Updated: May 31
On our eighth anniversary we revisited the rocky mountains where we had honeymooned. one morning, before starting out on our bikes, I bought a small cellophane envelope containing "hiking cookies" from the hotel's canteen. They were definitely healthy, containing no added sugar and both gluten-free and dairy-free. I was skeptically interested. A few bites in, while we stopped at a stunning overlook, I knew I would make them myself. They were the perfect snack while doing strenuous exercise. I love them for breakfast, or as a needed afternoon boost- dunking approved.
"Throw in an apple and a protein smoothie and you have an ideal post workout meal!"
Notes: Medjool dates can be found at most grocery or health food stores.
MOUNTAIN HIKER COOKIES
Ingredients: 1/2 cup oats, 3/4 cup almond flour, 1/2 tsp. baking soda, 1/2 tsp. cinnamon, 1 Tbsp. chia seeds, 1/4 cup unsweetened coconut, pinch of salt, 1 banana-mashed, 1 1/2 Tbsp. peanut butter, 1/2 tsp. vanilla extract, 1 egg at room temperature, 3 pitted Medjool dates-chopped, 1/3 cup chocolate chips
Makes about 16
1. Preheat the oven to 350* and line a baking sheet with parchment paper.
2. In a large bowl, stir together the oats, almond flour, baking soda, cinnamon, chia seeds, coconut, and salt.
3. In a separate bowl or your food processor, mix together the banana, egg, vanilla, peanut butter, and dates.
4. Add the wet ingredients into the dry, stir to combine. Fold in chocolate chips. Refrigerate dough for 15 minutes.
5. Roll into 2-inch balls and bake for 7-9 minutes, or until set.