These delicious no-refined-sugar oat cookies are packed with peanuts, hazelnuts, pumpkin seeds, sunflower seeds, sesame seeds, dried cranberries, and peanut butter. They are chewy, naturally sweet, crunchy, and perfect for breakfast, snacks, or an energy boost.
Recipe Information
Prep Time: 15 minutes
Bake Time: 15–18 minutes
Total Time: 35 minutes
Yield: 10–12 cookies
Difficulty: Easy
Ingredients
200 g peanuts, roasted and roughly chopped
60 g hazelnuts, roasted and roughly chopped
30 g pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
30 g dried cranberries
120 g rolled oats
100 g honey or pure maple syrup
2 tablespoons peanut butter
½ teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Toast the nuts and seeds:
If using raw nuts and seeds, lightly toast the peanuts, hazelnuts, pumpkin seeds, sunflower seeds, and sesame seeds in a dry skillet over low-medium heat for 3–5 minutes. Stir frequently to prevent burning. Allow them to cool slightly.
Prepare the dry mixture:
In a large bowl, combine the rolled oats, chopped peanuts, hazelnuts, pumpkin seeds, sunflower seeds, sesame seeds, and dried cranberries.
Prepare the binder:
Add honey or maple syrup and peanut butter to a small saucepan. Warm over low heat for 1–2 minutes, stirring until smooth. Do not boil.
Add flavor:
Remove from heat and stir in vanilla, cinnamon, and a pinch of salt.
Combine:
Pour the warm peanut butter mixture over the oat and nut mixture. Stir thoroughly until everything is evenly coated.
Shape the cookies:
Take approximately 2–3 tablespoons of mixture for each cookie. Place on the prepared baking sheet and press firmly into thick round shapes. The mixture should be packed tightly so the cookies hold together.
Bake:
Bake for 15–18 minutes, until the edges are golden brown.
Cool completely:
Leave the cookies on the baking sheet for 10–15 minutes before moving them. They will firm up as they cool.
Important Tip
These cookies contain a lot of nuts and seeds, so press the mixture very firmly when shaping. If the mixture seems too dry to hold together, add 1–2 tablespoons more honey or peanut butter.
Approximate Nutrition
Per cookie, assuming 12 cookies:
Calories: ~300–320 kcal
Protein: ~9–10 g
Carbohydrates: ~25–28 g
Fat: ~19–21 g
Saturated Fat: ~3 g
Fiber: ~4–5 g
Sugar: ~10–12 g
Sodium: ~100–150 mg
Nutrition is approximate and will vary according to the exact ingredients and brands used.
Nut Information
This recipe contains several major allergens:
Peanuts: 200 g peanuts + peanut butter
Hazelnuts: 60 g
Sesame: 1 tablespoon sesame seeds
It also contains seeds:
Pumpkin seeds
Sunflower seeds
And dried fruit:
Dried cranberries
Important: This recipe is not suitable for someone with peanut, hazelnut/tree-nut, or sesame allergies.
For an allergy-friendly version, the ingredients need to be changed based on the specific allergy. Always check packaged ingredients for cross-contact warnings.
Storage
Room temperature: Store in an airtight container for up to 4–5 days.
Refrigerator: Up to 1 week.
Freezer: Freeze individually wrapped cookies for up to 2 months.
Allow frozen cookies to thaw at room temperature before serving.
Variations
Chocolate Nut Cookies:
Add 2 tablespoons unsweetened cocoa powder and a handful of sugar-free dark chocolate chips.
Coconut Version:
Add ¼ cup unsweetened shredded coconut.
Date & Nut Version:
Replace dried cranberries with finely chopped dates.
Maple Cinnamon Version:
Use maple syrup and increase cinnamon to 1 teaspoon.
Extra Protein:
Add 2 tablespoons of chia seeds or ground flaxseed.
Q&A
Q: Why are my cookies falling apart?
A: The mixture may not have enough binding liquid or it wasn’t pressed firmly enough. Add a little more honey or peanut butter and compact the cookies tightly.
Q: Can I make these without honey?
A: Yes. Pure maple syrup can replace honey. You can also experiment with date syrup.
Q: Can I use quick oats?
A: Yes, but rolled oats provide more texture and chewiness.
Q: Can I use other nuts?
A: Yes. Almonds, cashews, pecans, or walnuts can replace the hazelnuts or some of the peanuts, although the flavor and nutrition will change.
Q: Can I make these completely without nuts?
A: Yes, but this requires replacing both peanuts, hazelnuts, and peanut butter with suitable seed-based ingredients. Sunflower seed butter is one possible substitute if appropriate for your dietary needs.
Q: Do I need to roast the nuts first?
A: No. You can use roasted nuts directly or use raw nuts. Toasting them gives the cookies a deeper flavor.
Q: Can I make them without baking?
A: Yes, but the texture will be softer. Form the mixture into balls or discs and refrigerate for at least 1–2 hours until firm.
Q: Are these sugar-free?
A: No. Honey or maple syrup and dried cranberries contain sugars. They contain no refined white sugar if you use the listed ingredients, but they are not sugar-free.
Q: Are these gluten-free?
A: They can be made gluten-free by using certified gluten-free oats and checking all packaged ingredients for gluten or cross-contact.
Q: Are these keto-friendly?
A: No. The oats, honey/maple syrup, and dried cranberries make them relatively high in carbohydrates. A keto version would require substantial ingredient changes.
Q: Can children eat these?
A: Older children can enjoy them if they tolerate all the ingredients. Because these cookies contain multiple nuts and seeds, use appropriate caution with young children and anyone with food allergies.
Q: Can I make smaller cookies?
A: Yes. Make 18–20 smaller cookies and reduce the baking time to approximately 10–14 minutes, checking them closely toward the end.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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