Nut + Seed Oatmeal Cookies

DSC_0086-2.jpeg

These cookies have been a staple in my kitchen for YEARS - I made them a ton in college, and they are super easy to whip up for last minute guests, a dessert for a dinner party, or just for yourself. I like that they are full of healthy fats and protein - they make a good morning or afternoon snack to keep you full for hours! They are also vegan and gluten-free friendly, but feel free to sub the flax egg for regular egg - I’ve done both and they work either way! Plan to include roughly 3/4 cup of nuts + seeds in the recipe total; I broke up the recipe further into my three favorites, which are hemp seeds, pecans, and pistachios. I know that pistachios are insanely expensive, so I also included the option to sub for pepitas or any other nut that you have on hand.

Here’s what you’ll need:

  • 1.5 cups rolled oats

  • 1 cup oat flour

  • 1/4 cup hemp seeds

  • 1/4 cup pecan pieces

  • 1/4 cup pistachios or pepitas

  • 1/2 cup raisins (I prefer craisins for the slightly sour addition to the cookie!)

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • dash of salt

  • 2 flax eggs (see minimalist baker’s how-to here)

  • 1/4 cup coconut oil

  • 1/4 cup liquid sweetener (maple syrup, agave, honey, or liquid lakanto)

  • 1/4 cup sugar (I use coconut or brown)

  • 1 tbsp vanilla bean paste

  • Optional: 1/4 cup mini chocolate chips (Enjoy Life are my favs!)

DSC_0123 2.jpeg

Here’s how to make them:

In a large bowl, combine all of the dry ingredients. In a separate smaller bowl, mix together the eggs, oil, sweetener, sugar, and vanilla. Using a hand or stand mixer, beat the dry and wet ingredients together until a sticky dough forms. Add in chocolate chips if desired and stir in using spatula. Preheat oven to 350 F and set up a large cookie sheet with silicon mat or parchment paper. Using a 1/4 cup measuring cup, scoop up dough and place onto cookie sheet (they are supposed to be BIG cookies!) Flatten with the back of the measuring cup - they still should be relatively thick. Pop in the oven for 10-12 minutes until the bottoms start to turn a golden brown and take out. Let cool slightly before enjoying :) Store in an airtight container for 2-3 days.

Annie Muske