Description
Wholesome, chewy, and naturally sweet, these energy cookies are loaded with oats, nuts, and seeds—perfect for on-the-go snacking or fueling your next adventure. They’re gluten-free, dairy-free, and can be adapted to suit nut-free diets too.
Ingredients
2 ripe bananas, mashed
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup nut butter (peanut or almond)
1 1/2 cups rolled oats
1/2 teaspoon cinnamon
Pinch of salt
1/4 cup chopped almonds
1/4 cup chopped pecans
1/4 cup chopped walnuts
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1 tablespoon chia seeds
1 tablespoon flax seeds
1/4 cup dried cranberries or raisins
Instructions
1. Mash the bananas in a large bowl until smooth. Stir in the maple syrup, vanilla extract, and nut butter until creamy.
2. Add rolled oats, cinnamon, and salt. Stir until the mixture is well combined.
3. Fold in the nuts, seeds, and dried fruit, ensuring an even mix.
4. Scoop heaping tablespoons of dough and shape into thick disks. Place on a parchment-lined baking sheet and flatten slightly.
5. Bake at 350°F (175°C) for 15–18 minutes, until edges are golden and centers are set.
6. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
7. Store in an airtight container at room temperature for 3–4 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Notes
For extra crunch and flavor, toast the nuts and seeds before mixing them in.
You can substitute mashed sweet potato or unsweetened applesauce for the bananas.
Don’t overbake—these cookies should be just set and chewy, not crispy.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baked
- Cuisine: Healthy, Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 4g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg