Ingredients (12–14 cookies)

• 1 cup mixed nuts (almonds, walnuts, cashews, or pecans), roughly chopped

• 1 cup rolled oats (or quick oats)

• ½ cup nut butter (peanut, almond, or cashew butter)

• ⅓ cup honey or maple syrup

• 1 egg (or 1 flax egg for vegan option)

• 1 tsp vanilla extract

• ½ tsp cinnamon

• ¼ tsp salt

• Optional add-ins:

  • ¼ cup dark chocolate chips

  • ¼ cup shredded coconut

  • 2 tbsp chia or flax seeds

  • 2 tbsp dried cranberries or raisins

 Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix dry ingredients: In a bowl, combine chopped nuts, oats, cinnamon, and salt.

3. Mix wet ingredients: In another bowl, whisk nut butter, honey/maple syrup, egg, and vanilla until smooth.

4. Combine: Pour wet ingredients into dry and mix until fully incorporated.

5. Scoop: Use a tablespoon or small cookie scoop to portion the dough onto the baking sheet. Gently flatten each scoop (they won’t spread much).

6. Bake for 10–12 minutes, or until edges turn golden.

7. Cool on the tray for 5 minutes before transferring to a rack. The cookies firm up as they cool.

Recipe Notes

• Texture depends on the nut butter: thicker nut butter = firmer cookies.

• Use roasted nuts for deeper flavor; raw nuts give a milder taste.

• For extra crunch, toast oats and nuts lightly before mixing.

 Tips for Success

• If the dough feels too sticky → add 1–2 tbsp oats.

• If the dough is too dry → add 1 tbsp more nut butter or sweetener.

• For vegan cookies → use a flax egg (1 tbsp ground flax + 3 tbsp water, sit 5 minutes).

• Store cookies in an airtight container for 5 days or freeze up to 3 months.

• Press chocolate chips on top before baking for a pretty finish.

 Servings

Makes 12–14 cookies
Serving size: 1 cookie

Estimated Nutrition (per cookie)

(Values approximate; varies by ingredients used)

• Calories: ~125

• Fat: 7–9g

• Protein: 3–4g

• Carbohydrates: 12–14g

• Fiber: 2g

• Sugar: 7–9g

 Health Benefits

• High in healthy fats → supports energy and satiety

• No refined flour → more nutrient-dense and lower glycemic

• Oats & nuts → great source of fiber, antioxidants, and plant protein

• Naturally sweetened → fewer processed ingredients

• Gluten-free option → use certified gluten-free oats

 Q&A (Common Questions)

1. Can I make these without oats?

Yes—replace oats with almond meal or finely chopped nuts, though cookies will be softer.

2. Can I swap the sweetener?

You can use agave, date syrup, or even mashed ripe banana (reduce liquid slightly).

3. Are these good for kids?

Absolutely! Just ensure nuts are chopped small for young children.

4. Can I make them crispier?

Flatten them thinner and bake an extra 2–3 minutes until deeply golden.

5. Do they freeze well?

Yes—freeze in a single layer, then store in a freezer bag for up to 3 months.