It happens to me quite often that I crave something sweet right after I get home from the gym. To avoid feeling guilty about it, I try to find something that’s at least somewhat healthy.
That’s how these oat and walnut cookies came about. I first made them with whatever I had in the pantry and, ever since, I’ve kept adapting them depending on what ingredients I have on hand.
What I really like about this recipe is how easy it is to customize. It’s not the kind of recipe where you have to follow every single gram religiously, and if you have other nuts or seeds in your pantry, you can use those instead. Basically, it’s the perfect recipe for a little pantry raid. 😅
The cookies are flavorful, slightly crispy and have a more rustic texture than a classic cookie. The oats, walnuts and almonds make them quite filling, while a little dark chocolate on top instantly turns them from a “healthy snack” into “okay, I’ll have one more.” 🤷♀️
How to Customize the Recipe
This is my favorite part, because you don’t have to treat this recipe as something set in stone.
You can replace some of the walnuts or almonds with hazelnuts, pumpkin seeds, sunflower seeds, sesame seeds or even flax seeds.
If you love the combination of nuts and chocolate, you can also add a few pieces of dark chocolate to the mixture. I used some chocolate for decorating the cookies as well, and I really like how the two flavors go together.
You can also adjust the texture to your liking. If you prefer crispier cookies, make them a little thinner. For a softer texture, leave them slightly thicker.
A Simple Trick for More Flavorful Cookies
I wouldn’t skip the step of lightly toasting the walnuts and almonds before chopping them.
There’s no need to toast them for too long or let them burn. A few minutes are enough to bring out their flavor, and you can really taste the difference in the finished cookies.
How to Store Oat and Walnut Cookies
Once they have cooled completely, I store the cookies in an airtight container at room temperature.
It’s important to let them cool properly before storing them. If you seal them while they’re still warm, the trapped moisture can affect their texture and make them softer.
If you’ve decorated them with chocolate, wait until the chocolate has completely set before stacking the cookies.
Frequently Asked Questions
Can I use only walnuts or only almonds?
Yes. This recipe is quite flexible, so you can adjust the combination of walnuts and almonds depending on what you have on hand.
Can I replace the honey?
Yes, but keep in mind that the sweetener also contributes to the texture of the mixture, not just the flavor. If you replace it, you may need to make some small adjustments to the consistency.
Can I make these cookies without chocolate?
Of course. The chocolate is completely optional and can be left out if you prefer an even simpler version.
Can I use other nuts or seeds?
Yes, that’s actually one of the advantages of this recipe. Hazelnuts, pumpkin seeds, sesame seeds or flax seeds are just a few options you can try.
If you’re looking for a simple oat and walnut cookie recipe with no refined sugar and no fuss, these are definitely worth trying.
They’re the kind of recipe you can tweak every time depending on what you have in the kitchen and, honestly, that’s what I like most about them. They don’t have to be perfect. They just have to be good. ❤️
More No-Added-Sugar Recipes
If you enjoy desserts that are less sweet, or you’re simply trying to cut back on added sugar, here are a few more recipes from the blog that are worth trying:
No-Bake Puffed Quinoa Chocolate Dessert
Date Energy Balls with Peanut Butter and Chocolate
Oat and Walnut Cookies Recipe – No Refined Sugar
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cookies20
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kcalA simple recipe for oat, walnut and almond cookies that you can quickly make whenever you’re craving something sweet. They’re sweetened with honey and, if you like, you can decorate them with a little dark chocolate.
Ingredients
8 tablespoons rolled oats
1 cup walnuts
½ cup almonds
2 eggs
50 ml milk or yogurt
2 tablespoons honey
a pinch of baking soda
a few drops of vanilla extract
100 g 85% dark chocolate, for decorating
Directions
- Lightly grind the oats in a food processor for about 10–15 seconds. There’s no need to turn them into a fine flour.
- Place the walnuts and almonds in a pan over medium-high heat for a few minutes. Stir continuously to prevent them from burning and toast them until lightly browned. Transfer them to the food processor and pulse until chopped, but not too finely.
- Add all the ingredients to a bowl and mix. There’s no need for a mixer or whisk; a spoon is all you need. Let the mixture rest for about 10–15 minutes, allowing the oats to absorb some of the liquid ingredients.
- Meanwhile, preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- Take a tablespoon of the mixture at a time and place it on the baking tray, shaping it into a cookie. 🙂
- Bake for about 15 minutes: for the first 5 minutes, use the bottom heat setting, then bake for another 10 minutes using both top and bottom heat.
- Once baked, transfer the cookies to a wire rack and let them cool.
- Finally, melt the chocolate and dip half of each cookie into the chocolate.