Desserts

Nut and Seed Oat Cookies

Name: Nut and Seed Oat Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 cookies
Cuisine: International
Ingredients: 20 g Cashews (raw); 20 g Almonds (raw); 20 g Peanuts (raw, skinless); 20 g Pumpkin seeds (pepitas); 20 g Sunflower seeds (hulled); 20 g Walnuts (crumbled); 60 g Rolled oats; 20 g Raisins (soaked in 30 ml warm water and drained); 1/2 tsp cinnamon; 1/4 tsp Salt; 1 Egg white (from 1 large egg); 1 tsp Lemon zest (freshly grated from 1 lemon); 2 tbsp Honey

Packed with toasted nuts, seeds, and hearty oats, these golden cookies are naturally sweetened with honey and raisins for a wholesome, crunchy homemade snack.

Prep: 15 min
Cooking: 5 min
Baking: 15 min
Total: 35 min
Yield: 6 cookies
Difficulty: Easy 👌

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Ingredients & steps

9 steps · 3 stages · 35 min total

Ingredients

6 cookies

20 g Cashews, raw
20 g Almonds, raw
20 g Peanuts, raw, skinless
20 g Pumpkin seeds, pepitas
20 g Sunflower seeds, hulled
20 g Walnuts, crumbled
60 g Rolled oats
20 g Raisins, soaked in 30 ml warm water and drained
1/2 tsp cinnamon
1/4 tsp Salt
1 Egg white, from 1 large egg
1 tsp Lemon zest, freshly grated from 1 lemon
2 tbsp Honey

Utensils

Frying Pan
Spatula
Cutting Board
Knife
Mixing Bowl
Spoon
Round Metal Cake Pan
Silicone Baking Mat
Baking Tray
Grater

Instructions

1Place the cashews, almonds, and peanuts in a dry skillet over low heat. Toast gently, stirring frequently, until fragrant and lightly golden. Remove from heat and give them a rough chop.
2In the same skillet, toast the pumpkin seeds and sunflower seeds over low heat for 2 to 3 minutes until warm and fragrant. Set aside.
3Place the raisins in a small dish, cover with 30 ml of warm water, and soak for 5 to 10 minutes until plump. Drain thoroughly and pat dry.

Prep: 15 min
Cooking: 5 min
Baking: 15 min
Total: 35 min
Yield: 6 cookies
Difficulty: Easy 👌

Ingredients

20 g Cashews, raw
20 g Almonds, raw
20 g Peanuts, raw, skinless
20 g Pumpkin seeds, pepitas
20 g Sunflower seeds, hulled
20 g Walnuts, crumbled
60 g Rolled oats
20 g Raisins, soaked in 30 ml warm water and drained
1/2 tsp cinnamon
1/4 tsp Salt
1 Egg white, from 1 large egg
1 tsp Lemon zest, freshly grated from 1 lemon
2 tbsp Honey

Utensils

Frying Pan · Spatula · Cutting Board · Knife · Mixing Bowl · Spoon · Round Metal Cake Pan · Silicone Baking Mat · Baking Tray · Grater

Instructions

Toast & Prep Nuts and Seeds

Place the cashews, almonds, and peanuts in a dry skillet over low heat. Toast gently, stirring frequently, until fragrant and lightly golden. Remove from heat and give them a rough chop.
In the same skillet, toast the pumpkin seeds and sunflower seeds over low heat for 2 to 3 minutes until warm and fragrant. Set aside.
Place the raisins in a small dish, cover with 30 ml of warm water, and soak for 5 to 10 minutes until plump. Drain thoroughly and pat dry.

Combine & Season the Dough

In a large mixing bowl, combine the chopped toasted nuts, toasted pumpkin and sunflower seeds, crumbled walnuts, rolled oats, and drained raisins.
Add the ground cinnamon, salt, egg white, freshly grated lemon zest (yellow part only), and honey.
Stir everything together thoroughly with a spoon until the mixture is completely coated and holds together when pressed.

Shape & Bake

Preheat your oven to 180°C (356°F) and line a baking sheet with a baking mat or parchment paper.
Position a round ring mold or cookie cutter on the baking sheet. Spoon a portion of the mixture inside and press down firmly with the back of a spoon to compact it. Carefully lift the ring away. Repeat to form 6 cookies.
Bake in the preheated oven for 12 to 15 minutes, until the edges are golden brown and crisp. Allow the cookies to cool completely on the baking tray before serving.

Tips

Be careful to grate only the outer yellow skin of the lemon, avoiding the bitter white pith underneath.
Pressing the cookie mixture firmly into the ring mold is essential so the cookies stay together without crumbling after baking.
Allow the cookies to cool fully on the tray; they continue to crisp up as they cool.