Calorie Bomb Cookies
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.
Servings Prep Time
12giant cookies (or 24 regular cookies) 15minutes
Cook Time
30minutes
Servings Prep Time
12giant cookies (or 24 regular cookies) 15minutes
Cook Time
30minutes
Ingredients
  • 4Cups Old-Fashioned Rolled Oats(385 g)
  • 1.5Cups Whole-Wheat Flour(225 g)
  • 1Tsp Baking Powder
  • 1/2Tsp Salt
  • 3 Bananaripe
  • 1Cup Coconut Sugaror raw sugar (200 g)
  • 1/3Cup Coconut OilOF: coconut butter (80 mL)
  • 1/4Cup Filtered WaterPlus 2 Tbsp (90 mL)
  • 2Tbsp Chia Seedsor ground flaxseeds
  • 2Tsp Vanilla Extract
  • 1Cup Dark Chocolate Chips(225 g)
  • 1Cup Raw Walnutspieces (120 g)
  • 1/2Cup Sunflower Seedsraw (75 g)
  • 1/2Cup Unsweetened Coconutshredded, option (40 g)
Instructions
  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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