Vegan Gluten-Free Energy Cookies
When being active in the outdoors, there is a need to bring food that carries well on-the-go and will fill you up. Tired of energy bars laden with sugar and made with unfamiliar ingredients? Inspired by an Instagram post from food blogger, Cook Republic, showing off an almond butter chocolate cookie, we tested the recipe and added some of our own personal touches. With no added sugar, hints of chopped dark chocolate in every bite, this snack delivers enough sweetness to satisfy your tastebuds and is protein-packed, vegan, and gluten-free.
Makes about 9-12 cookies
- 2 tablespoons brown flax seeds
- 2 tablespoons of water
- 3/4 cup of rolled gluten free oats
- 1TB of ground gluten free oats
- ¼ teaspoon of Chai seasoning
- * 4 tablespoons almond butter
- ** slightly less than ½ cup chopped high-quality (70%) dark chocolate
- 1/4 cup Chai almond or hazelnut milk or a sugar free nut milk from the refrigerated section at market
- 1 teaspoon vanilla extract
- pinch of flaked or coarse sea salt or fine is ok, too
* If almond butter is runny or oil separates, mix jar with fork.
** Put chocolate in freezer for at least 15 minutes to easily hand chop.
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Soak flax seed in a water and set aside. When it solidifies (about 10 minutes), combine with the rest of the ingredients. Put all ingredients in a medium bowl (except sea salt). Mix batter thoroughly.
- Roll each portion into a ball, place on a cookie sheet and flatten center slightly with your fingertips.
- Add a pinch or a few grains of sea salt on top of each cookie.
- Bake for approximately 12-13 minutes. Remove and let it harden by cooling completely on the baking sheet before storing in a container.
- Put cookies in the fridge for up to 10 days or in the freezer.
Fill up your tank, by replacing packaged energy bars with DIY energy cookies for a nourishing, nutty snack.