The cookies in your image appear to be no-bake Mediterranean energy cookies made primarily from mixed nuts, seeds, oats, dried fruit, and a sticky natural binder such as date syrup or honey. Since the exact recipe from the image isn’t available, here’s a detailed version that closely matches what is shown.

Healthy Mediterranean Energy Cookies

Yield: 16–18 cookies (about 2½ inches wide)

Preparation time: 20 minutes

Chill time: 1 hour

Ingredients

Nuts (2 cups total)

• ½ cup whole almonds (70 g)
• ½ cup walnuts, chopped (60 g)
• ½ cup pecans, chopped (55 g)
• ½ cup peanuts or cashews (70 g)

Seeds (1½ cups total)

• ½ cup pumpkin seeds (pepitas)
• ½ cup sunflower seeds
• ¼ cup sesame seeds
• ¼ cup flaxseed or chia seeds

Grains

• 1 cup rolled oats

Dried Fruit

• ½ cup chopped dried apricots
• ½ cup raisins or chopped dates

Binder

Choose one:

• ½ cup honey
• ½ cup date syrup
• ⅓ cup honey + ⅓ cup peanut butter or almond butter

Flavorings

• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Pinch of sea salt

Optional:

• 2 tablespoons shredded coconut
• 2 tablespoons dark chocolate chips

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Instructions

Step 1: Toast

Toast the nuts, seeds, and oats in a dry skillet or oven at 325°F (160°C) for 8–10 minutes until lightly golden.

Allow to cool.

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Step 2: Prepare

Chop large nuts and dried fruit into small pieces.

Leave some almonds whole for appearance.

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Step 3: Heat the binder

In a saucepan combine:

• Honey (or date syrup)
• Vanilla
• Cinnamon
• Salt

Heat gently for 2–3 minutes until smooth.

Do not boil.

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Step 4: Mix

Add:

• Toasted nuts
• Seeds
• Oats
• Dried fruit

Mix thoroughly until every piece is coated.

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Step 5: Shape

While warm:

• Scoop about ¼ cup mixture.
• Press firmly into a round cookie mold or your hands.

The tighter you press, the better they’ll hold together.

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Step 6: Chill

Refrigerate for 1 hour.

Or freeze for 20 minutes.

Store in an airtight container.

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Nutrition (Approximate per cookie)

(16 cookies)

• Calories: 180–210
• Protein: 6 g
• Fat: 13 g
• Carbohydrates: 14 g
• Fiber: 3–4 g
• Sugar: 7–9 g

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Benefits of Each Nut & Seed

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Storage

• Room temperature: 5 days
• Refrigerator: 2 weeks
• Freezer: Up to 3 months

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Variations

High-protein version

• Add 2 tablespoons hemp seeds.
• Mix in 2–3 tablespoons unflavored or vanilla protein powder.

Low-sugar version

• Replace raisins with unsweetened coconut.
• Use unsweetened almond butter plus a smaller amount of honey.

Extra crunchy

• Bake shaped cookies at 300°F (150°C) for 10–12 minutes.

Chocolate version

• Drizzle with melted 70% dark chocolate after chilling.

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Frequently Asked Questions (Q&A)

Q: Why are my cookies falling apart?
A: The mixture needs more binder (honey/date syrup/nut butter), or it wasn’t pressed firmly enough. Chilling also helps them set.

Q: Can I bake them?
A: Yes. Bake at 300–325°F (150–160°C) for about 10–12 minutes. Baking makes them crispier but slightly less chewy.

Q: Can I replace honey?
A: Yes. Date syrup, brown rice syrup, maple syrup (slightly softer texture), or a combination of nut butter and a small amount of syrup all work.

Q: Are these gluten-free?
A: They can be if you use certified gluten-free rolled oats.

Q: Are they vegan?
A: Yes, if you use date syrup or maple syrup instead of honey.

Q: Can I use only one type of nut?
A: Yes. Almonds, walnuts, pecans, cashews, peanuts, pistachios, or hazelnuts can each be used alone or in any combination.

Q: Can I make them without oats?
A: Yes. Replace the oats with additional seeds, chopped nuts, or unsweetened shredded coconut.

Q: How much can I eat daily?
A: One to two cookies make a satisfying snack for most adults, as they are nutrient-dense and relatively high in calories due to the nuts and seeds.