These Healthy Nut & Seed Energy Cookies are the kind of snack I love to keep around—chewy, crunchy, naturally sweet, and loaded with the good stuff. Packed with nuts, seeds, dried fruit, and wholesome sweeteners, they give me the perfect energy boost without any guilt. Whether I’m reaching for a quick breakfast-on-the-go or need a midday pick-me-up, these cookies always hit the spot.

Healthy Nut & Seed Energy Cookies

Why You’ll Love This Recipe

I love how customizable and simple these cookies are. I can easily swap in different seeds or nuts depending on what I have in my pantry. They’re naturally sweetened with honey or maple syrup, making them refined sugar-free. Plus, they’re naturally gluten-free and easily made vegan with a simple flax egg swap. I also appreciate how they hold up well for several days, making them a great snack prep for the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup almonds, chopped
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup chopped walnuts (optional for more variety)
1/2 cup rolled oats
1/3 cup honey or maple syrup
1 egg (or flax egg for vegan)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped dried fruit (raisins, cranberries, or dates)

directions

I preheat the oven to 175 °C (350 °F) and line a baking sheet with parchment paper.
In a large bowl, I mix together the almonds, pumpkin seeds, sunflower seeds, sesame seeds, walnuts, rolled oats, dried fruit, and salt.
In a smaller bowl, I whisk the egg (or flax egg) with honey (or maple syrup) and vanilla extract.
I pour the wet mixture into the dry ingredients and stir until everything is thoroughly combined.
I let the mixture sit for about 5 minutes so the oats soak up some moisture.
Using a spoon or cookie scoop, I drop portions onto the baking sheet and press them down gently to form cookies.
I bake the cookies for 12–15 minutes, until the edges are golden brown.
Once out of the oven, I let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, I store them in an airtight container.

Servings and timing

Yield: 12–14 cookies
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: About 25 minutes
Serving Size: 1 cookie
Calories: Approximately 150–180 kcal per cookie

Variations

I often like to switch things up depending on what I have on hand. Here are a few variations I enjoy:

Vegan Version: I replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes).
Nut-Free: I swap the nuts for extra seeds or use chopped coconut.
Low-Sugar: I reduce the amount of honey/maple syrup slightly and add extra dried fruit for sweetness.
Spiced Up: Sometimes I mix in a pinch of cinnamon or nutmeg for a warm flavor.
Chocolate Twist: I throw in a handful of dark chocolate chips for a dessert-like treat.

storage/reheating

Once completely cooled, I store these cookies in an airtight container at room temperature for up to a week. If I want them to last longer, I keep them in the fridge where they stay fresh for up to two weeks. For even longer storage, I freeze them—just make sure to separate layers with parchment paper. To reheat, I pop one in the microwave for about 10 seconds if I want a warm, soft cookie.

FAQs

How do I make these cookies vegan?

I replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit until gelled. It works great as a binder in this recipe.

Can I use quick oats instead of rolled oats?

Yes, I can use quick oats, but I find they absorb moisture faster and may change the texture slightly, making the cookies a bit softer.

Why aren’t my cookies sticking together?

If the mixture seems dry, I add a little more honey or a splash of water. Pressing the cookies firmly before and after baking also helps them hold their shape.

Can I freeze these cookies?

Absolutely. I freeze them in a single layer first, then transfer to a container or bag. They thaw quickly and taste just as good after.

What’s the best combination of nuts and seeds?

I personally love almonds, pumpkin seeds, sunflower seeds, and a few walnuts. But it’s really flexible—sometimes I mix in chia, flax, or even hemp seeds depending on what I need.

Conclusion

These Healthy Nut & Seed Energy Cookies are a staple in my kitchen. They’re quick to make, packed with nutrients, and endlessly versatile. Whether I need a snack to fuel a busy day or a wholesome treat with my tea, these cookies are the perfect solution. I always feel good about reaching for one—and even better when I’ve made a double batch to share.