Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup mixed nuts, roughly chopped (walnuts, almonds, and pecans)
- 1/4 cup mixed seeds (pumpkin and sunflower seeds)
- 1/3 cup honey or maple syrup
- 1/4 cup nut butter (peanut or almond butter)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of sea salt
Instructions
- Preheat your oven to 325°F (160°C).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together honey, nut butter, vanilla, and cinnamon until smooth.
- Fold in the oats, chopped nuts, and seeds. Stir until fully coated.
- Let the mixture sit for 10 minutes to soften the oats.
- Scoop 2 tablespoons of the mixture for each cookie and press into flat discs.
- Bake for 12–15 minutes until edges turn golden brown.
- Cool on the pan for 20 minutes to set.
Notes
- Store in an airtight container for up to a week.
- Substitute honey with maple syrup for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg