Crunchy Seed and Nut Cookies
Prep time: 15 minutes
Bake time: 15–18 minutes
Servings: Makes 16 cookies
Ingredients
1 cup Sliced almonds
½ cup Chopped walnuts or pecans
½ cup Pumpkin seeds (pepitas)
¼ cup Sunflower seeds
2 tbsp Sesame seeds
1 tbsp Chia seeds
⅓ cup Maple syrup (or honey)
1 tsp Vanilla extract
¼ tsp Sea salt
1 tbsp Melted coconut oil (optional, for extra crisp)
Instructions
Preheat & Prep: Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper. This is crucial—these cookies are sticky before they bake!
Mix: In a large bowl, combine all the nuts and seeds. Pour in the maple syrup, vanilla, salt, and coconut oil. Stir thoroughly until every seed is glistening and coated.
Scoop: Use a tablespoon to scoop mounds onto the tray. Use the back of the spoon (moistened with a little water) to flatten them into thin discs. The thinner they are, the crunchier they’ll be.
Bake: Bake for 15–18 minutes or until the edges are golden brown.
The Golden Rule: Let them cool completely on the baking sheet. They will be soft when they come out but will turn into “shards” of crunch once cooled.
Nutritional Info (Per Cookie)
Calorie Fat Carbs Protein Fiber
115 kcal 9g 7g 3g 2g
Key Benefits
Heart Healthy: Packed with Omega-3 fatty acids from the walnuts and chia seeds.
Low Glycemic: Using maple syrup and high-fiber nuts prevents the “sugar crash” associated with flour-based cookies.
Mineral Dense: High in Magnesium and Zinc (thanks to the pumpkin seeds), which supports immunity and sleep.
Pro-Tips for Success
Don’t Over-crowd: Give them space so the heat can circulate and dry out the moisture.
The “Wet Spoon” Trick: The mixture is very tacky. Dipping your spoon in water prevents it from sticking to the seeds while you flatten them.
Add Chocolate: For a decadent twist, dip half of the cooled cookie into melted dark chocolate.
Common Questions (Q&A)
Q: Can I use different nuts?
A: Absolutely. As long as you keep the total ratio of “dry bits” to “liquid binder” roughly the same, you can swap pecans for hazelnuts or flax for chia.
Q: Why did my cookies fall apart?
A: This usually happens if they weren’t flattened enough or weren’t allowed to cool fully. The sugars in the syrup act as the “glue” only once they’ve solidified at room temperature.
Q: How do I store them?
A: Keep them in an airtight container at room temperature for up to 5 days, or in the fridge for 2 weeks to maintain maximum snap.