Good for: fuel • before (as treat), during, and after (as treat) a workout
These cookies fueled the BSM cycling team (cofounded by Stepf’s husband, Sam) through a ten-hour road trip and epic adventure ride a few summers back. They’re hefty yet easy to eat and digest in the saddle or driver’s seat; they’re also packed with as much real food and as many calories as possible, hence the name.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
giant cookies (or 24 regular cookies)
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Ingredients
- 4 Cups Old-Fashioned Rolled Oats (385 g)
- 1.5 Cups Whole-Wheat Flour (225 g)
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 3 Banana ripe
- 1 Cup Coconut Sugar or raw sugar (200 g)
- 1/3 Cup Coconut Oil OF: coconut butter (80 mL)
- 1/4 Cup Filtered Water Plus 2 Tbsp (90 mL)
- 2 Tbsp Chia Seeds or ground flaxseeds
- 2 Tsp Vanilla Extract
- 1 Cup Dark Chocolate Chips (225 g)
- 1 Cup Raw Walnuts pieces (120 g)
- 1/2 Cup Sunflower Seeds raw (75 g)
- 1/2 Cup Unsweetened Coconut shredded, option (40 g)
Ingredients
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Instructions
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Place 2 cups (195 g) of the oats in a food processor or blender and pulse until they are finely ground. Transfer to a large bowl and add the flour, baking powder, salt, and remaining oats.
- Combine the bananas, sugar, oil, water, chia seeds, and vanilla in the blender or food processor. Add to the oat mixture and stir with a sturdy wooden spoon until combined. Add the chocolate chips, walnuts, sunflower seeds, and coconut.
- With wet hands, form about ½ cup (60 g) dough into balls for giant cookies, about ¼ cup (30 g) dough for regular cookies. (There should be 6 balls on each baking sheet if making giant cookies.) Flatten them to ¾ to 1 inch (2 to 2.5 cm) thick.
- Bake for 30 minutes, or until golden brown. Allow to cool completely before removing from the baking sheets. Store in an airtight container for up to 1 week or freeze for up to 3 months. Wrap in parchment paper for on-the-go eating.
Recipe Notes
Variations: Use coconut extract in place of the vanilla. Swap carob for the chocolate. Dice mini peanut butter cups and add to the mix.
Nutrition info (for the entire recipe; with shredded coconut): Calories 5,893 Total fat 291 g Sodium 1,371 mg Potassium 2,471 mg Total carbohydrates 819 g Dietary fiber 97 g Sugars 359 g Protein 97 g
Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com