Oatmeal Energy Cookies (nut-free)
User Reviews
5
Oatmeal Energy Cookies (nut-free)
Description
The Oatmeal Energy Cookies are made with a mix of oats, whole wheat and all-purpose flour, mashed ripe banana, ground flaxseed soaked in water as a binder, butter, and sugars for richness and sweetness. Finely shredded carrots add moisture and subtle sweetness, while cinnamon and baking soda provide gentle spice and leavening. Miniature semi-sweet chocolate chips and roasted sunflower seeds give texture and bursts of flavor. After mixing, the dough chills to firm up, helping the cookies keep their thick disk shape during baking. Baking at 350°F for about 8 minutes produces cookies that are lightly golden yet soft, offering a slightly underbaked chewiness that suits this energy-packed treat.
This recipe yields a nut-free cookie option balancing sweetness with wholesome ingredients, making it suitable for snacks or light energy refueling throughout the day.
Ingredients
- 1 TB Flaxseed + 3 TB water, ground
- ½ cup butter softened just to moderate room temp, not melty, salted
- ½ cup banana mashed ripe
- ⅔ cups granulated sugar
- ⅔ cups brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup carrot finely shredded
- 2 cups oats old fashioned, whole
- 1 ⅓ cups whole wheat flour
- ⅔ cups all-purpose flour
- 1 TB cinnamon
- 1 tsp baking soda
- ½ tsp table salt
- ½ cup chocolate chips miniature, semi-sweet
- ½ cups sunflower seeds roasted
Instructions
- In a small bowl, combine ground flax with water and set aside.
- In the bowl of a stand mixer, fitted with paddle attachment on medium speed, cream together the butter, banana, and both sugars until smooth, about 2 minutes. Beat in the egg, flax mixture, and vanilla until combined. Add carrots and mix to combine.
- In a separate bowl, whisk together the oats, both flours, cinnamon, baking soda, and salt, whisking to combine well. Gently combine dry mixture to the butter mixture and mix on medium low speed just until incorporated. Hand-stir in the mini chocolate chips and sunflower seeds. Form dough into a ball, cover tightly, and chill for at least 4 hours or overnight.
- Preheat oven to 350F and line baking sheets with parchment paper or silicone bake mats.
- Form dough into rounded tablespoons and place 2 inches apart on prepared baking sheets. Press down to form a thick disk, as they won't spread much. Bake 8 minutes or until lightly golden. Will seem underbaked, but they'll set upon cooling. Cool a few minutes on sheets before transferring to wire racks to cool fully.
Notes
- Chill the dough thoroughly to help cookies maintain their shape and improve texture during baking.
- If desired, substitute chocolate chips or seeds to accommodate personal taste or dietary restrictions.
- Because the cookies are slightly underbaked for softness, allow them to cool on the baking sheet for best texture.
- These cookies can be stored in an airtight container for several days to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 127kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 69mg | 3% |
| Potassium | 80mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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