Healthy Oat Cookies With Dried Fruit and Nuts

 When I’m craving something sweet but still nourishing, these healthy oat cookies with dried fruit and nuts are my go to treat. Packed with crunchy peanuts, rich hazelnuts, and chewy cranberries, they’re everything I want in a wholesome snack. No flour, no butter, no refined sugar just pure texture, flavor, and natural goodness in every bite. These cookies come together fast and make the kitchen smell like a rustic bakery. They’re the perfect mix of hearty and indulgent.

Why These Oat Cookies Are My Pantry Staple

I make these cookies at least twice a month. They’re great for grab and go breakfast bites, post workout energy boosts, or mid afternoon treats that won’t weigh you down. What I love most is how versatile they are you can swap the nuts, change the dried fruit, or even shape them into bars instead of cookies. The results are always golden, fragrant, and full of texture.

• Nut rich: Peanuts and hazelnuts add crunch and natural protein
• Seed loaded: Pumpkin, sunflower, sesame all for extra fiber and nutrition
• No flour or butter: These cookies are naturally gluten free and dairy free
• Customizable: Easy to change based on what’s in your pantry

They pair beautifully with a cup of tea or a morning smoothie, and they keep well for days just like our flourless energy bites or oatmeal breakfast bars.

Ingredients

• 200 g peanuts (7 oz)
• 60 g hazelnuts (2 oz)
• 30 g pumpkin seeds (1 oz)
• 1 tbsp sunflower seeds
• 1 tbsp sesame seeds
• 30 g dried cranberries (1 oz)

Step by Step to Make These Healthy Oat Cookies

1: Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper for easy cleanup and even baking.

2: Chop the Nuts

• In a food processor, pulse the peanuts and hazelnuts until finely chopped not ground into a powder, but evenly broken down.
• Transfer the chopped nuts into a large mixing bowl.

3: Mix the Seeds and Fruit

• Add in the pumpkin seeds, sunflower seeds, sesame seeds, and dried cranberries.
• Use a spoon or your hands to mix everything together until it’s evenly combined.

4: Shape the Cookies

• Using your hands, scoop out a portion of the mixture and gently press it into a small cookie shape.
• Place each cookie on the prepared baking sheet, leaving a little space between them.
• If needed, lightly press the tops to flatten slightly.

5: Bake to Perfection

• Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown on top and fragrant.
• Remove the tray from the oven and allow the cookies to cool for 5-10 minutes before moving them to a rack to cool completely.

• Why I Love These as Everyday Fuel

  Clean Ingredients, Real Energy

  These cookies aren’t just snacks they’re fuel. I make a batch at the start of the week and grab one or two when I need something quick and sustaining. Unlike store bought bars that come with added sugars and fillers, these cookies give me steady energy thanks to their fiber, healthy fats, and natural sweetness from the dried fruit. And because they’re flourless, they stay light without sacrificing satisfaction.

  • Perfect for breakfast: Enjoy with coffee or green tea before a busy morning
  • Midday boost: Toss one in your bag for a 3 PM crunch
  • Pre workout snack: Great balance of protein and carbs to fuel movement
  • Post dinner bite: Satisfying enough to end the day without guilt

  I often rotate these with our chocolate banana oatmeal treat for variety both offer nourishment and keep me from reaching for overly processed sweets.

  My Favorite Swaps and Add Ins

  Keep It Interesting Every Time

  One reason I keep coming back to this recipe is how easily it adapts. Every week I tweak the mix based on what’s left in the pantry. The core technique stays the same, but the combinations feel new each time. Here are my go to variations:

  • Swap cranberries for: Raisins, dried cherries, chopped dates, or diced apricots
  • Swap peanuts and hazelnuts for: Almonds, pecans, or cashews
  • Add ins: 1 tbsp flax seeds, 2 tbsp shredded coconut, or 1 tsp cinnamon
  • Extra sweetening: Add 1 tbsp honey or maple syrup if you prefer a slightly sweeter cookie

  These swaps are the same smart upgrades I use in our flourless oat bread and oat pancakes small changes, big results.

  Storage and Meal Prep Tips

  Stay Crispy, Stay Fresh

  These cookies hold their texture better than most nut based recipes. Once they cool, they stay crisp on the outside and chewy in the center. I always store them in a sealed container at room temperature, and they never last more than 3-4 days in my house. But if you want to make them last longer or prep for the week here’s how I store them:

  • Room temperature: Airtight jar or container, layered with parchment paper
  • Fridge: Keep up to 1 week in a sealed box for slightly firmer cookies
  • Freezer: Freeze baked cookies for up to 1 month. Reheat in oven at 300°F (150°C) for 5-7 minutes

  These same techniques work well with our zucchini patties and potato nests when prepping ahead for busy weeks.

  Serving Ideas for All Ages

  Make It Snackable, Packable, and Fun

  I bake these cookies in small, compact rounds for adults but for kids, I press them into mini shapes using cookie cutters or silicone molds. They’re fun, bite sized, and way more appealing than store snacks. I’ve packed them into snack boxes, brunch trays, and even party platters they hold their shape and flavor perfectly.

  • Kids’ version: Mix in mini raisins or mini chocolate chips, form smaller bites
  • Brunch board: Serve with yogurt, apple slices, and boiled eggs
  • Lunchbox snack: Wrap two cookies in parchment or pack in a small tin
  • Gift jar: Stack cookies in a clear jar tied with twine for a healthy homemade gift

  Just like we do with buttery shortbread biscuits and oatmeal bread, it’s the presentation and love that makes them feel special even when they’re simple.

  More Ways to Customize These Healthy Cookies

  Flavor Enhancers I Love Adding

  One of the best things about this recipe is how easy it is to adapt. I often tweak the flavor based on the season, who I’m baking for, or what’s sitting in my pantry. These cookies are the perfect base to layer flavors whether it’s warm spices, citrus zest, or even a little chocolate. Below are some of my favorite go to additions that elevate these cookies from great to unforgettable:

  • Ground cinnamon: Adds cozy depth I use ½ teaspoon per batch
  • Vanilla extract: Just a splash (½ teaspoon) rounds out the flavors beautifully
  • Orange zest: A bright pop that pairs incredibly well with cranberries
  • Mini dark chocolate chips: Add a touch of indulgence without overwhelming the health factor
  • Shredded coconut: Brings extra chew and natural sweetness

  These same enhancements also work wonders in our oat pancakes and chocolate banana oatmeal bakes. A small addition can completely shift the flavor profile from rustic and earthy to bright and tropical or rich and dessert like.

  Fun Shapes and Sizes for Every Occasion

  Sometimes I make these cookies large and chunky, like traditional bakery styles. Other times, I form mini bites or bars depending on who I’m serving. Kids love fun shapes, and for parties or clean eating platters, smaller sizes are easier to portion. If I’m preparing for a week’s worth of snacks, I press the mixture into a square pan, bake it flat, and cut it into bars after cooling.

  • Classic cookies: 2 inch rounds, gently pressed down before baking
  • Mini cookies: Use 1 tablespoon of dough for bite sized energy snacks
  • Bars: Press into an 8×8 inch pan and bake for 15-18 minutes
  • Fun shapes: Use silicone molds or cookie cutters for holidays and parties

  For gifting, I often go with bar shapes easier to stack in boxes or jars, especially when layered between sheets of parchment. Just like our butter shortbread cookies, these treats look more polished and presentable with just a bit of thought put into the final shape.

  Health Benefits of the Key Ingredients

  Why These Cookies Are Better for You

  Let’s break down why these cookies are such a smart choice not just for taste, but also for nutrition. Each ingredient brings unique health benefits, which is part of the reason I reach for this recipe when I want something nourishing yet enjoyable. Here’s a look at what each main ingredient offers:

  Ingredient	Nutrition Benefit
  Peanuts	High in protein and heart healthy fats, helps keep you full longer
  Hazelnuts	Rich in antioxidants and vitamin E, good for skin and brain function
  Pumpkin seeds	Packed with zinc and magnesium, supports immune and bone health
  Sunflower seeds	Loaded with vitamin B1 and selenium, boosts energy levels
  Sesame seeds	Excellent plant based calcium source, supports bone strength
  Dried cranberries	Natural source of antioxidants and fiber, aids in digestion

  Every cookie delivers a balanced bite of fiber, protein, and healthy fats without processed flours or added sugar. That’s the same idea behind our oatmeal bread real ingredients, real flavor, real nutrition.

  Perfect for Special Diets

  These cookies are naturally gluten free and dairy free, and they can easily be made vegan. That makes them a universal crowd pleaser. Whether you’re baking for kids with sensitivities, adults avoiding processed sweets, or friends on a clean eating plan, this recipe checks every box:

  • Gluten free: No flour needed the nuts and seeds form the entire base
  • Dairy free: No butter or milk, great for lactose intolerance
  • Vegan: No eggs required, and can avoid honey if needed
  • Low glycemic: No refined sugars, cranberries add just a touch of natural sweetness

  It’s rare to find a cookie that’s both this adaptable and this good. Like our baked no knead donuts and yogurt cake, this recipe proves that healthy can still mean delicious and satisfying enough for everyone around the table.

  Batch Size and Scaling

  Whether you want to bake for two people or twenty, this recipe is easy to scale. I’ve doubled and tripled it for events and retreats, and the results are always consistent. The only adjustment I make when increasing the recipe is baking time slightly longer for larger shaped cookies or bars.

  • Double batch: Multiply all ingredients by two, and use two trays or one 9×13 pan for bars
  • Triple batch: Works well for party prep or gifting make in two mixing rounds for easier handling
  • Mini batch: Halve the ingredients for a small personal stash or test batch

  This flexibility is one of the reasons I always return to these just like we do with three ingredient biscuits, it’s about mastering a base recipe that works in every kitchen, every situation, every lifestyle.

  Frequently Asked Questions

  Can I use pre roasted or salted nuts?

  Yes, but if your nuts are salted, reduce or omit any additional salt in the recipe to avoid overpowering the flavor. Roasted nuts also add a deeper taste just be sure they’re not too oily, or the cookies may spread too much.

  How do I make these cookies stick together better?

  If your mixture feels too crumbly to form cookies, try adding 1-2 tablespoons of honey or a splash of plant based milk. This helps bind everything without changing the flavor much.

  Can I make these nut free?

  Yes. Replace the nuts with seeds such as sunflower, pumpkin, or chia. You can also use rolled oats or puffed rice to add bulk and texture without using any nuts at all.

  Do I need to add oats or flour?

  No. This recipe doesn’t require oats or flour. The finely chopped nuts act as the base, providing both structure and richness.

  Are these cookies vegan?

  They can be! Just ensure your dried fruits don’t contain added sweeteners or preservatives like gelatin, and avoid adding honey if you’re following a strict vegan diet use maple syrup instead if extra moisture is needed.