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 personally don’t use egg in it any longer, 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 🙂
Power Cookies (makes 24)
- 2 Tbsp chia whisked into ½ cup almond milk (or 2 eggs, beaten)
- 2 mashed bananas (or ~¾ cup applesauce)
- ¼ cup almond butter
- ¼ cup maple syrup
- ¼ cup honey (or brown rice syrup)
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ½ tsp sea salt
- 3 cups instant (or old fashioned) rolled oats (note: the old version called for 2 cups oats + 1 cup oat flour)
- ½ cup hemp hearts
- ¼-½ cup pumpkin seeds
- ¼-½ cup dried tart cherries (or cranberries or raisons) – optional
- ¼-½ cup cacao nibs or dark chocolate chips – optional
- Heat oven to 350. Line 2 cookie sheets with parchment paper.
- In a large bowl, beat together the chia/almond milk, banana, almond butter, maple syrup, honey, coconut oil, vanilla and salt.
- Add the oats, pumpkin seeds, hemp hearts, and if using – dried fruit and/or chocolate. Mix well. Drop by spoonful onto the cookie sheet. Use back of spoon to flatten cookie.
- Bake for 16 minutes.
- Store in a sealed container in fridge for up to 5 days or in the freezer for longer (these cookies freeze really well).
To deliciously healthy food and stronger faster running… Cheers,
Sarah Cuff, R.H.N.
Holistic Sports Nutritionist