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Introduction:
When it comes to snacks that fuel your day, these Super Energy Vegan Cookies are an absolute game-changer. Packed with wholesome, plant-based ingredients, these cookies offer a perfect balance of natural sugars, healthy fats, and fiber. Whether you’re looking for an afternoon pick-me-up, a post-workout snack, or just a delicious treat to enjoy with your tea or coffee, these energy cookies are the perfect choice. Not only do they taste amazing, but they are also easy to make, and you can customize them to suit your dietary preferences. Let’s dive into this vibrant, energizing recipe!
Ingredients:
1 cup rolled oats (for a healthy dose of fiber and slow-releasing energy)
1/2 cup almond flour (rich in protein and healthy fats)
1/4 cup ground flax seeds (packed with omega-3 fatty acids)
1/4 cup peanut butter or almond butter (for richness and protein)
1/4 cup maple syrup or agave syrup (natural sweetener)
1/2 teaspoon vanilla extract (for flavor depth)
1/4 teaspoon cinnamon (for a warming spice)
1/4 teaspoon salt (to enhance the sweetness and balance flavors)
1/2 cup dried fruit (raisins, cranberries, or apricots) (for a touch of natural sweetness)
1/4 cup mixed seeds (pumpkin, sunflower, chia, etc.) (for crunch and extra nutrients)
1/4 cup vegan chocolate chips (optional) (for a chocolatey twist)
2 tablespoons water or plant-based milk (to bind the ingredients)
Instructions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Prepare Dry Ingredients: In a large mixing bowl, combine the rolled oats, almond flour, ground flax seeds, cinnamon, and salt. Mix until all dry ingredients are evenly distributed.
Add Wet Ingredients: In a separate bowl, mix the peanut butter (or almond butter), maple syrup (or agave syrup), and vanilla extract. Stir well until the mixture is smooth.
Combine Wet and Dry Ingredients: Slowly add the wet ingredients to the dry mixture, and use a spoon or your hands to mix everything together. If the dough feels too dry, add water or plant-based milk a tablespoon at a time until it holds together.
Fold in the Extras: Stir in the dried fruit, seeds, and chocolate chips (if using). Ensure everything is evenly distributed throughout the dough.
Shape the Cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Place the balls onto the prepared baking sheet and gently flatten them with your fingers or the back of a spoon.
Bake: Bake the cookies for 10-12 minutes or until they are golden around the edges. They will firm up as they cool, so don’t worry if they seem soft when you first take them out of the oven.
Cool and Serve: Allow the cookies to cool on a wire rack for at least 10 minutes before serving. Enjoy them fresh, or store them for later!
Tips for Serving and Storing:
Serving Suggestions: These cookies pair wonderfully with a cup of plant-based milk or your favorite herbal tea. For a heartier snack, enjoy them with a dollop of nut butter or a drizzle of coconut yogurt.
Storing: To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months. Simply layer them between parchment paper and place them in a sealed freezer bag.
Batch Prep: These cookies are perfect for meal prep. Make a big batch and store them in the fridge or freezer to have on hand for quick, healthy snacks throughout the week.
Variants:
Nut-Free Version: Substitute the nut butter with sunflower seed butter or tahini, and replace the almond flour with oat flour for a nut-free alternative.
Protein Boost: Add a scoop of your favorite plant-based protein powder to the mix to create a protein-packed version of these cookies.
Chocolate Lovers: Use dark chocolate chips or even cocoa nibs for an extra chocolaty twist, or add a tablespoon of cocoa powder to the dough for an even richer flavor.
Add Superfoods: Incorporate some chia seeds, spirulina powder, or acai powder for an added health boost.
FAQ:
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