Vegan Power Cookies

Power Cookies

My wee girl is a bundle of high energy! I created these vegan cookies to give her bite-sized nutrition to fuel her non-stop pace.
Course Cookies, Snack


  • 2 cups oat flour use certified gf for gluten-free; see note
  • 1/2 cup shredded coconut
  • 1/4 - 1/3 cup non-dairy chocolate chips I like mini-chips; can substitute raisins or currants
  • 1/4 cup sunflower seeds or sprouted watermelon seeds
  • 1/4 cup pumpkin seeds
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt lightly rounded
  • 2 1/2 tbsp tahini or raw almond butter if not needing nut-free, see note
  • 1/2 cup + 1 tbsp pure maple syrup see note
  • 2 tsp pure vanilla extract


  1. Preheat oven to 350 degrees. In a large bowl, combine flour, coconut, chocolate chips, seeds, cinnamon, baking powder, and salt. In a medium bowl, whisk the tahini (or almond butter) with the maple syrup, and vanilla. Add the wet ingredients to the dry, and stir through until well combined. Place scoops (about 1 - 1 1/2 tbsp in size) on a baking sheet lined with parchment. Bake for 10-11 minutes, until just set to the touch, then remove from oven and let cool for a minute on sheet, and then transfer to a cooling rack. Makes about 15-18 cookies.

Recipe Notes