Energy Cookies




Ingredients


Yield: About 28 cookies
    Dry mixture
  • 1 1/2 cups (146g) rolled oats
  • 1 cup (142g) whole wheat flour
  • 3/4 cup (75g) sweetened shredded coconut, toasted and ground*
  • 1/2 cup (53g) golden flaxseed meal
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (90g) mini chocolate chips

    • Wet mixture
  • 1/2 cup (132g) creamy peanut butter
  • 6 Tbsp (92g) unsweetened applesauce
  • 2 Tbsp (26g) coconut oil (soften if totally solidified)
  • 1/4 cup (80g) honey
  • 1/4 cup (52g) packed light-brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

Directions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together oats, flour, ground toasted coconut, flax seed meal, baking soda, baking powder, salt and chocolate chips for 20 seconds, set aside.
  • To a food processor add peanut butter, applesauce, coconut oil, honey, brown sugar, egg and vanilla. Pulse until combined, about 15 seconds (you may need to stop once and break up brown sugar with a spatula). Pour wet mixture over dry mixture and fold with a spatula to combine (dough will be fairly wet). Scoop dough out using a medium cookie scoop and drop onto baking sheets lined with parchment paper or silicone liners, spacing cookies 1 1/2-inches apart. Flatten cookies to about half their original size (they really won't spread or puff up much). Bake in preheated oven 9 minutes. Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container in refrigerator for longer shelf life.
  • *To toast coconut preheat oven to 350 degrees. Spread coconut into an even layer on baking sheet. Toast until golden brown, removing from oven and tossing once or twice during baking (so it browns evenly) then spreading again into an even layer, about 6 - 8 minutes. Cool then grind in a food processor into tiny bits.






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