Soft, chewy, naturally sweet, and loaded with oats, nuts, seeds, and dried fruit. These homemade energy cookies are great for breakfast, an afternoon snack, or an easy grab-and-go treat.
Ingredients
Makes 12 cookies
Dry Ingredients
- 1½ cups (135 g) rolled oats
- ½ cup (60 g) whole-wheat flour or oat flour
- ¼ cup (30 g) chopped almonds
- ¼ cup (30 g) chopped walnuts
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 2 tbsp chia seeds
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 ripe banana, mashed
- ⅓ cup (85 g) natural peanut or almond butter
- ¼ cup (60 ml) honey or maple syrup
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
Optional Add-ins
- ¼ cup raisins or dried cranberries
- 2 tbsp unsweetened shredded coconut
- 2 tbsp dark chocolate chips
- 1 tbsp sesame seeds
Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the dry ingredients
In a large bowl, combine oats, flour, almonds, walnuts, pumpkin seeds, sunflower seeds, chia seeds, cinnamon, baking powder, and salt.
3. Prepare the wet mixture
In another bowl, mash the banana until smooth. Whisk in peanut butter, honey, egg, milk, and vanilla.
4. Combine
Pour the wet ingredients into the dry ingredients. Stir until everything is evenly incorporated.
5. Add extras
Fold in dried fruit, coconut, chocolate chips, or sesame seeds if using.
6. Rest the dough
Let the mixture sit for 5–10 minutes. The oats and seeds will absorb some moisture, making the mixture easier to shape.
7. Shape the cookies
Scoop about 2 tablespoons of mixture for each cookie. Place on the baking sheet and gently flatten with the back of a spoon.
8. Bake
Bake for 14–18 minutes, until the edges are lightly golden and the cookies feel set.
9. Cool
Let them cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Helpful Tips
- If the mixture seems too dry, add 1–2 tablespoons of milk.
- If it seems too wet, add a little extra oats.
- Don’t overbake—the cookies are best when they remain slightly soft in the center.
- For extra crunch, lightly toast the nuts and seeds before adding them.
Easy Variations
Chocolate: Add cocoa powder and chocolate chips.
Apple Cinnamon: Add finely diced apple and a little extra cinnamon.
Coconut: Add shredded coconut and chopped almonds.
Berry: Use dried cranberries or chopped dried cherries.
Storage
- Room temperature: Up to 2–3 days in an airtight container
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months
Place parchment paper between cookies when freezing.
Recipe Q&A
Can I make these without wheat flour?
Yes. Replace the flour with oat flour. If you need them to be strictly gluten-free, use certified gluten-free oats and flour.
Can I leave out the banana?
Yes, but you’ll need another moist ingredient such as applesauce to help bind the mixture.
Can I use different nuts?
Absolutely. Pecans, cashews, hazelnuts, or pistachios work well.
Are these very sweet?
They have mild sweetness from banana and honey/maple syrup. You can adjust the sweetener to taste.