The Health Nut Cookie
A nutty & chewy, sweet & salty, gluten free snack bar for foodies! A delicious treat made for the Founder’s son who had several food sensitivities and a few health challenges. So she created a recipe that was healthy and tastes great!
Packing for my first backpacking trip, I wanted to make sure we had everything we needed for food. I wanted all the bits, all the energy bars, all the nut butters we could pack in. But, most are kind of expensive, most take up a lot of space individually, and most are packed full of sugar or weird ingredients. So about a month before the trip, I gave myself a task to try out a different bar a week. I quickly found 3 basic kinds of bars that fit my Keto category: ones made of coconut oil (need to be refrigerated), ones baked with eggs (super dense and not as good flavor), ones that were chalky (protein powder based), full of keto sugars (basically vegan coconut junk food), until I finally found this guy, a tasty, nutty, no fuss bar resembling my favorite Yes bar!
Turns out mashing your nuts in a blender is the best way to get rid of excess air (and much needed space) in your backpack. Also super yummy and easy to play with your favorite nuts and seeds in fun varieties. It’s called a breakfast cookie, and it feels that way when you eat them right out of the oven. My “nut cookies” quickly turned into one big granola mix, which I was super happy with (once I got over the fact that they were all smooshed). Our hiked in granola mix was def a fave, and used with our little reusable bags that worked out better than expected. Big deal when you have to hike your own trash out! (Something we could all use a reminder of, our all too easy use of trash!)
Come me check it out! Link in bio 👩🏽‍🍳
Healthy, hearty, 5-ingredient breakfast cookies that are grain-free, oil-free, vegan, and simple to make in a muffin tin!
Ingredients
4 tablespoons flaxseed meal mixed w 1/2 cup water
2 cup assorted nuts and/or seeds (after blended into similar size pieces, not too small)
½ cup unsweetened flaked coconut (optional)
4 tablespoons creamy nut butter (I love the Brazilian nut mix, the seeds have enough oil in the nut itself to just throw in a blender and watch the magic happen)
4 tablespoons pure maple syrup (or honey)
1/2 teaspoon fine sea salt
Instructions
Preheat oven to 325F. Butter 8 cups of a standard size muffin tin.
In a medium bowl, combine the flax meal and water. Let stand 5 minutes.
Grind the nuts/seeds and coconut in a food processor or blender until finely chopped (not too fine or powdery; you want an uneven chop similar to oats and cereal). Place in bowl with flax mixture, stirring to combine.
In a small saucepan, melt the nut/seed butter and syrup over low heat until melted. Remove from heat and stir in salt, then pour over nut mixture, stirring to coat.
Divide mixture evenly between prepare cups, tamping down into cups.
Bake in the preheated oven for 12-16 minutes until browned at edges and centers feel dry to the touch. Transfer tin to a cooling rack and cool for 10 minutes before removing from tin. Cool completely.
Notes:
i also tried these in a baby muffin tin, which crisped up more of the edges, which I really like, and could be great for a party. Once baked, can just smoosh all together for a keto “granola” hack!
Even easier, I started to just bake one big “sheet” as you would any other granola bar. It gets that crispy edge on the bottom, and becomes a delicious topping, or good to eat straight from a little storage baggy on the road.
Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, refrigerator for 2 weeks or freezer for 3 months.
