When prepping for a weekend of adventuring, there’s one thing that is often overlooked- snacks. Most of the time, it’s easiest to grab a handful of granola bars at the grocery store and call it done, but if you could whip up some delicious snacks at home, without all the preservatives, wouldn’t you prefer that? I would.
I’ve posted a few recipes for granola bites and energy balls, but for my upcoming ski trip I wanted something heartier to keep me full during a long morning of skiing. This is a healthier version of my mom’s Monster Cookie recipe, adapted from a BeazysBites recipe I came across the other day. As always, feel free to modify according to what you have on hand!
Monster Granola Cookies
makes approx. 24 cookies
-1 & 1/2 cups oat flour (grind oats in a food processor)
-1 cup rolled oats
-1/4 cup pepitas
-1/4 cup walnuts, chopped
-3/4 cup shredded coconut
-8 dates, chopped
-2 bananas, mashed
-1/2 cup almond butter
-1/4 cup honey or maple syrup
-2 tbsp ground flaxseed mixed with 3 tbsp water
-2 tsp baking soda
-1/2 cup mini chocolate chips (I used semi-sweet)
-1 tbsp lemon juice
Preheat oven to 350 and grease 2 baking sheets with cooking spray. Mix the flaxseed with the water and set aside.
Mix all dry ingredients together and stir. Add in mashed bananas, almond butter, flaxseed mixture, honey and stir again. Once combined, stir in lemon juice.
Form into cookie-size balls and place on the greased baking sheet. Bake for approx. 20 minutes, using a spatula to press down and flatten the cookies about halfway through. Cookies should be golden brown and crispy.