Ingredients:
Nut & Oat Mixture:
- 150 g hazelnuts
- 60 g almonds
- 50 g peanuts
- 30 g cashews
- 30 g pumpkin seeds
- 1 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 30 g dried cranberries
- 150 g oatmeal
- Cinnamon, to taste
- 1 tsp honey
Instructions:
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Preheat Oven:
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
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Prepare Nuts & Seeds:
- Chop hazelnuts, almonds, peanuts, and cashews roughly. Mix all nuts with pumpkin seeds, sunflower seeds, sesame seeds, and oatmeal in a large bowl.
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Add Flavor & Sweetener:
- Stir in dried cranberries, cinnamon, and honey. Mix until well combined. The mixture should hold together slightly when pressed.
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Shape Cookies:
- Scoop small portions of the mixture and press them into round cookie shapes on the prepared baking sheet. Flatten slightly with your hand or a spoon.
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Bake:
- Bake for 12–15 minutes, until golden brown and fragrant.
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Cool:
- Let cookies cool completely on a wire rack—they will firm up as they cool.
Tips & Variations:
- Add a teaspoon of vanilla extract or a pinch of salt for extra flavor.
- Swap dried cranberries for raisins, chopped dates, or apricots.
- For extra chocolatey flavor, fold in a few sugar-free dark chocolate chips.
