Nuts and Seeds Energy Cookies

These cookies are an excellent source of energy and they also provide complex carbohydrates, protein, healthy fats and lots of vitamins and minerals. I love making a large batch to keep on my kitchen counter. That way I always have something nice and healthy to dip into my tea. These cookies are especially good for those early evening sugar cravings.

Note that you will need a food processor or a blender to blend the porridge oats.

To speed up the preparation you can use ready roasted and chopped hazelnuts and fine milled porridge oats.

Loads of energy and healthy stuff!

This recipe is:

  • Lactose (dairy) free

Nuts and Seeds Energy Cookies

Makes 16 cookies


  • 60 grams (2 oz) hazelnuts, toasted, and chopped finely
  • 60 grams (2 oz) dark, organic chocolate (with cane sugar), chopped finely
  • 100 grams (3½ oz) porridge oats
  • 90 grams (3¼ oz) spelt flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoons nutmeg
  • ½ teaspoons ground ginger
  • ½ teaspoons ground cloves
  • 1 teaspoon aluminium and gluten free baking powder
  • 4 tablespoons coconut oil
  • 70 grams (2½ oz) rapadura cane sugar (or other cane sugar)
  • 2-4 tablespoons soy milk (or any milk you prefer)
  • 1 teaspoon vanilla extract (from a health food store)
  • ½ teaspoon salt (Himalaya or sea salt)
  • 1 egg (please use free rang eggs)
  • 50 grams (1¾ oz) sesame seeds
  • 50 grams (1¾ oz) raisins (or chopped dates)


  1. If using hazelnuts with their skins still on, then you should start with toasting the nuts. To do this, place the 60 grams hazelnuts on a baking sheet and toast them in the oven at 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven! Allow the nuts to cool and rub the skins off. You can also place them on a frying pan without oil and heat them for 10 minutes. Shift the nuts around in the pan. Allow to cool and rub the skins off. Chop finely.
  2. Chop the 60 grams chocolate finely.
  3. Place the porridge oats in a food processor or blender and whizz for 10 seconds or until finely ground.
  4. In a large bowl, sift together: 90 grams spelt flour, 1 teaspoon ground cinnamon, ½ teaspoons nutmeg, ½ teaspoons ground ginger, ½ teaspoons ground cloves, 1 teaspoon baking powder. Add the oats and stir well.
  5. In another bowl, combine the egg, 4 tablespoons coconut oil, ½ teaspoon salt, 1 teaspoon vanilla extract and the 70 grams cane sugar. Stir very well and pour into the large bowl. Combine everything and stir well.
  6. Fold in the nuts, 55 grams sesame seeds and 50 grams raisins. The batter should not be too sticky as you should be able to roll it into balls with your hands. It should however not be too dry either.
  7. Add the 2-4 tablespoons soy milk if needed.
  8. Place baking parchment on a baking tray.
  9. Roll balls with your hands (approximately 2 full tablespoons) and place on the baking tray. Leave a small space between each cookie. Lightly press each cookie with a fork (or the palm of your hand).
  10. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 15-20 minutes.
  11. Keep in an airtight container.


  • You can use skimmed milk, rice milk, oat milk or almond milk instead of the soy milk.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.    
  • Pecan nuts can be used instead of hazelnuts.
  • You can use wholemeal flour instead of spelt flour.
  • You can use regular baking powder instead of the aluminium free and gluten free baking powder.
  • If you prefer milk chocolate you can use that instead of the dark chocolate.
  • You can use carob instead of the chocolate.
  • Please use free range eggs.