… aka Power Pucks!
I’ve been working on these gems for a few months now. Each time I’d get close to posting them for you, I’d think of another way to improve them – to make them more wholesome, more packed with antioxidants, more giving of delicious energy sources.
My trusted taste testers, who never fail to provide honest and direct feedback, have tasted these healthy oatmeal cookies on more than one occasion. I’ll just leave it at … “we’ve come a long way, baby” from the conception of these power treats. Consensus now is that these are exactly the way they should be, and remain. No more changes. Yay! … I finally get to share them with you! (Even though, truth be told, I still have a couple of ideas for these. I just can’t seem to help myself.)
So what exactly are these? Well, I couldn’t decide definitively what these should be called. They fit perfectly into the gluten-free, dairy-free protein bar, healthy snacks, whole nutrition bars, energy bars, power bars, and such categories. They also are perfect when referenced as a whole food breakfast recipe, and in the healthy cookie genre. Point being, these Power Pucks, as I’ve nicknamed them, will keep you going strong, focused, and satisfied for hours on end any time of day.
Containing over 20 ingredients (now don’t get overwhelmed – stick with me) including cinnamon, vanilla, dark chocolate chips, and coconut, as well as nut butter, oats, date puree, raisins, chia seeds, and flax meal, there’s plenty of deliciousness happening right amongst the nutritional benefits. Ultimately, these really are just perfectly textured, not too sweet, chewy oatmeal cookies wrapped up in a gluten-free, dairy-free, egg-free, soy-free recipe.
I’ve shared these oatmeal breakfast cookies with marathon runners, personal fitness trainers, busy moms and dads, and kids, and they’ve been gobbled up and enjoyed by all. I’m convinced they’ll even keep you going strong during Black Friday shopping (and we all know how hectic that can get, right?)
Two more things … these cookies are delicious at room temp, but I especially enjoy them when they’ve just come out of the freezer five minutes earlier. Also, this recipe makes about 56 cookies, so freezing some or making a half batch might be a good idea if there aren’t a lot of people to consume them (they’re very filling).
Happy Power Puck baking!
Healthy Oatmeal Breakfast Cookies, aka Power Pucks
- 1 teaspoon baking powder
- 4 TBSP unsweetened applesauce
- 3 TBSP flax meal
- 3 TBSP water
- 2 cups (270g) sweet white sorghum flour
- 3/4 cup (90g) almond flour
- 1 1/4 teaspoons guar gum
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup homemade cashew butter or Justin's Almond Butter
- 2 TBSP unrefined coconut oil
- 1 cup mashed ripe banana
- 1/2 cup honey
- 6 TBSP packed brown sugar
- 2 cups gluten-free old fashioned oats
- 2 cups gluten-free quick oats
- 1 cup shredded coconut
- 1 TBSP chia seeds
- 1/2 cup raisins - I like the golden ones
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 2/3 cup dark chocolate morsels (chips)
- 2/3 cup date puree (see recipe below)
- 1 cup shredded coconut, optional for toasted garnish on top
- Preheat oven to 375ºF.
- Combine 1 teaspoon baking powder and applesauce in small bowl. Set aside.
- Combine sorghum and almond flours, guar gum, baking soda, 1/4 teaspoon baking powder, salt, cinnamon, coconut, chia seeds, raisins, chocolate chips, and flax meal in a bowl. Stir well to combine.
- In the bowl of a stand mixer, or in a regular mixing bowl, beat together nut butter, coconut oil, honey, and brown sugar until well combined. Add applesauce mixture, mashed banana, water, vanilla, and date puree. Mix well.
- With mixer on low speed, gradually add in the dry flour mixture to the wet mixture. Continue mixing until all flour mixture has been incorporated. With mixer still on low, stir in oats and mix until fully incorporated.
- Line a baking sheet with parchment paper. Using a level 1 3/4 inch (#40) scoop, or a rounded ball approximately 1 1/2 inches in diameter, make balls of dough and place on lined baking sheet, 12 per pan. Lightly oil the back of a spatula and gently press the balls slightly to flatten the rounded tops. Garnish (if desired) each cookie disc with a few pieces of shredded coconut and press gently to stick to cookie.
- Bake in a preheated 375ºF oven for about 12 minutes per sheet, or until cookies are tender but firm. Garnish will be nicely toasted. Remove from oven. Transfer cookies, still on parchment, to a cooling rack. Let sit for two minutes then transfer cookies off of parchment and continue cooling on rack.
- Store cookies in airtight container at room temperature when completely cooled. Store in freezer for longer storage. Thaw at room temp.
- To make date puree: Combine 1 cup chopped, pitted dates (I like Medjool), 1/2 cup water, and 1 1/2 teaspoons fresh lemon juice in small sauce pot. Simmer over low heat, stirring and smashing dates occasionally, until water has cooked away and dates are soft and mixture has become a puree. Leaving some date pieces soft and chunky is fine. Remove from heat and set aside for recipe.
Safe food is a journey … Thrive!™
Other recipes you might enjoy: