We all have those mornings. You rush out the door, skip breakfast, and crash by 10 AM.
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These gluten free nut and seed energy cookies are the solution.
They are packed with protein, fiber, and healthy fats. They aren’t just empty sugar calories; they are fuel. Best of all, they taste like a chewy, crunchy granola bar in cookie form.
A Little Story About This Dish
I started making these when I needed a hiking snack that wouldn’t crumble in my backpack.
Store-bought energy bars are often expensive and loaded with weird syrups. I wanted something simple.
I threw my favorite trail mix ingredients into a bowl, bound them with honey and nut butter, and baked them. The result was these gluten free nut and seed energy cookies. Now, I keep a jar on the counter for “emergency” breakfasts.
Get Ready to Cook!
What to Expect:
This is a “melt and mix” recipe. You don’t need a stand mixer. The texture is dense, chewy, and satisfying.
Before You Begin:
Chop your nuts roughly. You want big chunks for crunch, but if they are too large, the cookies might fall apart. Also, check your oats label. If it doesn’t say “Certified Gluten-Free,” do not use it.
The Heart of the Dish: Ingredients You’ll Need
We are building a powerhouse of nutrition here.
| Quantity | Ingredient | Note |
| 1 cup | Rolled Oats | Must be Certified GF |
| 1/2 cup | Mixed Nuts | Cashews, almonds, walnuts |
| 1/4 cup | Pumpkin Seeds | Pepitas |
| 2 tbsp | Chia Seeds | Great binder |
| 2 tbsp | Flaxseeds | Omega-3 boost |
| 1/2 cup | Dried Cranberries | Or raisins |
| 1/4 cup | Nut Butter | Peanut or almond |
| 1/4 cup | Sweetener | Honey or maple syrup |
| 1 tsp | Vanilla Extract | |
| 1/2 tsp | Cinnamon | |
| Pinch | Salt |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps to make the best gluten free nut and seed energy cookies.
Phase 1: The Dry Mix
1. Prep the oven
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. These cookies are sticky, so the paper is essential.
2. Combine the crunch
In a large mixing bowl, toss together the oats, chopped nuts, pumpkin seeds, chia seeds, flaxseeds, and dried cranberries. Add the cinnamon and salt. Give it a good stir so the spices coat the dry ingredients evenly.
Phase 2: The Binding
3. Melt the glue
In a small saucepan over low heat, combine the nut butter and honey (or maple syrup). Stir gently until it melts into a smooth, pourable liquid. Stir in the vanilla extract.
Expert Tip: You can also microwave this for 30 seconds if you want to skip the stove.
4. Mix it up
Pour the warm liquid mixture over the dry ingredients. Stir immediately. You want to ensure every single oat and seed is coated in the sticky binder. If it feels too dry, add a teaspoon of water or more honey.
Phase 3: Shape and Bake
5. Form the cookies
Use a cookie scoop to portion out the dough. Place them on the baking sheet.
Crucial Step: These gluten free nut and seed energy cookies do not spread in the oven. You must press them down flat with the back of a spoon or your hand to shape them into rounds before baking.
6. Bake
Bake for 12–15 minutes. They are done when the edges look golden brown and they feel firm to the touch.
7. Cool
Let them cool completely on the rack. They firm up significantly as they cool down. If you move them while hot, they might break.
Mastering the Dish: Pointers for Perfection & How to Store
The “Falling Apart” Fix
If your dough isn’t holding together, your ratio of dry to wet ingredients might be off (cups vary!). Add another tablespoon of nut butter or honey to make it stickier. Press them very firmly on the baking sheet.
Customizing
This recipe is incredibly flexible. You can swap cranberries for chocolate chips, or use sunflower seeds instead of pumpkin seeds. Just keep the ratios the same.
Storage
Store these gluten free nut and seed energy cookies in an airtight container at room temperature for a week.
Freezing
They freeze perfectly. Wrap them individually and toss them in a freezer bag. They thaw in about 15 minutes—perfect for tossing in a lunchbox in the morning.
Gluten Free Nut andamp; Seed Energy Cookies
- Total Time: 25
- Yield: 12 1x
- Diet: Gluten Free
Description
These Gluten Free Nut and Seed Energy Cookies are the ultimate healthy snack. Packed with oats, chia, flax, and dried fruit, they are chewy, satisfying, and perfect for on-the-go fuel.
Ingredients
1 cup rolled oats (Must be ‘Certified Gluten-Free’)
½ cup mixed nuts (cashews, almonds, walnuts), roughly chopped
¼ cup pumpkin seeds
2 tbsp chia seeds
2 tbsp flaxseeds
½ cup dried cranberries (or raisins)
¼ cup natural peanut butter or almond butter
¼ cup honey or maple syrup
1 tsp vanilla extract
½ tsp cinnamon
Pinch of salt
Instructions
1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the certified gluten-free oats, chopped nuts, pumpkin seeds, chia seeds, flaxseeds, dried cranberries, cinnamon, and salt. Stir to distribute spices evenly.
3. In a small saucepan over low heat (or in the microwave), melt the peanut butter and honey together until smooth. Stir in the vanilla extract.
4. Pour the warm wet mixture over the dry ingredients. Stir immediately until every oat and seed is fully coated and sticky.
5. Using a cookie scoop, place mounds of dough onto the prepared baking sheet.
6. Flatten each mound into a round cookie shape using the back of a spoon or your hand (these cookies do not spread while baking).
7. Bake for 12–15 minutes until the edges are golden and the cookies feel firm.
8. Allow to cool completely on a wire rack to set before eating.
Notes
**Oats Warning:** You must use oats labeled ‘Certified Gluten-Free’ to ensure this recipe is safe for Celiac diets.
**Vegan Option:** Use maple syrup instead of honey.
**Nut-Free Option:** Substitute mixed nuts for sunflower seeds or gluten-free crispy rice cereal, and use sunflower seed butter instead of peanut butter.
**Storage:** Store in an airtight container for 1 week at room temperature.
- Prep Time: 10
- Cook Time: 15
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9
- Sodium: 60
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 3
- Protein: 4
- Cholesterol: 0
You’ll find plenty of fresh inspiration and flavors for your gluten-free kitchen in these recipes:
- 5-Ingredient Gluten-Free Almond Joy Cookies
- Gluten Free Chocolate Crinkle Cookies
- Gluten Free Vegan Pistachio Cookies (Chewy & Delicious)
Your Burning Questions Answered!
Are these suitable for a gluten free nut free cookies recipe?
As written, no, because of the mixed nuts and peanut butter. However, you can easily adapt this! Swap the nuts for more seeds (sunflower, sesame) or gluten-free crispy rice cereal, and use sunflower seed butter (SunButter) instead of peanut butter.
Can I use quick oats?
Yes, but the texture will be softer and less chewy. Old-fashioned rolled oats give the best structure for nut and seed cookies.
Why do I need Certified Gluten-Free oats?
Oats are naturally gluten-free, but they are almost always grown next to wheat and processed on wheat machinery. Standard oats are highly contaminated. For Celiacs, you must buy oats labeled “Certified Gluten-Free.”
Dig In & Enjoy!
Whether you need a post-workout boost or a quick breakfast on the run, these gluten free nut and seed energy cookies deliver.
They are crunchy, sweet, and satisfying. Plus, you get to feel good about eating cookies for breakfast!
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