Energy Cookies

08.29.2015

We definitely aren’t morning people at my house so I’m always trying to find healthy on the go breakfasts. And then there’s those days where it just seems like I don’t have time to get to lunch by a decent hour so a healthy snack like these are just what I need. I know there would be the nay sayers that say these aren’t healthy because they still have the chocolate chips and brown sugar, but if it doesn’t have a little bit of sweet I’m sure I just wouldn’t be able to eat it so I need a happy medium, and at least I came way down to 1/4 cup of brown sugar. That’s big for me because I’m used to putting in about a cup for my cookies. You could cut the brown sugar down if you’d like but this was the perfect ratio for me, plus if I went any lower I’m sure there’s no way I could get my kids to love these.

Energy Cookies | Cooking Classy

They are a soft yet dense cookie, somewhat like an energy bar, but you’d be amazed that even with there tiny size how filling they really are (and you can make them bigger than I did, you’ll just need to bake them a little longer). They’ll help give that energy you need to keep going. These are packed with nutritious ingredients and have a fair amount of fiber but you’ll be amazed at how good they taste, way better than any store bought energy bar! I couldn’t believe that all the neighbor kids that were over even liked these. They saw I had cookies and asked if they could have one, I warned them that they were healthy cookies but they still loved them no matter. If you want to get your kids to eat a little healthier just make the healthy thing in cookie form and they’ll love it :)

These were inspired by the Energy Bites I posted last year, they have very similar ingredients so if you liked those you’ll love these too. These cookies aren’t quite as sweet as the energy bites are but these are a soft cookie, and it’s hard to beat that right? They may take a little extra effort for a cookie (like toasting and grinding the coconut, and that step is necessary by the way because the toasted coconut helps soak up some of the wet ingredients. FYI they don’t have a coconut flavor if you are worried about that), but they are worth it. Especially if it means reaching for a healthier snack like this instead of that bag of potato chips or bag of candy.

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Energy Cookies

Yield: About 28 cookies

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. *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.
  4. Recipe source: Cooking Classy

 

36 comments

  • Melissa: I made these and they are great! Although must say I omitted coconut because I didn’t have it in the house and they turned out great! Still only cooked for 9 minutes. I also used butter instead of coconut oil. Thanks for the great recipe. I will try with coconut next time. July 16, 2017 at 2:19pm Reply

    • Jaclyn: I’m glad you loved them Melissa! July 26, 2017 at 2:43pm Reply

  • Kathleen: Super bons ! J’ai remplacé la cassonade par 1/2 tasse de purée de dattes et je n’ai mis que 1/4 de tasse de pépites de chocolats et j’ai ajouté 1/4 tasses de raisins secs. Merci pour cette recette délicieuse ! February 20, 2017 at 6:47am Reply

  • Kristina Vecchio: I made these this morning! They made the whole house smell amazing, and the recipe was so easy to follow!
    I used macaroon coconut instead, as it was what I had on hand. The cookies taste perfect, exactly what I was looking for. The peanut butter pills through nicely, and they are not overly dense.
    Thank you for sharimy! November 13, 2016 at 8:22am Reply

    • Jaclyn: So glad you enjoyed them Kristina! November 16, 2016 at 11:10am Reply

  • Claudia: I can’t do flax, what can I sub with? September 6, 2016 at 3:34am Reply

  • Allie: Made these today and they are fantastic! So filling and perfect with a cup of coffee in the morning. I used almond butter instead of peanut. Will be making again :) August 25, 2016 at 11:02am Reply

    • Jaclyn: So glad you liked them Allie! August 25, 2016 at 12:44pm Reply

  • JenZ: I made these as written but used whole wheat pastry flour and even at high altitude, they turned out perfect. Thanks for a great recipe! August 8, 2016 at 2:53pm Reply

  • Ron: What’s the calorie content per cookie please. June 19, 2016 at 3:37pm Reply

  • Amanda: Do you have the nutritional information? March 11, 2016 at 9:40pm Reply

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