Make these delicious cookies as a brain boosting, wholesome super-food snack to munch on any time, any place.

A special thanks to Teresa Ulyate from Cupcakes and Couscous for developing this recipe for us.

Makes: 20


  • 1 cup flour
  • ½ cup wheat bran
  • 1 tsp baking powder
  • 150ml rolled oats
  • pinch of salt
  • ½ tsp cinnamon
  • 150g butter
  • 1 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 2 tsp chia seeds
  • 2 tsp sesame seeds
  • ½ cup dried cranberries
  • ¼ cup walnuts, chopped
  • ¼ cup raw almonds, chopped
  • Method:

    1.) Preheat your oven to 180ºC. Line a baking tray with baking paper.

    2.) Place the flour, wheat bran, baking powder, oats, salt and cinnamon in a bowl. Mix to combine, then set aside.

    3.) Place the butter and brown sugar in a bowl. Cream until combined and fluffy. Mix in the egg and vanilla extract.

    4.) Add the flour mixture to the bowl and mix until the dough just starts to come together.

    5.) Add the pumpkin, sunflower, chia and sesame seeds as well as the dried cranberries and chopped walnuts and almonds. Mix until everything is evenly combined and you have a soft dough.

    6.) Tip the dough onto your work surface and cut in half. Divide each half into 10 pieces so that you end up with 20 pieces in total.

    7.) Wet your hands slightly and roll each piece into a ball. Arrange the balls on the baking tray allowing some room for spreading. Press each ball down with the palm of your hand to flatten. (It may be easier to bake the cookies in two batches.)

    8.) Bake for 15 minutes until risen slightly and golden. Let the cookies stand on the tray for 5 minute before transferring to a cooling rack to cool and harden.