In a medium-sized, bowl, whisk together the eggs whites and honey.
Coarsely chop the nuts and seeds.
Mix the nuts and seeds into the egg whites and honey until well-combined.
Line a baking sheet with a Silpat or parchment paper.
Place a heart-shaped cookie cutter (or any shape you like) onto the Silpat or parchment paper and fill it halfway with the nut and seed mixture. Use your hand to pack the mixture into the cookie cutter so it looks like the photo above. Carefully lift the cookie cutter. The mixture should retain the shape of the cookie cutter. (If you prefer, you can scoop out small balls instead of using a cookie cutter.)
Repeat until you have used all of the nut and seed mixture.
Bake for 15 minutes or until the cookies just start to brown on the edges.
Don't remove the cookies from the baking sheet until they cool. If you pick them up prematurely, you run the risk of them losing their shape. Once they cool, they will be easy to pick up and they will retain their shape well.