Delicious and Healthy Oat, Almond & Pumpkin Seed Cookies
Hey there! If you’re anything like me and love a cookie that’s not only tasty but feels good to eat, you’re going to enjoy this recipe. I’ve always been a fan of snacks that are simple, wholesome, and satisfying—and these oat, almond, and pumpkin seed cookies hit all those marks. Plus, they’re naturally sweetened and packed with good-for-you ingredients, so they’re perfect whether you want a quick breakfast on-the-go or a crunchy afternoon treat.
Why I Love These Cookies (and You Might Too!)
One thing I really appreciate about these cookies is how the ingredients work together for a powerhouse snack. Rolled oats provide steady energy, almonds and pumpkin seeds give you a nice protein and healthy fat boost, and the dried cranberries add a little sweet surprise. Throw in that cozy hint of cinnamon, and you have a cookie that feels like a warm hug!
Ingredients You’ll Need
- 1 cup rolled oats
- 1/2 cup whole almonds (plus extra for topping)
- 1/3 cup pumpkin seeds (plus extra for topping)
- 1/4 cup dried cranberries
- 2 tablespoons chia seeds or flax seeds
- 1 ripe banana, mashed (or 1/4 cup natural nut butter)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder (optional)
- Pinch of salt
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C) and get a baking sheet lined with parchment paper ready — this really helps prevent sticking.
- In a small bowl, mash the ripe banana until it’s smooth. Then add honey or maple syrup, your nut butter (if you’re using it instead of banana), and vanilla extract. Mix these wet ingredients well until everything’s nicely combined.
- Next, in a larger bowl, combine the rolled oats, chopped almonds (save some whole ones to top your cookies later), pumpkin seeds, chia or flax seeds, dried cranberries, cinnamon, baking powder if you choose to use it, and that pinch of salt. Bring all those dry ingredients together.
- Pour the wet banana mixture into the dry bowl and stir everything until a sticky, chunky dough forms. This might take a little effort, but trust me, it’s worth it!
- Now, using your hands or a spoon, shape the dough into thick cookie rounds around 2 to 3 inches in diameter. Place each cookie on your lined baking sheet.
- Gently press a few of your reserved whole almonds and pumpkin seeds on top of each cookie — it makes them look pretty and adds a nice crunch.
- Bake these for about 15-20 minutes, or until the cookies are golden brown and firm to the touch.
- Once out of the oven, let the cookies cool completely on the baking sheet or a wire rack. This is important because it helps them crisp up just right.
- Store your cooled cookies in an airtight container at room temperature, and enjoy them fresh for up to a week! If you want them to last longer, pop them in the fridge.
Helpful Tips for the Best Cookies
- If your dough seems too dry, add a little more mashed banana or a splash of almond milk to help it stick together.
- For a nuttier flavor, toast your almonds and pumpkin seeds lightly before mixing them in — it adds an amazing depth!
- Don’t rush cooling the cookies. They’re delicate when warm but firm up nicely as they cool, which makes them easier to handle and crunchier to eat.
- These cookies freeze really well! Just wrap them individually or store in a freezer-safe container, then thaw at room temperature when you want a quick snack.
Essential Equipment for Baking
Here’s a little checklist of what you’ll want handy before you start:
- Mixing bowls (one small and one large)
- Fork or potato masher for mashing the banana
- Spoon or your hands for mixing the dough
- Baking sheet lined with parchment paper
- Measuring cups and spoons
- Wire rack for cooling (optional but recommended)
Nutritional Benefits of These Cookies
Let me share why these cookies feel like such a smart choice. Rolled oats are a great source of fiber, which helps keep you full and supports digestion. Almonds and pumpkin seeds provide healthy fats and protein to help you feel sustained longer than sugary snacks. Chia or flax seeds add omega-3 fatty acids and antioxidants, which are wonderful for heart and brain health. On top of that, using natural sweeteners like banana and honey means you’re avoiding refined sugars without sacrificing sweetness.
Adaptable Variations You’ll Love
If you want to swap things up or tailor these cookies to your preferences, here are a few ideas I’ve tried and loved:
- Nut-Free Version: Replace almonds with extra pumpkin seeds or sunflower seeds if you need to avoid nuts.
- Extra Protein Kick: Stir in a scoop of your favorite protein powder to make these cookies a great post-workout snack.
- Fruit Swaps: Swap dried cranberries for raisins, chopped dates, or chopped dried apricots depending on what you have on hand.
- Flavor Boost: Add a tablespoon of cocoa powder for a subtle chocolate twist.
Frequently Asked Questions
- Can I use regular peanut butter instead of banana?
Yes! If you prefer, just swap out the mashed banana for 1/4 cup natural nut butter. It will change the texture slightly but still taste delicious. - What if I don’t have baking powder?
No worries, the baking powder is optional. Without it, your cookies might be a little denser but still tasty and chewy. - Can I make these vegan?
Definitely! Use maple syrup instead of honey and a plant-based nut butter or banana for binding. - How should I store these cookies?
Store them in an airtight container at room temperature for up to a week or refrigerate for longer freshness. They also freeze really well. - Are these cookies gluten-free?
They can be if you use certified gluten-free rolled oats. Always check the packaging to be sure!
Ready to Bake? Let’s Connect!
I hope you’re excited to try these wholesome oat, almond, and pumpkin seed cookies! They’re one of my favorite ways to feel good about snacking. If you give this recipe a shot, I’d love to hear how yours turn out—drop a comment or share your photos on Pinterest. Follow me for more tasty, simple recipes that brighten your day. Happy baking!
