These Healthy Seedy Power Cookies are full of seeds, nuts & dried fruit. They are naturally sweetened & contain no oil, grains or gluten. Perfect for on-the-go breakfasts or snacks!
When you’re in need of a satisfying breakfast or snack on the go, reach for a Seedy Power Cookie!
These healthy breakfast power cookies are stuffed full of seeds and nuts and naturally sweetened with a combination of dates and banana. They also happen to be vegan (of course), grain-free, gluten-free and paleo.
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The combination of toasty nut and seed flavours with the sweet, chewy bursts of dried fruit is so good and as they are packed with fibre, protein and healthy fats these cookies will keep you feeling satisfied all morning long.
Here’s what you will be needing to make my Seedy Power Cookies:
This is a really forgiving recipe. As long as you use roughly the same total amount, you can switch things up to work with what you've got. The only ingredients that must be included for the recipe to work are the banana and the dates. The banana provides the necessary moisture and the dates are the sticky "glue" that holds everything together.
- For instance, you can use any combination of raisins, currants, golden raisins, dried cranberries, goji berries, dried blueberries, chopped apricots, chopped prunes etc that you like in place of the raisins, golden raisins and cranberries. Just make sure you chop larger fruits like apricots into small raisin sized pieces.
- Same goes for the nuts and seeds. Use any combination of chopped nuts and seeds.
- Also it's worth noting that the cacao nibs are fine to leave out if you don’t have them or throw in some chocolate chips or some other nut or seed instead!
How to make Seedy Power Cookies
These healthy power cookies are so easy to make. Here’s how it’s done:
- Blend the banana with the dates.
- Mix everything else in.
- Form into cookie shapes and bake.
How to store
Seedy Power Cookies are just perfect for on the go breakfasts, snacks or packed lunches. As they are nice and sturdy they won’t get squashed or fall apart in your bag or lunch box.
Store them in an airtight container in the fridge. They will keep well for several weeks.
Medjool dates are usually nice and soft so there is no need to soak them when making this recipe. If yours are a bit old and aren't soft anymore though you can cover them in boiling water for 5 minutes. Drain then use as per the recipe.
I haven't tested them with anything other than coconut but almond meal might work as a substitute.
Hungry for more healthier treats?
Seedy Power CookiesAuthor:
- 1 medium banana
- 8 medjool dates
- ½ cup (65 grams) chopped walnuts or pecan nuts or a mix of both , for a nut free version replace nuts with any other seeds, or a combination of more seeds and more dried fruit. Just keep the quantity roughly the same.
- ½ cup (56 grams) ground flax seed
- ½ cup (60 grams) pumpkin seeds
- ¾ cup (112 grams) dried fruit , such as raisins, golden raisins, cranberries, blueberries, cherries, chopped apricots, chopped prunes/figs
- 3 tablespoons (30 grams) hemp hearts , or oats
- 2 tablespoons (15 grams) cacao nibs , or mini dairy-free chocolate chips (or more nuts/seeds)
- 1 cup (90 grams) shredded coconut , sweetened or unsweetened
- A drop or 2 of water if needed
- Preheat oven to 300°F and line a large baking tray with parchment paper.
- Add the dates and banana to a food processor and process until a puree. Scrape out into a large mixing bowl, making sure you scrape the food processor clean.
- Add all of the other ingredients and stir well to combine. If the mixture seems a little dry you can add a drop or two of water to help bring it together.
- Roll balls of mixture in your hands, place on the baking tray and push down with the palm of your hand or the bottom of a glass to flatten to ½ an inch thick. You can make them as big or small as you like but keep them about that thickness. At about 2 inches in diameter you should get about 12 cookies. As you shape them little bits of fruit and seeds will pop out here and there. Just push them back in with your fingers and smooth the edges of the cookies to tidy them up.
- Bake at 300°F (150°C) for around 25 minutes or until they feel dry and are just starting to turn golden around the edges.
- Remove from the oven and cool on a wire rack.