Crunchy Oat & Nut Cookies — Packed with Seeds,Almonds & Dried Cranberries

🧾 INGREDIENTS

🌾 Dry Base

▢ 2 cups (180g) rolled oats

▢ ½ cup (50g) whole almonds, roughly chopped

▢ ¼ cup (30g) pumpkin seeds

▢ ¼ cup (30g) sunflower seeds

▢ ½ cup (70g) dried cranberries

▢ ¼ cup (25g) desiccated coconut (optional)

▢ ½ teaspoon cinnamon

▢ ¼ teaspoon salt

🍯 Wet Binder

▢ ⅓ cup (110g) honey or maple syrup

▢ 3 tablespoons coconut oil, melted

▢ 1 teaspoon vanilla extract

▢ 1 large egg

🔢 INSTRUCTIONS

1. 🔥 Preheat your oven to 350°F (175°C). Line a large

baking sheet with parchment paper.

2. 🌾 In a large mixing bowl, combine the rolled oats,

chopped almonds, pumpkin seeds, sunflower seeds,

dried cranberries, coconut, cinnamon, and salt. Stir until

evenly mixed.

3. 🍯 In a separate small bowl, whisk together the honey,

melted coconut oil, vanilla extract, and egg until smooth

and fully combined.

4. Pour the wet mixture over the dry ingredients and stir

well until every oat and seed is coated and the mixture

holds together when pressed.

5. Scoop about 2 tablespoons of the mixture per cookie

and place onto the lined baking sheet. Press each portion

down firmly with the back of a spoon or your palm into a

flat, compact round — these cookies won't spread on

their own.

6. 🔥 Bake for 12–14 minutes until the edges are deep

golden and the tops are set. The centers may look

slightly soft — they will firm up as they cool.

7. Remove from the oven and let the cookies cool

completely on the baking sheet before transferring —

they are fragile when hot and firm as they cool down.