Healthy Nut and Seed Energy Cookies
These nut and seed energy cookies come together in one food processor in 15 minutes and taste like a bakery cookie that happens to be good for you. Toasted seeds, chewy oats, and a flaky salt finish make them disappear fast.
Equipment
- Food Processor
- Baking Sheet
- Parchment Paper
- Cooling rack
- Small skillet
Ingredients
Wet Base
- 1 cup Medjool dates, pitted (about 8-10 dates)
- 1 large very ripe banana (about 4 oz)
- 1/2 cup natural almond butter (or any nut/seed butter)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Dry Base
- 1 1/2 cups rolled oats (certified gluten-free if needed)
Add-ins
- 1/3 cup raw almonds, roughly chopped
- 1/4 cup raw pumpkin seeds (pepitas)
- 1/4 cup raw sunflower seeds or hemp hearts
- 1 tablespoon chia seeds or flaxseed meal
- 1/2 cup dark chocolate chips (60% cacao, optional)
- to taste flaky sea salt (for finishing)
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Toast the nuts and seeds: In a dry skillet over medium heat, add the almonds, pumpkin seeds, and sunflower seeds. Toss or stir frequently for 3-4 minutes until the pepitas start to pop and the almonds smell warm and toasty. Pour onto a plate to cool.
- Make the oat flour: Add 1/2 cup of the rolled oats to your food processor. Pulse for about 20 seconds until it looks like a coarse flour. Add the remaining 1 cup of whole oats and pulse just once or twice to combine.
- Blend the wet base: Add the pitted dates, banana, almond butter, salt, and vanilla to the food processor. Process for 30-45 seconds until the dates are broken down into a smooth, sticky paste. You may need to scrape down the sides once.
- Combine everything: Add the cooled toasted nuts and seeds, chia seeds, and chocolate chips (if using). Pulse 5-6 times until just combined. You want the mix-ins evenly distributed but still in distinct pieces.
- Scoop and shape: Using a 2-tablespoon scoop or a heaping spoonful, portion out the dough. Roll into balls and place on the prepared baking sheet about 2 inches apart. Flatten each ball to about 1/2-inch thickness. Wet your hands slightly if the dough is too sticky.
- Bake at 350°F for 12-14 minutes. The edges should be golden brown and the center should still look slightly soft. They will firm up as they cool.
- Finish and cool: Immediately after removing from the oven, sprinkle a few flakes of finishing salt over the tops. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
If your dates are hard and stiff, soak them in hot water for 10 minutes and drain well before using. This prevents dry cookies.
Toasting the nuts and seeds is non-negotiable — it wakes up their natural oils and makes the cookies more flavorful.
Flatten the cookies more than you think is right; they don't spread in the oven.
Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.