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Close-up of thick Healthy Energy Cookies resting on wrinkled unbleached parchment paper showing rustic uneven edges.

Thick and Chunky Healthy Energy Cookies for Your Morning Fuel

These perfectly thick, chunky Healthy Energy Cookies combine robust baked rolled oats, roasted seeds, sliced almonds, and plump cranberries for the ultimate on-the-go snack. Enjoy their rustic edges and golden-brown finish.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups old-fashioned rolled oats Acts as the structural base.
  • 1/4 cup roasted green pumpkin seeds
  • 1/4 cup pale sunflower seeds
  • 1/4 cup golden sliced almonds
  • 1/2 cup plump dark red dried cranberries
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
Wet Binders
  • 1/2 cup creamy almond butter Invisible structural binder.
  • 1/3 cup pure honey Sticky sweet glue.
  • 1/4 cup coconut oil Melted.
  • 1 large egg To reinforce edges.

Equipment

  • 1 Heavy-duty baking sheet Lined with unbleached parchment paper.
  • 1 Large Mixing Bowl Sturdy bowl for dense mixing.
  • 1 Cookie Scoop 3-tablespoon (45g) size for large, chunky portions.

Instructions
 

Preparing the Dough
  1. In your large mixing bowl, vigorously whisk together the almond butter, honey, melted coconut oil, and egg until the mixture transforms into a smooth, emulsified liquid.
  2. Add the rolled oats, green pumpkin seeds, sunflower seeds, sliced almonds, dried cranberries, baking powder, and salt. Use a wooden spoon to aggressively fold the mixture until every oat and seed is coated.
Portioning and Baking
  1. Line a heavy baking sheet with wrinkled unbleached parchment paper. Use a cookie scoop to drop large, thick portions of dough 2 inches apart. Gently press the tops to slightly flatten while maintaining rustic edges.
  2. Bake in a preheated 350°F (175°C) oven for 12 to 14 minutes until a slightly toasted, golden-brown baked finish appears on the edges. Let cool completely on the pan to set the bind.

Notes

Rest the Dough: Let the dough sit for 10 minutes before scooping to allow the oats to absorb the honey and egg.
Do Not Overbake: Pull them out when the edges are golden-brown; residual heat will finish the centers.
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