Nut and Seed Granola Cookies

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 35 minutes
Servings: 12 large cookies
Calories: ~210 kcal per cookie

Description

These Nut and Seed Granola Cookies are the perfect hybrid between a chewy oatmeal cookie and a crunchy granola bar. Packed with rolled oats, almonds, pepitas, and sunflower seeds, they offer a satisfying texture and a deep, toasted flavor. Sweetened naturally with maple syrup and bound together with almond butter, these cookies are gluten-free (if using certified oats), dairy-free, and refined-sugar-free. They are ideal for a quick breakfast on the go, a hiking snack, or a wholesome dessert.

Ingredients

The Dry Base

• 1 ½ cups rolled oats (certified gluten-free if necessary)

• ½ cup almond flour (or oat flour for a nut-free version)

• ½ teaspoon baking soda

• ¼ teaspoon sea salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional)

The Nuts & Seeds

• ½ cup raw almonds, roughly chopped

• ¼ cup raw pepitas (pumpkin seeds)

• ¼ cup sunflower seeds

• 2 tablespoons flaxseed meal

• 2 tablespoons chia seeds

• ¼ cup unsweetened shredded coconut

The Wet Mix

• ½ cup creamy almond butter (or peanut butter)

• ⅓ cup pure maple syrup

• ¼ cup melted coconut oil

• 1 large egg (or flax egg: 1 tbsp flaxseed + 3 tbsp water)

• 1 teaspoon vanilla extract

Optional Add-ins

• ⅓ cup dark chocolate chips or raisins

Equipment

• Large mixing bowl

• Medium mixing bowl

• Whisk

• Spatula

• Baking sheet

• Parchment paper

• Cookie scoop (¼ cup size)

Instructions

Phase 1: Preparation (Time: 5 minutes | Intensity: Low)

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. Combine Dry Ingredients: In a large bowl, whisk together the rolled oats, almond flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed.

3. Add Nuts and Seeds: Stir in the chopped almonds, pepitas, sunflower seeds, flaxseed meal, chia seeds, and shredded coconut. Mix well to ensure the seeds are dispersed evenly throughout the oat mixture.

Phase 2: Creating the Wet Mix (Time: 5 minutes | Intensity: Low)

1. Whisk Wet Ingredients: In a medium bowl, combine the almond butter, maple syrup, melted coconut oil, egg (or flax egg), and vanilla extract.

2. Emulsify: Whisk vigorously for 30–45 seconds until the mixture is smooth, glossy, and completely uniform. Tip: Ensure the almond butter is well-stirred before measuring, as natural nut butters separate.

Phase 3: Combining and Resting (Time: 5 minutes | Intensity: Medium)

1. Fold Together: Pour the wet mixture into the dry ingredients. Use a spatula to fold the ingredients together.

2. Mix Thoroughly: Stir until no dry flour pockets remain. The dough will be thick and sticky.

3. Rest the Dough: Let the dough rest for 5 minutes. This allows the oats and chia seeds to absorb moisture, which helps the cookies hold their shape and prevents spreading.

4. Add Chocolate (Optional): Fold in the dark chocolate chips or raisins if using.

Phase 4: Shaping (Time: 3 minutes | Intensity: Low)

1. Scoop: Using a ¼-cup cookie scoop or a measuring cup, portion the dough onto the prepared baking sheet.

2. Shape: Space the cookies about 2 inches apart. Gently press each mound down with the back of a spoon or your palm to flatten them slightly. They should be about ¾-inch thick. Note: These cookies do not spread much, so the shape you press them into is the shape they will bake into.

Phase 5: Baking (Time: 18-20 minutes | Intensity: Medium)

1. Bake: Place the baking sheet in the preheated oven. Bake for 18–20 minutes, or until the edges are golden brown and the centers are set.

2. Rotate: At the 12-minute mark, rotate the pan 180 degrees to ensure even baking.

3. Check for Doneness: The cookies should be firm to the touch on the edges but still slightly soft in the center. They will firm up significantly as they cool.

Phase 6: Cooling and Storage (Time: 10 minutes | Intensity: Low)

1. Cool on Pan: Remove from the oven and let the cookies cool on the baking sheet for 5–10 minutes. This is crucial; if you move them too soon, they may crumble.

2. Transfer: Transfer the cookies to a wire rack to cool completely.

3. Store: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Recipe Intensity Guide

Nutrition Facts (Per Cookie)

Based on 12 servings. Nutritional information is an estimate and will vary based on specific ingredients used.

• Calories: 210 kcal

• Total Fat: 14g

• Saturated Fat: 4g

• Trans Fat: 0g

• Cholesterol: 15mg

• Sodium: 85mg

• Total Carbohydrate: 17g

• Dietary Fiber: 4g

• Total Sugars: 7g

• Protein: 6g

• Vitamin D: 0mcg

• Calcium: 60mg

• Iron: 1.5mg

• Potassium: 180mg