An Oatmeal Cookie packed with nuts and seeds is a wholesome, nutritious, and delicious treat that is perfect for any time of day. Whether you’re looking for a healthy snack to fuel your day, a delightful addition to your breakfast, or a satisfying dessert, these cookies are a fantastic choice. With a blend of various nuts and seeds, plus the natural sweetness from dried fruit, these cookies provide not only great flavor but also a wealth of nutrition.
Ingredients
Here’s what you’ll need to create these tasty Nut and Seed Oatmeal Cookies:
Base Ingredients
- Dried apricots (4-5 pieces): Provides natural sweetness and chewy texture. Be sure to soak them in water to soften before use.
- Oatmeal (2 tablespoons): Opt for rolled oats, which will add heartiness and fiber to the cookies.
- Walnuts (50 g, about 1/2 cup): Coarsely chopped, these nuts add richness and a delightful crunch.
- Peanuts (100 g, about 3/4 cup): Adds nuttiness and extra protein to the cookie.
- Pumpkin seeds (30 g, about 2 tablespoons): A nutrient-dense addition that imparts a pleasant crunch.
- Sunflower seeds (40 g, about 3 tablespoons): Offers a nice texture and are rich in healthy fats.
- Poppy seeds (1 tablespoon): These tiny seeds add a nutty flavor and a decorative touch.
- Flaxseed (1 tablespoon): Packed with omega-3 fatty acids, it’s a nutritional powerhouse.
- Sesame seeds (1 tablespoon): Provide a lovely flavor and additional nutrients.
- Almonds (50 g, about 1/2 cup): Coarsely chopped, they add another layer of crunch.
Binding Ingredients
- Egg white (1 large egg): Acts as a binding agent to hold the cookie together.
- Agave syrup or Jerusalem artichoke syrup (1 tablespoon): Provides sweetness and moisture; you can substitute it with your preferred natural sweetener.
Instructions
Step 1: Prepare the Dried Apricots
Start by soaking the dried apricots in water for about 10 minutes, or until they soften. Drain and pat them dry. Once dry, chop the apricots into small pieces to distribute their sweetness throughout the cookies.
Step 2: Toast the Oatmeal
In a dry skillet over medium heat, toast 2 tablespoons of oatmeal for roughly 1 minute, stirring frequently. This not only enhances the flavor but also releases a lovely nutty aroma that will elevate your cookies.
Step 3: Mix the Nuts and Seeds
In a large mixing bowl, combine the coarsely chopped walnuts, peanuts, pumpkin seeds, sunflower seeds, poppy seeds, flaxseed, sesame seeds, and chopped almonds. Mix all these beautifully textured ingredients together. Then, incorporate the toasted oatmeal and the chopped dried apricots into the mixture. Toss everything until evenly combined.
Step 4: Prepare the Binding Ingredients
In a separate bowl, whisk together the egg white and 1 tablespoon of agave syrup (or your chosen sweetener) until well blended. This mixture acts as the binding agent to help hold your cookies together.
Step 5: Combine the Mixtures
Pour the egg white mixture over the nut and seed mixture. Stir gently but thoroughly to ensure all ingredients are evenly coated. This is crucial for achieving the perfect cookie consistency; you want them all to stick together nicely.
Step 6: Form the Cookies
Preheat your oven to 180°C (350°F). Then, with your hands, take small portions of the mixture and shape them into round cookie forms. If you prefer flatter cookies, you can lightly press them down to achieve your desired shape. Place them on a parchment-lined baking sheet, ensuring there’s space between each cookie for even baking.
Step 7: Bake the Cookies
Bake the cookies in the preheated oven for about 15 minutes. You want them to turn golden brown with slightly crisp edges. Once baked, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 8: Serve and Enjoy
Once the cookies have cooled, they are ready to be enjoyed. They make a fantastic healthy snack, perfect for an afternoon boost or as an accompaniment to your morning coffee or tea.
Serving Suggestions
- With Beverages: Pair these cookies with a cup of coffee or tea for a delightful afternoon treat.
- On-the-Go Snack: Pack them in a lunchbox or a snack bag for a nutritious on-the-go option for work or school.
- With Yogurt: Serve alongside yogurt for a balanced breakfast or a refreshing snack.
- As Breakfast Cookies: These can also be enjoyed for breakfast, offering a fulfilling start to the day.
Cooking Tips
- Toast the Nuts: For added depth of flavor, consider lightly toasting the walnuts and almonds before adding them to the mixture. This will enhance their taste and aroma.
- Adjust Sweetness: To cater to your taste, feel free to adjust the amount of agave syrup or sweetener to your liking. If you love sweeter cookies, increase it slightly.
- Customizable Recipe: This recipe is incredibly versatile. Swap out nuts or seeds for what you have on hand or what you prefer. Chocolate chips or dried fruits could also be excellent additions.
Nutritional Benefits
These nut and seed oatmeal cookies offer numerous health benefits, making them a smart choice when snacking:
- Nuts and Seeds: Rich in healthy fats, protein, and fiber, they provide sustained energy and can help keep you feeling full.
- Oats: A great source of dietary fiber, oats can help maintain digestive health and keep cholesterol in check.
- Dried Apricots: Adding natural sweetness, dried apricots are rich in vitamins A and C, providing essential nutrients.
- Flaxseeds and Sesame Seeds: Packed with omega-3 fatty acids and antioxidants, they contribute to heart health and overall well-being.
Dietary Information
- Gluten-Free: If using certified gluten-free oats, this recipe fits a gluten-free diet.
- Refined Sugar-Free: Utilize natural sweeteners to keep these cookies free from refined sugars.
- Dairy-Free: Perfect for those avoiding dairy products.
- Vegetarian: Suitable for vegetarians looking for a nutritious snack.
Nutritional Facts (per cookie, based on 12 cookies)
- Calories: ~150
- Protein: 5g
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 3g
- Sugar: 3g
FAQs
Can I use different types of nuts or seeds?
Absolutely! This cookie recipe is very flexible. Feel free to substitute or mix nuts and seeds based on what you enjoy or have at home.
What if I’m allergic to peanuts?
You can replace peanuts with another nut or seed of your choice, such as hazelnuts or additional almonds, to maintain the texture and flavor.
How long will these cookies last?
Stored in an airtight container at room temperature, these cookies should last about 3-5 days. You can keep them longer if refrigerated.
Can I freeze these cookies?
Yes! These cookies freeze well. Store them in an airtight container or a freezer bag. Thaw them at room temperature when you’re ready to enjoy.
Can I omit the egg white?
Yes, if you prefer to make these cookies vegan, you can try using a flax egg or a commercial egg replacer to help bind the ingredients together.
Conclusion
These Nut and Seed Oatmeal Cookies offer a wholesome way to indulge your sweet tooth while maintaining nutritional integrity. With their crunchy texture, nutty flavor, and a hint of natural sweetness from dried apricots, they’re sure to be a hit with anyone. Whether you need a quick snack, a breakfast treat, or simply a healthier cookie recipe, these bites deliver on both taste and health. Enjoy making and sharing this delightful recipe with friends and family!