Zesty Energy Cookies Recipe

Sometimes the mid-afternoon slump hits hard, and I need something substantial to power through the rest of the day. My homemade Energy Cookies are the perfect solution, packed with wholesome ingredients that satisfy hunger without the sugar crash.

These dense, chewy treats combine the comfort of a classic cookie with the nutrition of a granola bar. I love keeping a batch in the fridge so healthy snacking is always within arm’s reach.

Why You’ll Love This Energy Cookies Recipe

You get the soft, chewy texture of a bakery treat with the staying power of a protein bar. They come together quickly in a food processor, so cleanup is incredibly minimal.

I love that they are packed with fiber and protein from the flaxseed and oats to keep me energized. You can easily swap the nut butter or add dried fruit to suit whatever is in your pantry.

The recipe yields a large batch, making it ideal for meal prepping your breakfasts for the entire week. Even my picky eaters enjoy these because the mini chocolate chips make them feel like a dessert.

If you enjoyed this wholesome treat, you might also like the classic taste of my Cozy Linzer Cookies Recipe for a special occasion. Fans of sweet, bite-sized desserts will also fall in love with the Ultimate Snowball Cookies Recipe during the holidays.

Ingredients for Energy Cookies

Here is everything you will need to bake these wholesome treats:

• Rolled oats: Old-fashioned oats provide a hearty, chewy texture and are a great source of fiber.
• Whole wheat flour: This adds a nutty flavor and more nutrition compared to standard all-purpose flour.
• Shredded coconut: I recommend toasting this first to bring out a deeper, richer flavor profile.
• Flaxseed meal: Golden flaxseed meal blends in seamlessly while adding healthy fats and fiber.
• Baking soda: This helps the cookies rise slightly and become tender.
• Baking powder: A small amount gives the dough just enough lift.
• Salt: Essential for balancing the sweetness and enhancing the peanut butter flavor.
• Mini chocolate chips: These distribute chocolate in every bite without overpowering the healthy base.
• Peanut butter: Creamy peanut butter acts as a binder and adds protein.
• Unsweetened applesauce: This keeps the cookies moist without adding refined sugar or extra fat.
• Coconut oil: I use this for moisture, but make sure it is softened if it has solidified.
• Honey: A natural sweetener that pairs perfectly with the oats and peanut butter.
• Brown sugar: Just a touch adds a caramel-like depth and keeps the texture soft.
• Egg: The binder that holds all the hearty ingredients together.
• Vanilla extract: A splash enhances all the warm flavors in the dough.

My Method for Energy Cookies

Let’s get baking with these simple steps:

1. Begin by preheating your oven to 350 degrees Fahrenheit so it is ready when you are. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup later. In a large mixing bowl, whisk together the rolled oats, whole wheat flour, toasted ground coconut, flaxseed meal, baking soda, baking powder, salt, and mini chocolate chips. I whisk these for about 20 seconds to ensure the leavening agents and spices are evenly distributed throughout the heavy grains.
2. Next, place the creamy peanut butter, unsweetened applesauce, softened coconut oil, honey, brown sugar, egg, and vanilla extract into a food processor. Pulse the mixture until it is completely smooth and combined, which usually takes about 15 seconds. You may need to stop the machine once to scrape down the sides with a spatula, especially to break up any clumps of brown sugar that haven’t fully incorporated into the wet ingredients.
3. Pour the wet peanut butter mixture directly over the dry oat mixture in your large bowl. Use a sturdy spatula to fold everything together until no dry streaks of flour remain. The dough will feel quite wet and sticky compared to traditional cookie dough, but this is normal and necessary for the oats to hydrate properly during baking.
4. Use a medium cookie scoop to portion out the dough and drop mounds onto your prepared baking sheets, spacing them about 1 1/2 inches apart. Since these Energy Cookies do not spread much in the oven, use your fingers or the bottom of a glass to flatten each mound to about half its original height. Bake them in the preheated oven for 9 minutes, then let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Perfect Energy Cookies

Toasting the shredded coconut beforehand adds a deep, nutty flavor that you simply cannot skip. I spread the coconut on a baking sheet and bake it for about 6 to 8 minutes until golden brown.

If the dough feels too sticky to handle, let it sit in the bowl for ten minutes before scooping. This gives the oats time to absorb some of the excess moisture from the applesauce and honey.

I recommend using mini chocolate chips rather than regular ones for better distribution. This ensures you get a little bit of chocolate in every bite without overwhelming the wholesome Energy Cookies.

Serving Your Energy Cookies

I grab two of these with my morning coffee for a satisfying start to the day that keeps me full. They also pack perfectly in lunchboxes for a nutritious midday pick-me-up that feels like a treat.

For a warm snack, I microwave a cookie for ten seconds to melt the chocolate chips slightly. You can also crumble one over yogurt for a hearty and texturally interesting topping.

For more inspiration, follow me on Pinterest.

Energy Cookies Recipe

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• Author: Amelia Bryan
• Total Time: 30 min
• Yield: 28 cookies
• Diet: Vegetarian

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Description

Soft and chewy energy cookies packed with oats, flaxseed, and chocolate chips. A wholesome breakfast or snack option.

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Ingredients

• 1/2 cup (53g) golden flaxseed meal
• 1 cup (142g) whole wheat flour
• 1 1/2 cups (146g) rolled oats
• 1/4 tsp salt
• 3/4 cup (75g) shredded coconut, toasted and ground
• 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 cup (90g) mini chocolate chips
• 1 large egg
• 6 Tbsp (92g) unsweetened applesauce
• 1/4 cup (80g) honey
• 1/4 cup (52g) packed light-brown sugar
• 1/2 cup (132g) creamy peanut butter
• 2 Tbsp (26g) coconut oil, softened
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, whisk together the flaxseed meal, flour, oats, salt, toasted coconut, baking powder, baking soda, and chocolate chips.
3. In a food processor, combine the egg, applesauce, honey, brown sugar, peanut butter, coconut oil, and vanilla. Pulse until smooth.
4. Pour the wet mixture into the dry ingredients and stir with a spatula until fully combined.
5. Scoop dough onto baking sheets and flatten each cookie slightly.
6. Bake for 9 minutes, then allow to cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container in the refrigerator for up to one week.

• Prep Time: 20 min
• Cooling Time: 15 min
• Cook Time: 10 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 205
• Sugar: 10g
• Sodium: 94mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 6mg

Keywords: energy cookies recipe, healthy breakfast cookies, oatmeal snack cookies, homemade energy bars