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Prepare the Dried Apricots:
Soak the dried apricots in water for a few minutes until soft.
Once softened, drain and pat them dry. Cut the apricots into small pieces as shown in the video.
Toast the Oatmeal:
In a dry pan, lightly toast the 2 tablespoons of oatmeal over medium heat for about 1 minute, stirring frequently to prevent burning. This enhances the flavor and gives a nice nutty aroma.
Mix the Nuts and Seeds:
In a large mixing bowl, combine the walnuts, peanuts, pumpkin seeds, sunflower seeds, poppy seeds, flaxseed, sesame seeds, and almonds.
Add the toasted oatmeal and chopped dried apricots. Mix everything well to combine.
Prepare the Binding Ingredients:
In a separate bowl, whisk the egg white with 1 tablespoon of agave or Jerusalem artichoke syrup (or any sugar substitute you prefer).
Stir the egg white mixture into the nut and seed mixture until everything is evenly coated.
Form the Cookies:
Preheat the oven to 180°C (350°F).
Take small portions of the mixture and shape them into round cookie shapes (you can flatten them slightly if you prefer).
Place the cookies on a parchment-lined baking sheet, leaving a bit of space between each cookie.
Bake the Cookies:
Bake in the preheated oven for about 15 minutes, or until the cookies are golden and slightly crisp on the outside.
Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:
Once cooled, enjoy these deliciously crunchy and nutty cookies. They make for a perfect healthy snack!
Serving Suggestions:
Enjoy these cookies with a cup of tea or coffee as a mid-morning snack.
Pack them as a healthy on-the-go snack for work or school.
Serve alongside a yogurt bowl or smoothie for a balanced breakfast.
Cooking Tips:
Toast the Nuts: For extra flavor, you can lightly toast the walnuts, almonds, and peanuts before mixing them into the cookie dough.
Adjust Sweetness: If you prefer sweeter cookies, you can add more agave syrup or your preferred sweetener.
Customize the Mix: Feel free to swap out or add different nuts and seeds based on what you have available.
Nutritional Benefits:
Nuts and seeds: Rich in healthy fats, protein, and fiber, which help provide long-lasting energy.
Oats: A great source of dietary fiber and essential vitamins and minerals.
Dried apricots: Add natural sweetness and are a good source of vitamins A and C.
Flaxseeds and sesame seeds: Packed with omega-3 fatty acids and antioxidants.
Dietary Information:
Gluten-free (if using certified gluten-free oats)
Refined sugar-free (if using natural sweeteners like agave or Jerusalem artichoke syrup)
Dairy-free
Vegetarian
Nutritional Facts (per cookie, based on 12 cookies):
Calories: ~150
Protein: 5g
Fat: 12g
Carbohydrates: 8g
Fiber: 3g
Sugar: 3g
Storage:
Room Temperature: Store the cookies in an airtight container for up to 1 week.
Freezing: These cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe:
Nutritious: Packed with healthy fats, protein, and fiber to keep you full and satisfied.
Customizable: Easily adjust the nuts, seeds, and sweeteners to suit your taste.
Simple and Quick: With minimal prep and bake time, these cookies are a breeze to make.
Conclusion
These Nut and Seed Oatmeal Cookies are not only nutritious but also incredibly tasty, thanks to the combination of crunchy nuts, chewy dried apricots, and toasted oats. They’re perfect for anyone looking for a healthy and satisfying snack. Whether you’re packing them for a quick bite or enjoying them with your morning coffee, these cookies are sure to please.
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