Powerhouse Cookies
When I was living in Toronto, I was at the gym 6 days a week 🏋️♂️. Nutrition, exercise and healthy eating were a priority for me. I had a regimen that I stuck to firmly and not only did I feel amazing but I looked great too! I recently started getting back to that kind of lifestyle. It’s hard at first but as soon as you start seeing and feeling the results, it seems to get easier.
Now that the warmer weather is here and summer is close by, getting back in shape is a lot more enjoyable than during the colder winter months. David and I love outdoor activities. We’re both avid golfers 🏌️♀️🏌️♂️ and enjoy cycling 🚴♂️🚴♀️ a lot. We also like to go for long walks and with all the beautiful parks here in British Columbia, it’s a nice excuse to step out. When we know we’ll be gone for a while, we like to bring a little snack with us. It can be fruits 🍎🍇, cut veggies 🥕🥬 or cookies but not just any kind… my Powerhouse Cookies!
This cookie recipe is so delicious! It’s not overly sweet and the list of healthy 💚 ingredients that go into it makes these Powerhouse Cookies even more enjoyable. David likes them a lot… he even has them for breakfast with his morning coffee ☕. I’m sure they can keep well for a week but we’re not the best people to ask. Every time I make them, they disappear fast – just keep in mind that there’s only two of us here, lol 😂!
These Powerhouse Cookies 🍪 are nutritious, easy to make and let’s not forget how delicious they are. Next time you plan an activity and want to bring a snack along, this recipe is perfect but just make sure to bring enough for everyone!
Bon Appétit! 🍽
Here are more great vegan and vegetarian recipes for you to try…😀
– Best Foolproof Cauliflower Pizza Dough
– Moroccan Couscous Salad
– Red Velvet Boost
– Salsa Verde
– Energy Berry Bites
– Roasted Red Pepper Hummus
– Cran-Apricot California Salad
and for even more snack recipes 🥨, click on this link… Recipe Category • Snacks
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Powerhouse Cookies
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Ingredients
- 3/4 cup unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup wheat germ
- 1 tsp. ground cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. ground Himalayan pink salt
- 1/2 cup butter, softened
- 1/3 cup coconut oil tips & tricks
- 1 cup brown sugar
- 2 large free-run eggs
- 2 tsp. pure vanilla extract
- 1 1/4 cups rolled oats
- 1/2 cup butterscotch chips
- 1 cup dried cranberries (substitute dried blueberries)
- 1/2 cup unsweetened coconut flakes
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
Directions
- Preheat oven to 350ºF.
- Line 2 baking sheets with parchment paper or silicone mat; set aside.
- In a medium bowl, whisk together flours, wheat germ, cinnamon, baking soda, baking powder and salt; set aside.
- In a large bowl, beat together butter (*see footnote), coconut oil and brown sugar until smooth and creamy; stir in the eggs and vanilla.
- Add the flour mixture into the butter mixture and stir until the dough is just combined.
- Fold oats, butterscotch chips, cranberries, coconut, pumpkin seeds, and sunflower seeds until evenly combined.
- Shape dough into 1 ½” balls or drop by heaping tablespoonful onto the prepared baking sheets, leaving about 2” apart; press to flatten slightly.
- Transfer to the preheated oven and bake until lightly golden at the edges, about 12 minutes.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
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