Energy Cookies


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.

Energy Cookies | Cooking ClassyEnergy Cookies | Cooking Classy Energy Cookies | Cooking ClassyEnergy Cookies | Cooking Classy Energy Cookies | Cooking Classy Energy Cookies | Cooking Classy Energy Cookies | Cooking Classy


Energy Cookies

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


  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




  • Medha @ Whisk & Shout: The flaxseed meal sounds awesome :) Pinning! August 29, 2015 at 12:17pm Reply

  • Marsha @ Marsha’s Baking Addiction: These cookies look so good! Yum! August 29, 2015 at 1:41pm Reply

  • Shari Kelley: These look wonderful, Jaclyn! As soon as I saw the word energy, I knew I wanted to try them. The only problem is, I’m not sure I could stop at 1 or 2! :) August 29, 2015 at 2:22pm Reply

  • Lauren: These look great! My kids’ schools are peanut-free, do you have any suggestions for a peanut butter substitute? Thanks! August 29, 2015 at 3:27pm Reply

    • Jaclyn: Cashew butter or another type of nut butter if that’s okay. If not I’ve heard soy nut butter can be subsisted for peanut butter, I’ve never tried the stuff though. August 30, 2015 at 3:18pm Reply

    • Jenni: Sunbutter is ground sun flower seeds and they are a great alternative to peanut butter. August 30, 2015 at 4:06pm Reply

  • Liz Sears: I have a peanut allergy what can I use as a substitute please? August 30, 2015 at 12:24am Reply

    • Jaclyn: A different type of nut butter if you aren’t allergic to those too. August 30, 2015 at 2:17am Reply

      • Liz Sears: My thanks! Loving these recipes! August 30, 2015 at 2:20am Reply

  • Monica: I love peanut butter and will definitely try these… August 30, 2015 at 9:38am Reply

  • Katie: Is the baking temp 350? August 30, 2015 at 4:29pm Reply

    • Jaclyn: Yes sorry I forgot to add it twice! Thanks! August 30, 2015 at 11:20pm Reply

    • Katie: They are SO tasty! Both of my girls liked them. A keeper for sure. Thank you!! August 31, 2015 at 5:32pm Reply

      • Jaclyn: I’m so glad they were enjoyed Katie! Thanks for your comment! August 31, 2015 at 11:07pm Reply

  • Sarah @ Seriously Lovely: Peanut butter and chocolate cookies packed with all kinds of healthy goodies? Yes, please! August 30, 2015 at 5:54pm Reply

  • Laura (Tutti Dolci): I need these cookies in my life, gorgeous! What could be a better breakfast?! August 30, 2015 at 6:52pm Reply

  • Kelly: These look and sound great, thanks so much for sharing the recipe!

    xx Kelly August 30, 2015 at 7:58pm Reply

  • Tanya: It doesn’t say when to add the oats. Am I right in assuming that they go in with the dry ingredients? August 31, 2015 at 5:45pm Reply

  • Krystal: Do you have the nutritional value for these? September 30, 2015 at 3:08pm Reply

    • Jaclyn: Sorry I don’t have that info. September 30, 2015 at 4:48pm Reply

  • Tina Foreman: Can I omit or substitute the coconut? I read that it is needed for absorption but can’t do coconut in our family. November 24, 2015 at 5:15am Reply

  • Kathryn: Do you think I could add brewer’s yeast? Just a bit to help with lactation… I love all the other ingredients! March 6, 2016 at 6:10am Reply

  • jenna neal: How would these come out if I omit the honey and or peanut butter and applesauce for calories? March 8, 2016 at 1:03pm Reply

    • Jaclyn: I can’t say since I haven’t tried but I wouldn’t recommend it as I think it would drastically adjust the texture and taste. March 8, 2016 at 3:49pm Reply

  • Sakina: I just baked these and they’re delicious! Crunchy from the outside and soft inside. Thank you so much for the recipe😀 . I didn’t have golden flaxseed meal on me so I just pulsed flaxseeds and made my own meal. March 11, 2016 at 4:11am Reply

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

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

  • 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

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

  • 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

  • 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

Add your comment:

Copyright 2011-2017 Cooking Classy
Design by cre8d