Healthy Lifestyle Nut & Oat Cookies
Flour-free, sugar-free, gluten-free (assuming certified gluten-free oats if used), naturally sweetened and nutrient-dense.
Ingredients
Nut & Oat Mixture
- 150 g hazelnuts
- 60 g almonds
- 50 g peanuts
- 30 g cashews
Additional Ingredients
- 120 g rolled oats (use certified gluten-free if needed)
- 2 ripe bananas or 140 g date paste (for sweetness & binding)
- 2 eggs (or 2 flax eggs for vegan option)
- 2 tbsp coconut oil or peanut butter
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tsp baking powder (optional, for softer texture)
- 40 g dark chocolate chips or raisins (optional)
Instructions
1. Prepare the Nut Mix
- Add hazelnuts, almonds, peanuts, and cashews to a food processor.
- Pulse until you get a coarse meal texture (not too fine—you want crunch).
2. Blend Wet Ingredients
- Mash bananas well (or use date paste).
- Mix with eggs, coconut oil, vanilla, and cinnamon.
3. Combine
- Add nut mixture and oats into the wet mixture.
- Stir until fully combined.
- Let rest for 10 minutes so oats absorb moisture.
4. Shape Cookies
- Preheat oven to 175°C (350°F).
- Line a tray with parchment paper.
- Scoop spoonfuls of dough and flatten slightly.
5. Bake
- Bake 14–18 minutes until golden brown.
- Cool completely—they firm up as they cool.
Texture Result
- Crispy edges
- Soft chewy center
- Rich nutty flavor
- Naturally sweet without sugar
Nutrition Benefits
- High in healthy fats
- Protein-rich
- Fiber-packed
- Sustained energy snack
- No refined flour or sugar
Pro Tip
For extra crunch, toast the nuts for 8 minutes before grinding.
Want me to also give you the
professional bakery version
of this recipe (perfectly crispy, shelf-stable, and premium texture)?