Oatmeal Healthy Cookies Savoury
Satisfy your snack cravings with these **Oatmeal Healthy Cookies Savoury**, a delicious twist on traditional cookies that’s perfect for guilt-free indulgence. Packed with wholesome ingredients like **rolled oats**, **whole wheat flour**, and nutrient-rich **sunflower and pumpkin seeds**, these cookies offer a savory burst of flavor thanks to the addition of **grated Parmesan cheese**, **oregano**, and fresh parsley. The olive oil and Greek yogurt ensure a tender texture, while black pepper adds a subtle kick. Ready in just 30 minutes, these protein-rich cookies are ideal for on-the-go snacks, appetizers, or a unique accompaniment to soups and salads. **Healthy savory cookies** have never been this tempting!
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Recipe Information
Ingredients
- 150 grams Rolled oats
- 100 grams Whole wheat flour
- 50 grams Grated Parmesan cheese
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Chopped fresh parsley
- 60 milliliters Olive oil
- 1 large Egg
- 50 grams Greek yogurt
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, grated Parmesan cheese, baking powder, salt, black pepper, and dried oregano. Stir well to ensure an even distribution of dry ingredients.
Add the chopped fresh parsley to the dry mixture and mix it in.
In a separate bowl, whisk together the olive oil, egg, and Greek yogurt until smooth.
Pour the wet mixture into the dry ingredients and stir until a thick dough forms.
Fold in the sunflower seeds and pumpkin seeds until evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, form round balls of dough and flatten them slightly with the palm of your hand.
Arrange the cookies on the prepared baking sheet, leaving about 1 inch of space between them.
Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 3.4 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 822 mg | 63% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1850 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
