These super seedy peanut butter oatmeal cookies and made with just that – seeds, peanut butter and oats. I love these cookies because they are sweetened naturally with honey and are flour-free. These cookies make the perfect power snack, night-time sweet-treat, or even a delicious breakfast cookie!
These cookies have been a success in our cooking groups – even more than my old favourite Three Ingredient Peanut Butter Cookies. The combination of peanut butter and honey is always a winner, but I think what sets these cookies apart is the perfect amount of crunch from the trio of seeds – sesame, sunflower seeds and pumpkin seeds (pepitas). They are a great after-dinner treat, healthy snack on the run, and I could even be convinced that these could stretch to be a breakfast cookie!
Why I Made These Seedy Peanut Butter Oatmeal Cookies
These Seedy Peanut Butter Oatmeal Cookies Are Healthy
I love these cookies because they are packed full of whole-food ingredients, high in vitamins, mineral, fibre and healthy fats. No fillers here. Each one of these cookies contains 2.5 grams of fibre which can help us get well on our way to our fibre needs of 25 to 38 grams per day.
These Seedy Peanut Butter Oatmeal Cookies Are Made Without Refined Sugar
While a small amount of refined sugar is not necessarily bad, there are many people that are seeking alternatives whether it be for diabetes management, inflammatory conditions, or ethical reasons (see post Genetically Modified Foods – What These Means For Your Health and The Health Of The Environment). I like using honey in these cookies over maple syrup as I find that it binds the mixture better.
These Seedy Peanut Butter Oatmeal Cookies Are Flour-Free
Again, a small amount of flour is not necessarily bad, but what I see often in my practice is that we are often consuming too much flour which is not a nutrient-dense food and takes the place of other more nutritious food. Wheat products in Canada can be contaminated with glyphosate – a nasty chemical that has been associated with some cancers (see my post Is It Glyphosate, Not Gluten In Your Bread Making You Sick?)
These Cookies Are Super Easy Cookies
Another benefit of flour-free baking is that there is no finicking around with specific measurements or mixing times. This recipe is as simple as mixing all the ingredients together in a bowl then baking (they are even great raw!)
These Seedy Peanut Butter Oatmeal Cookies Contain No Eggs
As much as I love eggs (see my post The Health Benefits of Eggs and Why I Eat Eggs) I can appreciate that not everyone can have them in their diet. Not using eggs also makes it appropriate to make this recipe into raw energy balls. Simply mix all ingredients together, form into small balls and freeze until you are ready to eat them.
These Cookies Are High In Protein
Protein content is important for those looking to stabilize blood sugar levels as protein helps to slow the digestion and breakdown of any carbohydrates that are eaten at the same time. These cookies have almost 6 grams of protein per cookie – that is the same amount as one egg!
Tips On Making These Seedy Peanut Butter Oatmeal Cookies
Forming The Cookies
If you are finding the mixture is sticking to your hands, wet your hands first and then roll the mixture into a 1 ½ inch ball before flattening slightly with your palm. The mixture should make between 16-18 cookies.
Adjusting Baking Time
Every oven is different, so check the cookies regularly during baking time. I find with my oven 15 minutes tends to be the perfect number. The cookies will appear slightly soft, but they will harden upon cooling.
Using The Upper Third Of The Oven
When baking with honey I usually suggest baking at 325°F, as honey can burn at a high heat. I have found that if you use the upper third of the oven these cookies brown perfectly on the bottom and you can bake at 350°F. Option to flip the cookies halfway if you want both the top and bottom to brown (I don’t).
Notes For These Seedy Peanut Butter Oatmeal Cookies
Making Vegan Seedy Peanut Butter Oatmeal Cookies
As honey is technically not vegan, you can sub in maple syrup. Maple syrup is not as sticky as honey so the cookies can become drier. Check the cookies after 11 minutes of baking to prevent dry cookies.
Making These Seedy Peanut Butter Oatmeal Cookies Gluten-Free
All the ingredients in these seedy cookies are naturally gluten-free. Oats can become contaminated with gluten during processing so those that have celiac disease and must follow a strict gluten-free diet should make sure they purchase certified gluten-free oats.
Making No-Bake Seedy Peanut Butter Oatmeal Cookies
As mentioned above, these cookies are delicious raw. Simply roll the mixture into small balls in the palms of your hand, flatten slightly, and cool in the fridge or freezer until you are ready to eat. If you find the mixture is too sticky, the option to roll the balls in sesame seeds, desiccated coconut or hemp hearts.
Seed Variations For These Seedy Cookies
You can use any seed you like. I love adding sliced almonds to these cookies, and they even taste great with a few poppy seeds added in. Try adding a few tablespoons of chia or flaxseed, or whatever seed you have sitting in your pantry.
Want More Healthy Cookie Recipes
If you love flour-free cookies as much as I do, you will love some of these recipes:
- Three Ingredient Peanut Butter Cookies
- Almond Butter Chocolate Chip Cookies
- Healthy Soft Pumpkin Cookies
Want More Peanut Butter Recipes?
I’m all about the peanut butter. Healthy, filling and delicious!
- No-Bake 100 Calorie Peanut Butter Energy Balls
- Simple Peanut Sauce Indonesian Style
- High Protein Steel Cut Oats with Peanut Butter
Did you make this recipe for Seedy Peanut Butter Oatmeal Cookies? Please let me know how it turned out for you! Share it on Pinterest and leave a comment below. Take a photo of your recreation on Instagram and tag me @theconsciousdietitian so I can see it!
Want To Pin This Seedy Peanut Butter Oatmeal Cookie For Later?
Seedy Peanut Butter Oatmeal Cookies | Flour-Free, Vegan
- 1 cup peanut butter natural
- 1/3 cup honey unpasteurized
- 1 cup oats rolled
- 1/2 cup sunflower seeds raw
- 1/2 cup pepitas raw (pumpkin seeds)
- 1/2 cup sesame seeds raw
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- While the oven is pre-heating add all of the cookie ingredients to a large mixing bowl. Using a wooden spoon, mix all the ingredients until everything is well combined. If the mixture is too dry, add some water. If it is too wet, add some more oats.
- Take a small amount of mixture, about 2 tablespoons worth, into the palm of your hand. Roll the mixture to form a small ball, and then flatten it slightly with the palm of your other hand before placing it on the baking sheet.
- Repeat this for the remaining mixture, this should make 16-18 cookies. If you are finding the mixture is sticking to your hands, wet your hands in-between forming each cookie.
- Once all the cookies are formed, place the baking sheet on the upper-third rack of the oven. Bake for 15 minutes. Check the cookies, they should be semi-firm to touch but still a little soft. They will harden upon cooling.
MAKING VEGAN COOKIESAs honey is technically not vegan, you can sub in maple syrup. Maple syrup is not as sticky as honey so the cookies can become drier. Check the cookies after 11 minutes of baking to prevent dry cookies.
MAKING THESE COOKIES GLUTEN-FREEAll the ingredients in these seedy cookies are naturally gluten-free. Oats can become contaminated with gluten during processing so those that have celiac disease and must follow a strict gluten-free diet should make sure they purchase certified gluten-free oats.
MAKING NO-BAKE COOKIESAs mentioned above, these cookies are delicious raw. Simply roll the mixture into small balls in the palms of your hand, flatten slightly, and cool in the fridge or freezer until you are ready to eat. If you find the mixture is too sticky, the option to roll the balls in sesame seeds, desiccated coconut or hemp hearts.
SEED VARIATIONSYou can use any seed you like. I love adding sliced almonds to these cookies, and they even taste great with a few poppy seeds added in. Try adding a few tablespoons of chia or flaxseed, or whatever seed you have sitting in your pantry. *nutrition analysis done on 18 cookies.
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition, and share some of her favourite seasonal recipes and sustainable eating tips.