Cranberry & Mixed Nut Cookies

Five stacked cranberry and mixed nut cookies.

Crunchy toasted nut cookies, sweetened with maple syrup and a touch of cinnamon.

Course Dessert, Snack

Cuisine Western

Keyword nut cookies, nuts, seeds

Prep Time 25

Cook Time 20

Total Time 45

Servings cookies

Calories 240kcal

Author Lauren

Ingredients

1/3 cup dried cranberries, preferably unsweetened (Note 3)
2/3 cup unsalted almonds (Note 4)
2/3 cup unsalted cashews (Note 4)
2/3 cup unsalted walnuts (Note 4)
1/2 cup pumpkin seeds / pepitas
1/2 cup rolled oats
1/3 cup sunflower seeds
2 tbsp linseeds / flaxseeds
1 1/2 tbsp sesame seeds
2 1/2 tbsp maple syrup
2 tbsp water
1 1/2 tbsp flaxseed meal
1/2 tsp ground cinnamon

Cups - Metric

Instructions

Preheat oven to 180°C/350°F.
Add the dried cranberries to a bowl and cover them with boiling water. Allow the cranberries to soak for 10-15 minutes or until they are rehydrated. Once they look nice and plump, drain the cranberries and roughly chop them.
While the cranberries are soaking, roughly chop the nuts. Add the chopped nuts, cranberries and the seeds into a large bowl.
Combine the maple syrup with 2 tablespoons of water in a small bowl. Pour the maple syrup over the mixed nuts and seeds and stir well to coat.
Quickly add the ground cinnamon and flaxseed meal to the bowl and stir well to mix. Let the nut mixture sit for 5 minutes, as this will allow the flaxseed meal to absorb the liquid and thicken.
Line a large baking tray with baking paper. Place an egg ring on top of the baking paper, spoon the sticky mixed nuts into the ring and press down firmly with the back of the spoon to make the nut cookies even. Gently lift and remove the egg ring. If your cookie is stuck inside the egg ring, use the back of a large metal spoon to gently push the cookie out of the ring. Repeat this step with the remaining nut mix. My egg rings are 7.5cm x1.5cm, which I got in a 2-pack from Woolworths. I filled the egg rings to the brim for chunky cookies, but you can make them thinner.
Place the baking tray in the oven and bake for 16-18 minutes or until the nut cookies are lightly golden.
Remove the baked nut cookies from the oven and allow them to cool completely beforeremoving from the tray. Important: Removing the nut cookies while they are hot will cause them to crumble, so they must be cooled completely before picking them up!

Notes

Health benefits - Details regarding the benefits of nuts and other ingredients in this recipe are in the post above.
Instructions with photos - Detailed in the post above.
Cranberries - Can be substituted for any other soft dried fruit.
Nuts - I used almonds, cashews and walnuts, as they have great flavours and are more budget friendly than other nuts. However, this recipe should work with any types of nuts.
Gluten-free – These cookies are gluten-free, as they are made without flour. However, it’s always good to double check your ingredients to make sure they are certified as gluten-free and do not mention any potential cross-contamination. It is important to note that oats in Australia are not allowed to be labelled gluten-free by law.
Diabetes friendly – Just leave out the dried fruit. The remaining ingredients are low GI and will reduce the amount of carbohydrates to just under 15g per cookie.
Storage - These cookies will keep in an airtight container on the counter for up to 1 week. If it’s very hot/humid where you are, I recommend keeping them in the fridge. These cookies will also freeze well for up to 1 month. Separate the cookies with freezer paper/plastic go-between sheets before putting them into the freezer. Otherwise, they may stick together.
Measurements - A reminder that all measurements in this recipe were made using Australian cups (250ml) and tablespoons (20ml).
Nutrition - Calculated per serve, assuming 12 serves.

Nutrition