Liver with Oatmeal and Nuts: Nutty Oat Cookies Packed with Flavor and Crunch
These hearty and aromatic cookies—despite their misleading title “Liver with Oatmeal and Nuts”—contain no liver at all. Instead, they are an energy-boosting, fiber-rich blend of roasted nuts, seeds, cranberries, oats, and a touch of spice. Perfect for breakfast, snacking, or a healthy dessert, these cookies are both nourishing and indulgent. Shaped easily using cookie molds and baked until lightly golden, they are irresistibly crunchy, naturally sweetened, and loaded with wholesome texture.
Whether you’re looking for a new way to enjoy oatmeal or a creative gluten-free cookie to share with friends and family, these nut-packed oat cookies are a delightful surprise. You can also serve them with a quick homemade apple-maple compote for an added fruity twist.
Cooking Time
-
Prep Time: 20 minutes
-
Cook Time: 15–20 minutes
-
Cooling Time: 10 minutes
-
Total Time: 45–50 minutes
Ingredients
For the Nut and Oat Cookie Mixture:
-
150 g hazelnuts
-
60 g almonds
-
50 g peanuts
-
30 g cashews
-
30 g pumpkin seeds
-
1 tbsp sunflower seeds
-
2 tbsp sesame seeds
-
30 g dried cranberries
-
150 g oatmeal
-
Cinnamon to taste
-
1 tsp honey
-
1 egg
-
Olive oil, for greasing
For the Optional Apple-Maple Compote:
-
60 g almonds
-
Roasted hazelnuts (as desired)
-
1 green apple
-
A splash of water
-
Maple syrup to taste
-
Zest of one orange
-
150 g oatmeal
-
1 tbsp cashews
-
1 tbsp pumpkin seeds
-
1 tsp sunflower seeds
-
1 tbsp peanuts
-
1 tbsp sesame seeds
Step-by-Step Cooking Directions
CONTINUE READING ON THE NEXT PAGE 🥰💕
