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!
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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.
The combination of toasty nut and seed flavors with the sweet, chewy bursts of dried fruit is so good and as they are packed with fiber, protein and healthy fats these cookies will keep you feeling satisfied all morning long.
Love seedy treats? Check out my Morning Glory Muffins. They are full of so many healthy, wholesome ingredients!
Mel x
Ingredients
Here’s what you will be needing to make my Seedy Power Cookies:
This is a very 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 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.
Recipe FAQs
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.
Recipe
Seedy Power Cookies
Author:Ingredients
- 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
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- 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.
NOTES
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josephine says
fantastic ! I had all of the ingredients in my larder and used a cookie cutter from the top to shape into neat shapes. These are really high fibre so great for gut health.
Sharon says
Is it possible to provide the approx total amount in cup measurement of the banana and dates?
Melanie McDonald says
I provide precise measurements when it's necessary, but it's really not with this recipe. Just use a medium banana and 8 medjool dates as per the recipe and you'll be fine! The recipe works even if they are a little smaller or bigger. It's really forgiving.
Patricia G says
Great recipe - made them for some friends who do no sugar, and they were a hit. The only thing I would change is the size - I made some the size in the recipes and others smaller. I prefer smaller cookies. The large ones took an age to cook and were still a bit doughy inside. Also, it is a lot of cookie to eat at one sitting.
Missy says
Going to sound crazy but I use this recipe to make bird seed bells/wreaths and racoon cookies. I substitute egg white for flax seed and coconut sugar for the dates. I vary the seeds,nuts and fruit to what I have on hand. My racoons will empty my bird feeder daily - so I make them these cookies instead and they leave my feeder alone. I also make bird bells in terra cotta pots with it
Danielle says
These are amazing. I’m following a nutrition plan to address perimenopause hormonal symptoms and these contain all the good things I need for a mid-morning or mid-afternoon snack/treat. Thank you so much for this and all your recipes!
Patricia G says
Made them again using roasted yam. They were not as sweet, but still delicious. You could add more dates if you prefer yam to banana and want it as sweet.
Patricia G says
Amazing cookies, and amazing flavour. The banana got kind of caramelized - delicious. It was also a great way to use up odds and ends of nuts and dried fruit that were still good, but a bit "tiered" in flavour - they were great in the cookies.
Also, I added a bit more water and let the mixture sit for an hour or so, to give the fruit a chance to plump up more before baking.
I might also try the sweet potato sub for a non-banana option as some in our circle are not keen on bananas.
Krista Bowers says
These look wonderful!
I don't like the taste of bananas...is there something I could substitute for it?
Thanks!
Krista
Melanie McDonald says
I haven't tried them with anything else but mashed sweet potato or pumpkin puree usually work as a good sub for banana in recipes. I'd go with 1/3 cup.
Cheryl says
These are fantastic! Thanks so much for the recipe!
Melanie McDonald says
So pleased you're enjoying them Cheryl!
Chris says
Just made these for a camping trip tomorrow. Of course I had to try one and they are off the hook delish! I love anything date! I got 15 jumbo cookies. Followed the recipe exactly, but I added 1 tsp of vanilla because I love vanilla!!! Thanks for some really good recipes Melanie.
Chris-
Melanie McDonald says
So pleased you are enjoying them and enjoy your camping trip!
Janine Barclay says
I LOVE THESE!! Best cookies ever. I followed the recipe exactly and they are moist inside and slightly crispy outside and they are deliciousI cannot thank you enough for this recipe
Diane Hughes says
Can you suggest an alternative for the shredded coconut? I would really like to make these, but I don't like coconut. Thanks!
Melanie McDonald says
I haven't tested them with anything other than coconut but almond meal might work?
Shellie says
Should I soak the dates before processing them?
Melanie McDonald says
Medjool dates are usually quite 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.
Shellie says
Thanks Melanie. These came out great. I don't know how you got about a dozen 1/2" thick 4" diameter cookies. I only got 7. :)
Heather says
Hi. I don’t like coconut so what would you suggest I use instead of the shredded coconut?
Melanie McDonald says
I haven't tested them with anything other than coconut but almond meal might work?
Noemie says
LOVE THIS RECIPE!! I havent made it in years. And I looked everywhere to find it again. SO grateful! It is sooo yummy!
Vera says
Thank you for this seeded cookie recipe!
It was just what we needed for a morning wake up with coffee! And so delicious! I added cranberries instead of raisins, added an apple and a half cup of coconut. It's really a a versatile recipe!
Keep up the great work! And thank you so much for sharing your creative recipes during this pandemic!
A Virtual Vegan says
Thank you Vera. I'm really pleased you are enjoying them!