chia egg. -
Can I make these cookies without oats?
Yes, you can substitute the oats with ground almonds or other grains like quinoa flakes. -
How do I store these cookies?
Store them in an airtight container at room temperature for up to a week, or freeze them for up to 3 months. -
Can I make these cookies in advance?
Yes, you can make the dough in advance and refrigerate it for up to 3 days before baking