Try as I might, I just can’t quit those dense, chewy, seed-laden Power Cookies from Whole Foods. Their siren song calls to me from the end of the conveyor belt, and somehow a package (or two) always sneaks itself into my basket at checkout.
But seeing as they’re quite the sugar bombs and surprisingly lacking in some key nutrients, I decided to take matters into my own hands and try to re-create them at home with, ahem, whole-food ingredients.
The result? You’ll have to taste for yourself, but I think it’s pretty darn close. And they’re chock full of fiber, essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium and zinc (thanks to the dates!), plus natural sugars for a sustained energy boost.
Kitchen Sink Energy Cookies
- 2 large bananas, mashed
- 1/2 c Bard Valley Natural Delights Medjool date paste (directions here)
- 1/2 c applesauce
- 2 Tbsp vanilla
- 1 c wheat flour
- 1 1/2 c oats
- 1/2 c wheat germ
- 1/2 c golden raisins
- 1/2 c unsweetened, shredded coconut
- 3/4 c chocolate chips
- 1/2 c chopped walnuts
- 1/4 c sesame seeds
- 1/2 c raw sunflower seeds
- 1/2 c pumpkin seeds
- 1/4 c ground flax seeds
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- Preheat oven to 350º F.
- In a small bowl, mix together wet ingredients until blended.
- In a large bowl, stir dry ingredients together.
- Pour wet ingredients into dry ingredients and mix until fully incorporated.
- Shape into golf ball-sized balls with your hands, and gently flatten before placing onto a baking sheet lined with parchment paper.
- Bake ~15 minutes or until cookie tops feel dry to the touch.