Why You’ll Love This Recipe

These Seedy Currant Cookies are a perfect balance of sweetness and texture. The chewy currants paired with the crunchy seeds create a delightful contrast, making each bite satisfying. Not only are they packed with flavor, but they’re also incredibly healthy, offering a blend of whole grains, seeds, and dried fruit that makes them a great option for snacking, lunchboxes, or even a light breakfast. Plus, they’re easy to make and can be customized with your favorite seeds and dried fruits. These cookies are a wholesome treat that can be enjoyed by the whole family!

Ingredients

1 1/2 cups rolled oats
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup dried currants (or raisins)
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter, softened
1/4 cup coconut oil (or more butter)
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons honey or maple syrup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Mix Dry Ingredients: In a large bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, currants, flour, cinnamon, nutmeg (if using), salt, and baking soda. Stir until well mixed.
Cream Wet Ingredients: In another bowl, beat together the butter, coconut oil, and brown sugar until smooth and creamy. Add the egg, vanilla extract, and honey or maple syrup. Continue to beat until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring until everything is evenly mixed.
Form the Cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of a spoon to help them spread while baking.
Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden and the center is set. Keep an eye on them toward the end to ensure they don’t over-bake.
Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: About 16-18 cookies
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-22 minutes

Variations

Use Different Seeds: Feel free to swap in other seeds such as chia seeds, flaxseeds, or sesame seeds for a different texture and nutritional profile.
Dried Fruit Options: If you don’t have currants, you can use raisins, dried cranberries, chopped apricots, or even chopped dates for a different flavor.
Make Them Vegan: To make these cookies vegan, replace the butter with a plant-based butter or coconut oil, use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water), and choose maple syrup as the sweetener.
Add Nuts: You can add chopped nuts like walnuts, almonds, or pecans to the cookie dough for an extra crunch.

Storage/Reheating

Storage: Store the Seedy Currant Cookies in an airtight container at room temperature for up to 5 days. They will stay fresh and chewy.
Freezing: These cookies freeze well. Store them in a freezer-safe container or bag for up to 3 months. Allow the cookies to thaw at room temperature or warm them in the microwave for 10-15 seconds before eating.
Reheating: To reheat, microwave the cookies for 10-15 seconds or warm them in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I use old-fashioned oats instead of rolled oats?

Yes, old-fashioned oats are the same as rolled oats and work perfectly in this recipe.

Can I use other sweeteners besides brown sugar?

Yes, you can use coconut sugar, maple syrup, or honey instead of brown sugar. Just keep in mind that liquid sweeteners may slightly alter the texture of the cookies.

Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

How can I make these cookies less sweet?

If you prefer a less sweet cookie, you can reduce the amount of sugar or honey in the recipe. You can also omit the brown sugar entirely and rely on the sweetness from the dried currants.

Can I use different types of dried fruit?

Yes, you can substitute currants with other dried fruits like raisins, cranberries, or chopped apricots for a different flavor profile.

Can I add chocolate chips to these cookies?

Yes, you can add chocolate chips (dark or milk chocolate) to the dough for a more indulgent cookie. Just mix them in with the seeds and dried fruit.

Can I make these cookies without coconut oil?

Yes, you can replace the coconut oil with additional butter or another neutral oil like vegetable or canola oil.

Can I use quick oats instead of rolled oats?

Quick oats can be used, but they may alter the texture of the cookies slightly. Rolled oats provide a chewier texture, while quick oats tend to make the cookies softer.

Are these cookies suitable for kids?

Yes, these cookies are great for kids. They are packed with healthy ingredients and provide a nice balance of energy and nutrients for an afternoon snack or lunchbox treat.

Can I freeze the cookie dough before baking?

Yes, you can freeze the cookie dough before baking. Roll the dough into balls, place them on a baking sheet to freeze, and once solid, transfer them to a freezer-safe container. Bake from frozen for an extra 1-2 minutes.

Conclusion

Seedy Currant Cookies are a delicious and wholesome treat that is perfect for those who love a snack that combines healthy ingredients with great taste. The blend of oats, seeds, and dried currants makes for a satisfying bite, and the added cinnamon and vanilla gives the cookies a cozy, comforting flavor. Whether you enjoy them with a cup of tea or as a snack on the go, these cookies are sure to be a hit in your kitchen. Easy to make, customizable, and full of nutrients, Seedy Currant Cookies are a perfect addition to your recipe rotation!