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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

Ingredients

  • 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

Instructions

  • 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.

Notes

  • Oat Flour note: Don't substitute an equal amount of another flour (like spelt)_ here - it has a different volume and requires more liquid to come together. If you want to sub another flour, use less to start, about 1 2/3 cups, and add in any extra as needed after bringing together the wet and dry ingredients. If it's too wet/sticky, add a touch more flour.
  • Tahini note: Tahini brands vary in taste and textures. If possible, use a mellow-flavored tahini (ex: Baron's, Achva, Alwadi)
  • Maple syrup note: The mixture should come together nicely, but if it’s quite thick and not combining, add another 1/2 - 1 tbsp of maple syrup mixed with another 1 tsp of nut butter or tahini.