Nut & Seed Cookies

This recipe was inspired by Joyous Health’s Trail Mix Cookies in her book Joyous Health. These cookies are absolutely delicious, they are chewy and perfectly spiced with cinnamon and ginger, and they’re the perfect sweetness level. These cookies are also packed full of healthy fats from the nuts and seeds as well as protein and fibre. You can even have these cookies for a satiating and delicious breakfast treat. I enjoy these cookies alongside a warm cup of tea for the perfect morning or afternoon snack!

Nut & Seed Cookies

Yield: 15-20


  • 3/4 cup spelt or sprouted grain flour
  • 1/2 teaspoon baking powder (aluminium free)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger (optional)
  • 1 egg
  • 1/2 cup butter or coconut oil, melted
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup hazelnuts, chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup pumpkin seeds
  • 1/4 cup candied ginger, chopped finely (optional)
  • 1/4 cup hemp hearts
  • 1/4 cup ground flaxseeds


  1. Preheat oven to 375ºF. Grease or line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and ginger if using. In a large bowl, whisk together the egg, oil or butter, coconut sugar and vanilla. Add flour mixture to the wet ingredients and combine. Stir in the chopped nuts and seeds. Drop teaspoon sized balls about 1 cm apart on the baking sheet. Gently press down the cookies with your fingers, palm, or a fork.
  3. Bake for 10-12 minutes or until the edges and bottoms are golden brown. Let cool on the baking sheet for a few minutes and then transfer the cookies to a cooling rack to cool completely.

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