December 09, 2014
Food To Be Fit: HIIT Cookies
These cookies are the definition of "everything but the kitchen sink". This is my take on Whole Foods' Spelt Power Cookie - and it is delicious. This is an excellent breakfast cookie, or something to grab pre-workout. But - just as with any cookie...too many cookies can be bad for you. As I wrote below, these cookies are not "perfect" looking. They spread out a lot, and need to be cut cleanly with a knife. Enjoy!
Wet Ingredients:
- ½ cup coconut oil
- ½ cup coconut sugar
- ¼ cup raw honey
- ¼ cup molasses (or add an extra ¼ cup raw honey)
- 1 egg
- 1/3 cup almond milk
- 4 tsp vanilla
Dry Ingredients:
- 1 ¼ cup oat flour
- ½ tsp sea salt
- ¾ tsp baking powder
- 1/2 tsp baking soda
- ½ tsp cinnamon
- 1 tbsp flax seed
- 2 tbsp chia seeds
- 1 cup large flake rolled oats
Extras:
- 1/3 cup crushed almonds
- 1/3 cup walnuts
- 1/3 cup pecans
- 4 tbsp pumpkin seeds
- 4 tbsp sunflower seeds
- ½ cup raisins
- ½ cup unsweetened coconut
- ¾ cup dark chocolate chips
Instructions:
- Preheat your oven to 375 F.
- Melt your coconut oil in the microwave and let it cool to room temperature.
- Add the coconut sugar, honey and molasses to the coconut oil and mix.
- Whisk in the egg and add the almond and vanilla extract. Mix.
- Add the dry ingredients (oat flour, salt, baking powder, baking soda, cinnamon, flax, chia and oats) to the wet ingredient mixture.
- Mix to combine evenly.
- Add all your extra ingredients (almonds, walnuts, pecans, coconut, raisins, pumpkin seeds, sunflower seeds, and chocolate) to the mixture. Mix.
- Using an ice cream scoop, scoop out balls of the batter onto your baking sheet.
- Using a water-dipped fork, squish down your cookies until they are ½ inch thick.
- Bake cookies for 20 minutes, until the batter no longer looks wet on top and the bottom is slightly golden.
