+ the healthy chef recipes +

Health Crunch Cookies

This is a protein packed power cookie that makes the perfect portable snack any time of day.  Perfect as breakfast on the move with your morning coffee or green smoothie and great to pack into lunch boxes or into the back of a cycling jersey.  These cookies take around 5 minutes to mix up plus an additional 15 minutes to rest before baking. They are soft when you pull them out of the oven, so it’s important to let them cook completely before devouring.

What’s great about them

Oats are a great source of soluble fibre that will keep you regular, lower cholesterol and fill you up for hours. Nut butters are packed with protein that keeps your body sustained for hours. Adding nuts and nut butters to your diet will also have a stabilising effect on blood sugar and keep you satisfied and energised. Pumpkin seeds are high in minerals such as zinc, which supports the nervous system when under stress.

+ ingredients & methods +

ingredients (Makes 12 cookies)

125 g (4 ½ oz) crunchy peanut butter or almond butter / macadamia nut butter
60 g (¼ cup / 2 fl oz) extra virgin olive oil or melted butter (see notes)
2 tablespoons raw honey or organic maple syrup
½ teaspoon vanilla extract
¼ teaspoon sea salt
100 g (1 cup / 3 ½ oz) organic rolled oats
60 g (2 oz) pumpkin seeds
6 fresh pitted dates, chopped



  1. Preheat oven to 160 C / 320 F.
  2. Combine peanut butter, butter, honey, vanilla and sea salt.
  3. Mix well until all wet ingredients are incorporated.
  4. Add oats and pumpkin seeds, then mix through.
  5. Add the dates and mix in lightly.
  6. Rest the cookie dough for 15 minutes.
  7. Scoop balls of cookie dough onto a baking tray lined with baking paper.
  8. Flatten the cookies down slightly with your hands.
  9. Garnish the top of the cookies with extra pumpkin seeds.
  10. Bake for 20 minutes or until lightly golden.
  11. Remove from the oven and cool on the tray for 1 hour. Enjoy.


+ notes & inspiration +
  • Use tahini in place of peanut butter for nut free cookies.
  • Use fresh apple puree or mashed banana in place of oil or butter for dairy free cookies.
  • Garnish with flaked coconut.
  • Add 1 tablespoon Protein powder.
  • Store in an airtight container for up to 4 days.
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