Energy Cookies
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 cups rolled oats
1 cup whole wheat flour
3/4 cup sweetened shredded coconut, toasted and ground*
1/2 cup golden flaxseed meal
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup mini chocolate chips
1/2 cup creamy peanut butter
6 Tbsp unsweetened applesauce
2 Tbsp
1/4 cup honey
1/4 cup 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 . Pour wet mixture over dry mixture and fold with a spatula to combine . 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 . 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 then spreading again into an even layer, about 6 - 8 minutes. Cool then grind in a food processor into tiny bits.