Healthy Flourless Nut & Seed Cookies

These cookies are described as “trail mix getting baked,” offering a perfect balance of crunchy peanuts, rich hazelnuts, and chewy cranberries.

Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper to ensure even baking and easy cleanup.
Chop the Nuts:
- Pulse the peanuts and hazelnuts in a food processor until they are finely chopped.
- Note: Do not grind them into a powder; they should be evenly broken down to maintain texture.
- Transfer the nuts into a large mixing bowl.
Mix Seeds and Fruit:
- Add the pumpkin seeds, sunflower seeds, sesame seeds, and dried cranberries to the bowl.
- Mix thoroughly using a spoon or your hands until the ingredients are evenly distributed.
Shape the Cookies:
- Scoop out a portion of the mixture and gently press it into a small cookie shape with your hands.
- Place them on the baking sheet, leaving a little space between each.
- Lightly press the tops to flatten them slightly if needed.
- Tip: If the mixture is too crumbly to hold its shape, add 1–2 tablespoons of honey or a splash of plant-based milk to help bind it.
Bake:
- Bake for 12–15 minutes.
- Remove when they are fragrant and golden brown on top.
- Let them cool on the tray for 5–10 minutes before moving them to a cooling rack.