Good morning friends, I still owe you a race report for my awesome last place finish at the Cap Crusher 8k trail race this past weekend (did I mention it’s billed as Canada’s toughest 8k race?) but in the meantime I’ve been meaning to share this recipe for some truly yummy power cookies I made the other day.

I’m not a huge baker but I do like a good cookie now and then. What I love about having baked goods on hand however, is that they’re always so easy to grab when you’re heading out the door or need. I had a phase where I made my own granola bars for awhile but they were pretty time consuming to make so I kind of fell off that wagon.

power cookies

I’ve seen so many recipes floating around for ‘power cookies’ lately so when the nutritionist I met with a few weeks ago shared a recipe with me, I was game to give it a try. I ended up having to change the recipe quite a bit because I didn’t quite have all the right ingredients but I substituted for things I’ve seen in other recipes so I hope that was okay.

power cookie closeup

And you know what? They turned out certifiably delicious! Even my kids loved these hefty cookies!


Power Cookies
These power cookies are the perfect snack before or after a run. Full of nuts, seeds, dried fruit and even chocolate chips they’re filling but just sweet enough to be yummy.
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  1. 1.5 cups whole wear flour (or gluten free flours)
  2. 1/4 tsp salt
  3. 1 tsp baking soda
  4. 1/2 tsp cinnamon
  5. 1 tbsp ground flaxseed
  6. 1/4 wheat germ or bran
  7. 1.75 cups rolled oats or flakes
  8. 1/2 cup shredded coconut
  9. 3/4 cup sunflower seeds
  10. 1/2 cup raisins (I actually used a mix of raisins, cranberries and dried cherries)
  11. 1/3 cup canola oil
  12. 1/4 cup molasses
  13. 1 cup milk, soy milk or almond milk
  14. 3/4 cup chocolate chips
  1. Preheat oven to 350 deg C and place parchment on or spray your cookie sheets. In large bowl, mix flour, baking soda, salt and cinnamon. Mix well. Add oats, raisins, bran, coconut and seeds. In another bowl mix canola oil, molasses and milk. Beat until well-blended. Add to try mixture and mix well. Add chocolate chips.
  2. Drop onto prepared cookie sheets (they’re sticky so wet your hands or use a spoon). Bake in preheated oven about 20 minutes or until they are golden on edges and tops are set. Cool on wire racks, makes about 20 cookies.
Adapted from Fortius Health - Burnaby, BC
Adapted from Fortius Health - Burnaby, BC
Slow Is The New Fast
They are a heavy cookie with a texture kind of similar to a granola bar but they are oh so tasty without any added sugar or unnecessary flour. Yum! They make the perfect snack before or after a run and since they are a more ‘solid’ cookie they stand up well if you need to stash one in your purse.

I’m linking this post up to the What I Ate Wednesday linkup with to share so go check it out for more ideas of what others are eating these days!


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    1. Nikki Scott    

      Ha ha, thank you? (I think in the world of power cookies, ‘lumpy’ might actually be a compliment!)

  1. Krista @ Read. Bake. Run. Repeat.    

    I love power cookies! One of my favorite snacks, it’s nice that the boys like them too. Griffin will eat mine as well, I think only because there’s chocolate chips lol

    1. Nikki Scott    

      Oh yes, the chocolate chips are definitely the redeeming quality in these!

  2. FineFettle (Michelle C.)    

    I am the cookie monster. Thank you for sharing this recipe. NomNomNom! I would make it gluten-free by using a GF flour blend and using GF oats and oat bran instead. I would eat them even if they were lumpy!

    1. Nikki Scott    

      I think I have a bit of cookie monster in me too – I’m just glad to have found a recipe that I don’t feel quite as guilty about!

  3. RealRunRyan    

    I love, love, love cookies thanks for sharing I’ll have to try this out and review my finding on!


    1. slowfastnik    

      Awesome! I hope you like them as much as we do around here!

  4. Zomick's    

    Have you tried Chia seeds instead of flax?

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