These are the ultimate “Power Cookie” – they are everything you want in an oatmeal cookie – hearty, slightly chewy, the perfect touch sweet, and loaded with goodness.
I love them as a hiking snack, an afternoon treat, or even as a sweet “on the go” breakfast option. You can completely customize them to what you’re feeling and what’s in season. I love adding dried fruit in the colder months, fresh fruit when it’s in season, and chocolate – ALWAYS!
These ‘Perfect Healthy Power Cookies’ are gluten free, low sugar, and loaded with fibre! If you’re looking for a cookie that won’t spike your blood sugars, tastes delicious, and is super easy to make – this is the recipe for you!!!
I figured this was the perfect recipe to post seeing as the beginning of September and back to school or work for a lot of people! Hope you enjoy making these and all the goodness this month brings us.
Ingredients
Dry
– 2 cup oats ground into a flour
– 1 cup whole rolled oats
– 1 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp sea salt
– 1/4 tsp cinnamon
Wet
– 1 pasture raised organic egg
– 1/4 cup coconut oil (nice and softened – but not quite fully melted) * See note
– 1/4 cup raw cane or coconut sugar
– 1 Tbsp molasses
– 1/4 cup unpasteurized liquid honey (such as Elias Honey)
– 1/2 tsp vanilla
Optional Add Ins
– Dark chocolate (I always add chocolate – approx. 1/2 cup chocolate chips)
– Sliced dried apricots
– Pumpkin and/or sunflower seeds
– Raisins (I also always add raisins to this recipe – approx. 1/2 cup as well)
– Dates
– Anything else your heart desires!
*NOTE: to get the coconut oil softened, I place it in a glass bowl and then pop it in the oven while it’s pre-heating. It should only need a few minutes to soften – should not be completely melted – but enough to mix well with all wet ingredients!
Instructions
– Preheat oven to 325 oF convection
– Grind oats in a blender until you reach a flour like consistency
– Mix all dry ingredients together in a large bowl and stir until well combined
– Add wet ingredients one by one to the bowl of dry ingredients. Stir well. After stirring a bit with a spatula/ spoon, I recommend using your hands to ensure everything is nice and mixed!
– Fold in additional mix in’s of your choice – as mentioned, raisins and chocolate chips are always my non negotiables
– Roll into golf ball size shapes, place on cookie tray and lightly flatten with a fork (so they are approximately 1/4 to 1/2 inch think)
– Bake in oven for 8-10 minutes (check after 8 – the cookies should be lightly browned. It’s okay if they still look moist on top – just be sure they aren’t super goey)
– Let cool on cookie tray for 4-5 minutes and then use a metal spatula to move to a cooling rack or plate
– Store in an air tight container for up to 5 days or in the freezer for any longer
