I made these cookies to enjoy on a long hike I went on over the weekend. When I set out to make them, I envisioned creating a snack that was high in carbs as well as protein, yet didn't have any dairy. After a long climb—whether it be up a hill, trail, or into the woods—you're going to want some nourishment, but if your products contain milk, they might not make it for the long haul.
If you're spending the day being active, packing non-perishable items is a must. This becomes especially true when warm weather hits. Keeping my conditions in mind, and still wanting to strive for something that was delicious and worth taking a 10-minute hiking break for, I came up with these protein cookies.
I made them the night before, wrapped them in foil before I left the house, and took them with me up the mountains! They were absolutely perfect for the job—they stayed moist and delivered exactly what I was after—a shot of energy and a good old punch of delicious protein POW!er.
Sunflower seed butter or almond butter: 3 tbsp
Vanilla or unflavored pea protein powder: 3/8 cup (48 g)
Agave syrup: 1/8 cup
Gluten-free or regular oats: 1/2 cup
Honey: 1 tbsp
Almond milk: 1/4 cup
Raisins, chocolate chips, or chopped nuts: 1 tbsp
Vanilla extract: 1/2 tsp (optional)
- In a food processor, mix all ingredients together except for the raisins, chocolate chips, or chopped nuts. Once you have dough you can mold with your hands, mix in your toppings.
- Divide your mix into five balls. Place them on a tray lined with baking paper and press them down into cookies.
- Bake the cookies at 325 degress F (160 C) for 8-12 minutes. Just be sure to keep an eye on them and do not overbake. If you do, they will come out very dry! Remove them as soon as they've browned on top.
- Allow your cookies to cool down completely before eating. It might be hard, but try. Expect them to be a bit mushy at first—they'll settle to a perfect consistency as they cool.
Serving size: 1 cookie
Recipe yields: 5 servings