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Calling all cookie monsters: The ultimate healthy cookie recipe

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MARCH 12, 2020

When it comes to cookies, it must be said that there are at least a million different available recipes. But while we might be slightly biased, this is hands down the best healthy cookie recipe you will ever try. It’s inspired by KaleJunkie’s breakfast cookie recipe, and we just know you’re going to love it! Best of all, because they’re high in protein, low in sugar and full of complex carbohydrates, you can eat these cookies any time of the day. They work especially well as a sweet healthy midday snack to power you through an extra few hours of classes (or midterms)!

Ingredients

  • 2 cups rolled oats
  • 1 cup pumpkin seeds
  • ½ cup sunflower seeds
  • 1⁄3 cup maple syrup
  • 2 (spotty) bananas, mashed
  • ¼ cup coconut oil
  • 4 tablespoons almond butter
  • 1 egg (or flax egg for vegan cookies)
  • ½ cup dried cherries
  • ½ cup dark chocolate chips
  • 1 teaspoon baking soda
  • 4 tablespoons cacao
  • 2 teaspoons vanilla extract
  • sprinkle of cinnamon
  • sprinkle of sea salt

Directions

Preheat your oven to 350 degrees Fahrenheit. Blend 1 cup of oats and ½ cup of pumpkin seeds to make a flour. Then, chop your nuts and add all your other ingredients, including the unblended oats and pumpkin seeds, to a large bowl and mix. Scoop out the mixture onto a tray lined with parchment paper and bake for 15 minutes, or until the tops of the cookies are beginning to turn golden. 

You can wait for these cookies to cool down, but then again, they taste best straight out of the oven! It’s also super helpful to freeze these cookies — they can last for months in the freezer, which allows you to make big batches without worrying that they’ll go bad! 

If you freeze these, you can wait a few minutes for them to thaw, or you can pop them in the microwave for a few minutes — they’ll taste just like they’re fresh out of the oven! Happy snacking, everyone, and good luck with midterms.

 

Contact Jazmin Cubilla at [email protected].
LAST UPDATED

MARCH 12, 2020


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