The Ultimate Energy Cookie
(and it’s vegan and gluten free, too)
Loaded with all things nutritious and delicious, this power cookie is terrific for breakfast, post workout, hiking, or any time of day ‘pick me up’. Make a batch, wrap individually, and toss in the freezer to grab and go (so yummy when they’re still cold from the freezer, too).
This recipe has been triple tweaked and tested to bring you a healthy cookie that tastes great, too, but leaves lots of room for your own modifications and creative touches. Let us know how it goes and share your thoughts and ideas with us!
1. Place the following wet ingredients in a bowl for minimum 30 minutes, stirring occasionally to reduce clumping:
1/3 cup chia seeds
1 ½ cups almond milk
2/3 cup maple syrup
1tsp. vanilla (optional)
2. Place the following dry ingredients in a separate large bowl and mix with a fork:
2 ½ cups almond meal (ground whole raw almonds in food processor until very fine)
1 ½ cups unsweetened coconut
1 cup gluten free oatmeal
2/3 cup hemp hearts
1 ½ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3. Stir the following into the wet ingredient mixture at the top:
½ cup brown sugar
½ cup unsweetened apple sauce
1/3 cup coconut oil, melted
4. Add the dry ingredients to the wet ingredients and fold in with spatula until well combined.
5. Fold in the following:
¾ cup dried blueberries
¾ cup raw pumpkin seeds
6. Allow the mixture to sit for 10 minutes.
7. Time to bake those cookies. Form into size of choice (I use an ice cream scoop) but don’t go too large because this cookie dough is soft. Place on buttered cookie sheet or parchment paper (non buttered, of course) and press down to flatten (I use a plastic pancake flipper with ridges).
8. Bake at 375 º F for approximately 18 minutes, depending on size of cookie and how well done you like them. You may choose to do a quick broil at the end for extra browning. After removing from oven let sit for about five minutes then move to cooling racks for a nice long time before covering or freezing. Makes about 14 medium sized cookies.
Recipe by Donna Sales at www.hopecafe.net