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
Directions
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