The word on the beach and trail is that these are delicious! Feedback from tour participants about the high-protein, plant-based, vegan, gluten-free energy cookies I developed over the past few months is very positive; they often find it hard to have just one. After several inquiries, I decided to share the recipe:
INGREDIENTS
– 1/3 cup freshly ground flax seed
– 1 1/4 cup water
– 4 cups rolled oats (certified gluten-free, organic)
– 1/2 cup dried cranberries
– 1/2 cup dried Cumberland County wild blueberries
– 1/2 cup raw sunflower seeds
– 1/2 cup raw pumpkin seeds
– 1/4 cup sesame seeds
– 1/2 cup pure mini chocolate chips (use carob for a vegan version)
– 1 cup unsweetened shredded coconut
– 1 tsp baking powder (Bob’s Red Mills, gluten-free)
– 1 tsp baking soda (Bob’s Red Mills)
– 1 tsp fine sea salt
– 1 1/2 cups pure almond butter
– 1 cup Cumberland County pure maple syrup
– 1 Tbsp pure vanilla extract
Preheat the oven to 350 F, line two cookie sheets with parchment paper.
- In a small bowl mix together the ground flax seeds and water. Set aside while you assemble the other ingredients.
- In a large bowl combine rolled oats, coconut, baking powder, baking soda and salt. Add dried cranberries, dried blueberries, chocolate chips, sunflower, pepita and sesame seeds. Mix with the dry oat mixture.
- Now add the almond butter and maple syrup to the flaxseed/water mixture and stir well to combine.
Using a 1/8 or 1/4 cup cookie scoop, drop cookies onto the parchment-lined sheets. Bake for 18 – 22 minutes (depending on drop cookie size).
These cookies can be kept at room temperature for up to two weeks (if they last that long). Enjoy! May they evoke memories of your Tide Rollers & Mudlarkers ocean floor walk…
Tide Rollers & Mudlarkers... 