🌿 Healthy Lifestyle Nut & Oat Cookies (Flour-Free, Sugar-Free, Gluten-Free)
🍪 Description
These nut and oat cookies are your ideal companion for a healthy lifestyle — crunchy on the outside, slightly chewy on the inside, and naturally sweetened with honey and cranberries. They’re packed with protein, fiber, and healthy fats from nuts and seeds, offering an all-natural energy boost without refined flour or sugar. Perfect for breakfast-on-the-go, workout snacks, or a guilt-free dessert!
🥣 Ingredients:
For the Nut and Oat Cookie Mixture:
- 150 g hazelnuts
- 60 g almonds
- 50 g peanuts
- 30 g cashews
- 30 g pumpkin seeds
- 1 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 30 g dried cranberries (unsweetened preferred)
- 150 g oatmeal (gluten-free if needed)
- Cinnamon to taste (¼–½ tsp)
- 1 tsp honey (or maple syrup for vegan option)
🍯 Optional Add-Ins:
- 1 ripe mashed banana (for natural sweetness & binding)
- 1 tbsp coconut oil (for a richer texture)
- 1 tsp vanilla extract
- A pinch of salt (enhances flavor)
👩🍳 Instructions:
- Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper.
- Roughly chop all the nuts and mix with seeds in a large bowl.
- Add oatmeal, cranberries, and cinnamon. Stir until well combined.
- In a separate bowl, melt honey (and coconut oil if using). Mix with mashed banana and vanilla extract.
- Combine wet and dry ingredients, mixing thoroughly until the mixture is sticky and holds together.
- If too dry, add a little warm water or more honey.
- Shape cookies by pressing spoonfuls of dough into small rounds on the tray (about 1 cm thick).
- Bake for 15–20 minutes until golden brown and firm.
- Cool completely on a wire rack — they’ll crisp up as they cool.
📝 Notes:
- Use raw or lightly roasted nuts for maximum nutrients.
- For extra crunch, lightly toast oats and seeds before mixing.
- These cookies store well in an airtight container for up to 7 days.
- You can freeze them for up to 3 months — perfect for meal prep!
💡 Tips:
- Want a chewy texture? Add a bit of mashed banana or date paste.
- For a crispier version, bake 5 minutes longer and cool completely.
- Add dark chocolate chips (sugar-free) for an indulgent but healthy twist.
- Turn them into breakfast bars by pressing the dough into a pan, baking, and cutting into bars.
🍽️ Servings:
Makes about 12–15 medium cookies
🔢 Nutritional Info (per cookie, approx):
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 4 g |
| Fat | 9 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sugar | 2 g (natural from honey/cranberries) |
(Values may vary depending on ingredients used.)
💪 Benefits:
- Heart-healthy fats from nuts and seeds
- High fiber content supports digestion
- Natural energy booster — perfect for workouts or busy mornings
- Rich in antioxidants and minerals
- Low glycemic index — helps maintain stable blood sugar
❓ Q&A:
Q: Can I make them completely vegan?
A: Yes! Replace honey with maple syrup or date syrup.
Q: What if I don’t have all the nuts listed?
A: Substitute with any mix you like — walnuts, pistachios, or pecans work great too.
Q: Are these suitable for diabetics?
A: Yes, in moderation — they’re sugar-free and use natural ingredients with low glycemic load.
Q: How can I make them softer?
A: Add 1–2 tbsp of mashed banana or applesauce before baking.
Q: Can I skip cranberries?
A: Absolutely! You can replace them with raisins, chopped dates, or even goji berries.