I love having a big cup of Rooibos tea and a sweet little goody to accompany it. I’m very aware of the crappy ingredients in most cakes, cookies and biscuits on the market, especially the low grade oils they use. I do my very best to avoid them, although sometimes I do indulge, usually if I haven’t had time to prepare my own little homemade goodies. I’m always on the look out for new recipes, and the recipe below is definitely a winner. These cookies are super food for the skin because they are high in Selenium (brazil nuts), vitamin E (almonds and sunflower seeds), and omega 3 (pumpkin seeds). A cookie a day may just keep the dermatologist away!

Now I do want to point out that I did tweak the recipe slightly when it came to the cooking method, I decided to try two different styles. With half the mixture I followed the cooking instructions given, and with the other half I dehydrated the cookies rather than baking them. When nuts and seeds are heated their oils can oxidise, so rather than the oil being beneficial to the body it can become problematic. I also wanted to see how my body would react to finished product. I noticed that I found it harder to digest the baked cookies, this manifested in a slight bout of indigestion and crampy feeling. When I ate the dehydrated ones I didn’t have this reaction. Now I’m very aware that not everyone has a dehydrator, so what I suggest is that you bake the cookies at a lower temperature of 120c for a longer period of time so that you get the full benefits from those beautiful healthy oils.

One last thing, just because these are healthy cookies doesn’t mean you should eat the whole batch in one sitting! One or two cookies are more than enough, remember nuts can be a little hard on the digestive system so don’t over do it. Enjoy 🙂

Nutty Cookies (makes 15)


  • 135g raw unsalted Brazil nuts
  • 250g raw unsalted almonds
  • 80g desiccated coconut
  • 175g dried prunes or dates
  • 85g unsulphured dried apricots (buy in the health food store, they will be a very dark colour)
  • 30g raw sunflower seeds
  • 40g raw pumpkin seeds
  • Finely grated zest of 1 lemon
  • About 2 tbsps. of apple juice


  1. Preheat the oven to 150c
  2. Place the ingredients in a food processor and whizz until the mixture comes together, adding a little apple juice if necessary.
  3. Divide the mixture into 15 pieces and shape into balls. Place on a baking tray lined with baking parchment and flatten each ball to a thickness of 5mm.
  4. Bake for 15 minutes, or until just firm, and then cool on a wire tray.
  5. Store in an airtight container in the fridge.

Source: Honestly Healthy Cookbook, by Natasha Corrett and Vicki Edgson

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