Sugar free brown butter seedy cookies

These sugar free brown butter seedy cookies are the perfect choice for a healthy snack. They are crunchy, chewy, naturally sweetened with honey, banana, dark chocolate, and cranberries, and the brown butter makes them extra special and delicious.

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Why you’ll love this recipe?

If you are looking for a healthy snack or a guilt-free dessert, these seedy cookies are the perfect choice. High in protein cookies, no refined sugar added, you can enjoy them for breakfast with milk or yogurt, or add them to your kids’ lunchboxes. Take them with you on a hike or a picnic, or eat them after a workout.

It might seem like they require too many ingredients, but honestly, they are super versatile and adaptable. Plus, making them is easy. You can make the batter in advance and keep it in the fridge for a day or two until ready to bake, or portion the batter into individual cookie balls and freeze them. Who doesn’t like to have ready-to-bake cookies ready in 20 minutes or less?

Ingredients notes

Butter. Brown the butter to make the cookies extra yummy and special.

Oats. Fine oats, such as quick or instant oats, are best for this recipe. They absorbed the liquid and flavor much faster.

Dried cranberries. They add sweet tartness and chewiness.

Walnuts. Chopped roasted walnuts add a nutty flavor and a crunchy bite.

Dark chocolate. I prefer to use chocolate with a higher cacao percentage, which has less sugar, and it’s perfect for this recipe.

Honey. This sugar substitute is a much better option for a healthier cookie, making it a bit more chewy.

How to make sugar free brown butter seedy cookies?

Note! For exact measurements and detailed directions, see the recipe card below.

Step 1: Brown the butter.

Step 2: Roast chopped walnuts.

Step 3: Combine chia seeds, sunflower seeds, quinoa, pumpkin seeds, and shredded coconut. Set some aside to coat the cookies later. Add the rest of the dry ingredients to the mixed seeds.

Step 4: Whisk the eggs, vanilla, honey, and mashed banana.

Step 5: Mix in the brown butter, including the brown bits.

Step 6: Add the wet ingredients to the dry and mix until no dry bits remain.

Step 7: Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.

Step 8: Using a cookie scoop, form a ball.

Step 9: Dip the top of the ball in the saved seeds from earlier, place it on a baking tray, and press slightly.

Step 10: Leave about 1 inch of space between each cookie and bake until golden brown. Let them cool on a cooling rack before enjoying.

Additions and substitutions

These sugar free brown butter seedy cookies are super adaptable, and you can substitute or add many of the ingredients if you’d like. Here are some options:

Walnuts can be substituted with any nuts of your choice: almonds, cashews, peanuts, or pecans, to name a few. Instead of honey, you can use maple syrup. You can also add or swap some of the seeds for flax seeds, buckwheat, or sesame. If you don’t like or have cranberries, use raisins, dried cherries, or dates. Instead of the whole wheat flour, you can use all-purpose, spelt, or even gluten-free flour.

Storage and reheating

Store the cookies at room temperature for up to 4 days. You can freeze the cookie dough into individual portions in a zip-lock bag for up to 3 months. Bake as needed, straight from the fridge, but you might need to add 1-3 minutes to the baking time.

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