½ cup mixed nuts, chopped (almonds, cashews, peanuts, or your favorites)
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup dried cranberries or raisins
2 large eggs, beaten
3 tbsp honey or maple syrup
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the oats, chopped nuts, pumpkin seeds, sunflower seeds, dried fruit, and salt.
In a separate bowl, whisk together the eggs, honey or maple syrup, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until everything is evenly coated.
Scoop about 2 tablespoons of mixture for each cookie onto the prepared baking sheet. Gently flatten them with the back of a spoon since they won’t spread much while baking.
Bake for 12–15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional Add-Ins
Mini dark chocolate chips
Shredded coconut
Chia or flax seeds
Cinnamon or pumpkin spice
Orange zest for extra flavor
Tips
For crunchier cookies, bake an extra 2–3 minutes.
Store in an airtight container for up to 1 week.
These make a great grab-and-go breakfast or healthy snack.
