I’ve been playing around with various versions of this recipe for some time now… But this is IT. Seriously. Last week I ate 2 (along with a Matcha Latte) and then went out and smashed my speed workout. It was amazing. I’m attributing that success solely to Power Cookies. And matcha. And my dinner the night before. And my awesome pacer… And my great coach… Okay, you get the point. Power cookies are but one piece of the puzzle to a strong run 😉
2017 update – I’ve updated the recipe as I now use 2 bananas and I use 3 cups rolled instant oats instead of the oats plus oat flour combo. I just like ’em better this way! I’ve also taken to using these cookies often to fuel my long trail runs and ultra marathons – turns out they are great fuel for DURING running also 🙂
2022 update – small tweaks to make them even better!!!
Power Cookies (makes 24)
Ingredients
- 2 eggs, beaten, (or 2 Tbsp chia whisked into ½ cup almond milk)
- 2 mashed bananas (or ~¾ cup applesauce)
- ½ cup almond butter (or peanut butter or nut seed butter)
- ¼ cup maple syrup
- ¼ cup honey (or brown rice syrup)
- ¼ cup + 2 Tbsp butter (or coconut oil), melted
- 1 tsp vanilla extract
- ½ tsp sea salt
- 3 cups instant (quick cooking) rolled oats (do NOT use old fashioned or thick cut oats)
- 1 tsp baking powder
- ½-1 cup pumpkin seeds (or slivered almonds or pecan pieces or peanuts)
- ½ cup hemp hearts – optional
- ¼-½ cup dried tart cherries (or cranberries or raisons) – optional
- ¼-½ cup cacao nibs or dark chocolate chips – optional
Directions
- Heat oven to 350. Line 2 cookie sheets with parchment paper.
- In a large bowl, beat together the egg or chia/almond milk, banana, almond butter or other nut/seed butter, maple syrup, honey, butter or coconut oil, vanilla and salt.
- Add the oats, pumpkin seeds or nuts, and if using – hemp hearts, dried fruit and/or chocolate. Mix well. Drop by spoonful onto the cookie sheet (to make 24 cookies). Use back of spoon to flatten cookie.
- Bake for 15 minutes.
- For MINI power cookies, make them roughly half the size and bake for 9 minutes (these are great to take with you ON the run).
- Store in a sealed container in fridge for up to 5 days or in the freezer for longer (these cookies freeze really well).
Enjoy!
To deliciously healthy food and stronger faster running… Cheers,
Sarah Cuff, R.H.N.
Holistic Sports Nutritionist
Comments 9
Hello, I have a question about using quick oats over thick cut or steel cut. Is it because as a runner high fibre would cause a negative outcome? What if it was a less intense exercise such as hiking?
Author
It’s simply because quick oats allow the dough to stick together!! If any other oats are used, the cookie falls apart. So it’s for practical purposes only 🙂
Do you have nutrition information for this recipe?
Author
Yes, made with eggs, banana, nut butter, butter, and with 1 cup walnuts (instead of pumpkin seeds), as well as half cup chocolate chips: 192 calories per cookie (recipe makes 24), 19g carb, 4g protein, 13g fat. If you cut out the nuts and add dried fruit instead, the fat goes down and carbs go up… Calories stay about the same.
what tweaks would I need to make for these cookies to be good for road trip travel?
won’t have access to refrigeration often.
thanks!
Author
You could actually make them as is, and not need to worry about refrigeration for 3-4 days at all! They definitely stay fresher refrigerated, but I’ve left them out up to a week and they were okay.
Just made a batch of these. Fantastic cookies, Sarah! Thanks for sharing. Great recipe, and options. First saw these via Outside mag. And I went all in with the “optionals”, with hemp hearts, raisins and a milk chocolate chips/chunks mix. I plan to wrap them individually and freeze them for a grab and go.
I used the chia seed option, 24 cookies. They were good, but soft after baking 20 minutes and quite fragile. Do they have more structure when eggs are used?
Author
Yes, significantly more structure when eggs are used – they hold together no problem. Chia option works, but definitely makes for a more fragile cookie.