CHEWY POWER COOKIES

One of the benefits of recovering from surgery is having more time to experiment and bake, which is exactly what I’ve been doing this past week!

I’m excited for when I will be on my feet again; at the barre, running and cycling, and when the time comes, I now have these ridiculously tasty Power Cookies to fuel me through the day! These wholegrain oat cookies are chewy on the inside and crisp on the outside, just as a “power cookie” should be.

I made mine with dark chocolate chips, but you can sub for Vegan chocolate, dried fruits or even fresh fruit, such as blueberries if you wish.

I shall be packing them in my boyfriends backpack pre soccer match, as well as enjoying them myself for a mid morning energy boost. You can enjoy them as a pre-workout, or even as a sweet breakfast treat. I hope they keep you going through the fall and give you all the energy you need.

Recipe – Makes 16 cookies

Dry Ingredients:

  • 1 cup oat flour (place GF wholegrain oats in a blender to make a flour)
  • 1 cup GF wholegrain oats
  • 1/2 cup unsweetened  shredded coconut
  • 1 tsp baking powder
  • 1/2 tsp cinnamon powder
  • 1 tbsp hemp seeds
  • 1/4 cup coconut sugar

Wet Ingredients:

  • 2 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • 1/4 cup unsweetened almond milk

Other Ingredients:

  • Flax egg  -1 tbsp ground flax seeds mixed with 3 tbsp water
  • 1/4 cup dark chocolate chips

What to do:

  • Preheat oven to 350oF and line a 9 x 13″ baking tray with non stick baking parchment.
  • Make the flax seed egg – in a small measuring jug, mix the ground flax seeds with the water and set aside.
  • Add the dry ingredients together in a large bowl and stir well until combined.
  • Add the wet ingredients to the flax egg and stir with a fork.
  • Add the wet to the dry and mix well to form a dough.
  • Using your hands, roll into 16 golf ball sized balls (you will need to wash your hands throughout when the mixture becomes sticky).
  • Arrange the balls on the tray, then use the back of a fork to slightly flatten them so they are roughly 1 – 1.5 cm deep.
  • Bake in the oven for 12 minutes – the cookies should be slightly golden and springy to touch  – it is important that the cookies aren’t over cooked, or crispy to touch at this point!
  • Remove from the oven and cool on the baking tray tray for 3-4 minutes before transferring to a wire cooling rack. As the cookies cool the edges will crisp, yet the centre will stay delightfully chewy.
  • Once cooled, store in an air tight container for up to 5 days, or you can freeze the power cookies and defrost them as needed for a boost of energy!

As always, I’d love to hear how you enjoyed the recipe, so make sure to leave your comments below.

I hope they give you all the energy you need to keep you moving!

Lots of love

Sofie x

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