Energy Cookies

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 coconut oil
• 1/4 cup honey
• 1/4 cup packed light-brown sugar
• 1 large egg
• 1 tsp vanilla extract

Directions

1. Set the oven to 350 degrees. In a mixing bowl, combine the oats, flour, toasted ground coconut, flax seed meal, baking soda, baking powder, salt and chocolate chips with a whisk for 20 seconds, then put the bowl aside.
2. Add the peanut butter, applesauce, coconut oil, honey, brown sugar, egg and vanilla to a food processor. Pulse until the mixture comes together, about 15 seconds; if the brown sugar clumps, stop once and loosen it with a spatula.
3. Scrape the wet ingredients into the bowl with the dry ingredients, and use a spatula to fold everything together. The dough will be fairly wet.
4. Use a medium cookie scoop to portion the dough onto baking sheets lined with parchment paper or silicone liners, leaving 1 1/2-inches between cookies. Press each mound down to about half its starting height, since these cookies will not spread or rise much.
5. Bake at 350 degrees for 9 minutes. Leave the cookies on the baking sheet for 5 minutes, then move them to a wire rack and let them cool completely. For longer keeping, store them in an airtight container in the refrigerator.
6. To toast the coconut, heat the oven to 350 degrees. Scatter the coconut across a baking sheet in an even layer. Toast until golden brown, taking it out once or twice to toss so it colors evenly, then smoothing it back out again, about 6 – 8 minutes. Let it cool, then process it in a food processor until it is broken into tiny bits.