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Oatmeal Chocolate Chip Cookies with Nuts & Seeds

Delightful cookies that combine oats, chocolate, and the nutritious goodness of nuts and seeds for a guilt-free treat.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup butter Adds richness and flavor
  • 1 cup peanut butter Provides creaminess and nutty taste
  • 3/4 cup brown sugar Sweetens the cookies and adds moisture
  • 1/4 cup honey Natural sweetener for added depth of flavor
  • 1 large egg Acts as a binding agent
  • 1 teaspoon vanilla extract Enhances the overall sweetness and aroma
Dry Ingredients
  • 1 cup oat flour Provides a gluten-free option
  • 1 cup whole rolled oats Provides texture and heartiness
  • 1 teaspoon baking soda Helps cookies rise and become fluffy
  • 1/2 teaspoon baking powder Works in conjunction with baking soda for leavening
  • 1/2 teaspoon salt Balances sweetness and enhances flavor
Mix-Ins
  • 1/2 cup chopped walnuts Adds crunch and nuttiness
  • 1/2 cup sunflower seeds Introduces a delightful crunch
  • 1/4 cup flaxseed meal Source of omega-3 fatty acids
  • 1 cup chocolate chips Sweet enrichment

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C) and line cookie sheets with silicone mats or parchment paper.
  2. In a large mixing bowl, beat butter, peanut butter, brown sugar, and honey until smooth.
  3. Add the egg and vanilla extract to the mixture and mix until well incorporated.
  4. In a separate bowl, combine oat flour, rolled oats, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until combined.
  6. Fold in chopped walnuts, sunflower seeds, flaxseed meal, and chocolate chips.
Baking
  1. Using a tablespoon cookie scoop, drop cookies onto the prepared baking sheets, flattening them slightly.
  2. Bake for 7-8 minutes, or until the edges are lightly golden.
  3. Let the cookies cool for a few minutes before transferring to a wire rack to cool completely.

Notes

For chewier cookies, refrigerate the dough for 30 minutes before baking. Store in an airtight container for up to five days or freeze for longer storage.