Ingredients
- 2 cups rolled oats
- 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.
