Nut & Seed Energy Cookies

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Nut & Seed Energy Cookies

A crunchy, naturally sweetened snack packed with healthy fats and fiber.

Ingredients

  • 70g (2.5 oz) Dried apricots, finely chopped

  • 60g (2 oz) Whole almonds

  • 50g (1.8 oz) Walnuts, roughly chopped

  • 70g (2.5 oz) Hazelnuts

  • 30g (1 oz) Pumpkin seeds (pepitas)

  • 40g (1.4 oz) Sunflower seeds

  • 20g (0.7 oz) Sesame seeds

  • 20g (0.7 oz) Flaxseeds

  • 20g (0.7 oz) Pine nuts

  • 40ml (1.4 oz) Natural honey (acts as the binder)

  • 1 Egg white (helps create that crisp, held-together texture)

  • A pinch of salt (to enhance the nutty flavors)

Instructions

  1. Prepare the Fruit and Nuts: Finely dice the dried apricots into very small pieces so they distribute evenly. Roughly chop the walnuts and any larger nuts if you prefer a slightly more uniform cookie, though keeping them mostly whole (like the almonds and hazelnuts) provides a great crunch as seen in the photo.

  2. Toast (Optional but Recommended): For a deeper flavor, you can lightly toast the seeds (sunflower, pumpkin, sesame) in a dry pan over medium heat for 2–3 minutes until fragrant before mixing.

  3. Mix the Dry Ingredients: In a large mixing bowl, combine all the nuts, seeds, chopped apricots, and the pinch of salt. Toss them together so the seeds are well-distributed among the larger nuts.

  4. Add the Binders: Pour the natural honey over the mixture. In a separate small bowl, lightly whisk the egg white until it’s just frothy (not stiff peaks), then add it to the nut mixture. Stir everything thoroughly until every nut and seed is lightly coated and sticky.

  5. Shape the Cookies: Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper. To get the perfect circular shape shown in your image, use a round cookie cutter or a mason jar lid as a mold. Scoop about 2 tablespoons of the mixture into the mold, press down firmly with the back of a spoon to pack it tightly, and then lift the mold.

  6. Bake: Bake for 20–25 minutes. You are looking for the honey to bubble slightly and the nuts to turn a light golden brown. Keep a close eye on them toward the end, as honey and seeds can brown quickly.

  7. Cool Completely: This is the most important step. The cookies will feel soft when they first come out of the oven. Let them cool completely on the baking sheet for at least 30 minutes. As the honey and egg white cool, they will harden and “glue” the nuts together into a crisp cluster.

Storage Tip

Store these in an airtight container at room temperature for up to a week, or in the fridge for a snappier, cold treat.

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