I’m so excited to share one of my favorite healthy cookie recipes with you. I actually shared these nut and seed cookies a few years back, but I wanted to share them again because I love them so much.
The original recipe is based on these cookies I used to get at the Merc in Lawrence, Kansas. They were called bumblebee cookies, which I think is a funny name. I think it must be because they have honey and sunflower seeds, and I know bees love sunflowers. That’s my best guess at least!
These are a healthy and energy-packed snack to eat when you need a little pick me up or something sweet and crunchy. It has the nice sweet and salty combination while also being very chewy and crunchy at the same time.
These nut and seed cookies are pretty easy to make, but they do have one odd ingredient. They call for a whole cup of sesame seeds. You will want to visit your local natural food store or somewhere like Smart and Final to get enough sesame seeds. I get mine at my local Sprouts in the bulk goods section.
Once you find all of the ingredients, these are super simple to make and they are well worth the effort! My kids love them too, which makes me happy. I think these are a great alternative to most cookies since they don’t contain any refined sugar or flour.
Nut and Seed Cookies
1 cup honey
1 cup dried unsweetened coconut
3/4 cup natural peanut butter
3/4 cup sliced almonds
1 cup sesame seeds
1 cup sunflower seeds
Preheat oven to 350. Lightly toast the seeds, nuts, and coconut. For best results, toast each item separately. Check regularly and move with a spatula to ensure they don’t get too dark. Toasting time is approximately 5-7 minutes.
Place the honey and peanut butter in a large mixing bowl. Add the nuts, seeds, and coconut to the honey and peanut butter mixture and mix thoroughly.
While the dough is still warm, portion out with a small scoop or tablespoon. Dip the spoon in water periodically to help smooth out the cookies.
Bake for 15-18 minutes, or until golden brown.