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Oatmeal Chocolate Chip Cookies with Nuts and Seeds

Deliciously healthy oatmeal cookies loaded with nuts and seeds, offering a delightful mix of textures and flavors.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup butter Adds richness and flavor to the cookie.
  • 1/2 cup peanut butter Provides protein and a creamy texture.
  • 1/2 cup brown sugar Adds moisture and a deep caramel flavor.
  • 1/4 cup honey Natural sweetness that enhances the overall taste.
  • 1 large egg Binds the ingredients and helps in rising.
  • 1 teaspoon vanilla Enhances flavor with a warm aromatic touch.
Dry Ingredients
  • 1 cup oat flour Creates a chewy texture and is gluten-free.
  • 2 cups whole rolled oats Provides a hearty and chewy substance.
  • 1 teaspoon baking soda Helps the cookies rise and become light.
  • 1 teaspoon baking powder Adds a bit of fluffiness to the texture.
  • 1/2 teaspoon salt Enhances the flavor balance.
Mix-Ins
  • 1 cup chopped walnuts Adds crunch and healthy fats.
  • 1/2 cup sunflower seeds Contributes crunch, flavor, and nutrients.
  • 1/4 cup flaxseed meal Boosts fiber content and adds healthy fats.
  • 1 cup chocolate chips Melts beautifully and adds sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F and line a couple of cookie sheets with silicone or parchment paper.
  2. In a large bowl, beat together the butter, peanut butter, brown sugar, and honey until smooth.
  3. Incorporate the egg and vanilla into the mixture, mixing well until combined.
  4. Add the oat flour, whole rolled oats, baking soda, baking powder, and salt to the mixture, stirring until well combined.
  5. Gently fold in the chopped walnuts, sunflower seeds, flaxseed meal, and chocolate chips.
  6. Using a tablespoon cookie scoop, drop the cookie dough onto the prepared sheets, flattening each slightly.
Baking
  1. Bake in the preheated oven for 7-8 minutes, until lightly golden.
  2. Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
  3. Repeat the baking steps as needed until all dough is used.
Storage
  1. Store in an airtight container for a few days or freeze for longer storage.

Notes

These cookies are customizable with your favorite nuts and seeds. For a vegan option, substitute honey with maple syrup and use flaxseed meal or applesauce instead of egg.