Chewy, wholesome energy cookies packed with oats, nuts, seeds, and dried fruit. Naturally sweetened and perfect for a quick snack.
Author:maddie-thompson
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:12-15 cookies 1x
Category:Snacks
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup rolled oats
1/2 cup chopped nuts (almonds, walnuts, or pecans)
1/4 cup seeds (chia seeds, flax seeds, or sunflower seeds)
1/4 cup dried fruit (raisins, cranberries, or chopped apricots)
1/4 cup nut butter (peanut, almond, or cashew)
1/4 cup honey or maple syrup
1 large egg (or flax egg for vegan option)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, chopped nuts, seeds, and dried fruit.
In a separate small bowl, whisk together the nut butter, honey or maple syrup, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Stir in the baking soda and salt.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a gluten-free variation, ensure your oats are certified gluten-free.
For a vegan option, use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and maple syrup instead of honey.
You can customize the nuts, seeds, and dried fruit based on your preference.
Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They are great for lunchboxes or post-workout snacks.