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.
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 or a healthy snack on the run. My favourite part is that they can be made in one bowl, no fussing around in the kitchen.
These cookies are packed full of whole-food ingredients, high in vitamins, minerals, 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.
No 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 Genetically Modified Foods). I like using honey in these cookies over maple syrup as I find that it binds the mixture better.
They Are Flour-Free
Again, a small amount of flour is not necessarily bad, but often we are 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 Is It Glyphosate, Not Gluten In Your Bread Making You Sick?).
These Cookies Are High In Protein
The 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!
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).
Making Them Vegan
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 Them 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 Peanut Butter Oatmeal Cookies
As mentioned above, these cookies can be enjoyed 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.
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. When I don’t have sesame seeds, I swap in hemp. Try adding a few tablespoons of chia or flaxseed, or whatever seed you have sitting in your pantry.
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
- Oatmeal Peanut Butter Cookies
More Peanut Butter Recipes
Love peanut butter as much as I do?
- No-Bake 100 Calorie Peanut Butter Energy Balls
- Simple Peanut Sauce Indonesian Style
- High Protein Steel Cut Oats with Peanut Butter
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.