By the power of Grayskull, I have the power cookies!!!! No He-Man fans here? Just me? I’m probably dating myself by mentioning 80’s cartoons. Oh well, I don’t care, the 80’s were an awesome time to be a kid. We had great cartoons and we had Pogo Balls. I just checked, they still sell Pogo Balls on Amazon, but they were better in the 80’s.
In the 80’s, a Pogo Ball was my primary source of exercise. Now, I go to the gym and do kettle bell squats and planks. Boring!
I’m usually hungry-ish before I go for a workout. I’m not hungry enough to eat a full breakfast, but I need something other than coffee in my stomach.
These Hero Power Cookies do the trick. They are packed with stuff…mmmm, stuff. They sell Power Cookies at the local Wholefoods. I wanted to replicate the recipe but with my own mix of add-ins. I found a Power Cookie recipe on the Vancouver Four Seasons website. I made several changes to the recipe based on ingredients I had on hand.
You can adapt this recipe to suit your dietary needs. I used a mix of whole wheat and all-purpose flour, but you can use a gluten-free all-purpose mix. The recipe is doesn’t contain any dairy or eggs, so it’s vegan-friendly.
I doubled down on chocolate by using chocolate chips and cacao nibs. If you don’t have cacao nibs, you can use chopped nuts. You can also substitute sunflower seeds for the hemp seeds.
This recipe makes a buttload of cookies, so you can freeze them and take them out as needed. I think they would make great camping/hiking snacks. If you are into that sort of thing.
I’ll be in my jammies on the couch watching He-Man.Print
Recipe Adapted from Ned Bell’s Power Cookie.
- 2 cups quick oats
- 2 cups flour (gluten-free blend, whole wheat or all-purpose will work)
- 3/4 cup brown sugar, loosely packed
- 1 tbsp cinnamon
- 1.5 tsp kosher salt
- 1 cup unsweetened shredded coconut
- 1/2 cup hemp seeds or sunflower seeds
- 1.5 cups chocolate chips
- 1 cup dried cranberries
- 1/2 cup roasted cacao nibs or chopped nuts
- 1/4 cup water
- 1/4 cup molasses
- 2/3 cup grapeseed oil
- 1 cup almond milk or other non-dairy beverage
- Preheat oven to 350F and line your baking sheets with parchment or silpat.
- In a very large bowl, combine the dry ingredients and stir until completely mixed.
- In a separate bowl, combine all the wet ingredients and stir until even.
- Add the wet ingredients to the dry ingredients and combine and stir until the mixture is evenly combined.
- Using an Ice Cream scoop or large spoon, place dough on cookie sheet. Press them down with a fork, gently, to flatten.
- Bake for approximately 20 minutes, they should start to brown slightly.
- Store them in the fridge or freezer.