Dark Chocolate-Dipped Energy Cookies
Skip the high-sugar, low-fiber packaged energy bars and make a batch of these nutrient-dense breakfast cookies instead.Naturally sweetened with banana and dates, these cookies combine whole-grain oats, nuts, seeds and natural peanut butter for a satisfying combination of fiber, healthy fats and plant-based protein. One end gets dipped in dark chocolate for just enough indulgence without turning them into a sugar-loaded dessert.They're easy to grab on your way out the door, pack in a lunchbox, or enjoy as an afternoon or pre-workout snack. They're also a great make-ahead option for busy mornings.
Ingredients
- 1½ cups rolled oats
- 2 tablespoons pumpkin seeds
- 1 tablespoon ground flaxseed
- ¼ cup chopped almonds
- ¼ cup chopped walnuts
- ⅓ cup + 1 tablespoon chopped dates
- 1 tablespoon chia seeds
- ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- ¼ cup natural peanut butter
- 1 medium ripe banana mashed
- 1 tablespoon honey
- 2 ounces 70–85% dark chocolate chopped
- ½ teaspoon coconut oil optional, for a smoother chocolate coating
Instructions
- Preheat the oven. Heat oven to 350°F. Line a large baking sheet with parchment paper.Combine the dry ingredients. In a large bowl, stir together the oats, pumpkin seeds, ground flaxseed, almonds, walnuts, dates, chia seeds, cinnamon and salt.Combine the wet ingredients. In a separate bowl, mash the banana well. Add the peanut butter and honey and stir until smooth.Make the dough. Add the banana mixture to the oat mixture and stir until everything is evenly incorporated. Let the mixture sit for about 5 minutes so the oats, flax and chia can absorb some of the moisture.Shape the cookies. Divide the mixture into 15 portions and place on the prepared baking sheet. Use your hands or the back of a spoon to firmly press each portion into a cookie about ½-inch thick. These cookies won't spread much during baking, so shape them before they go into the oven.Bake. Bake for approximately 15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before dipping.Melt the chocolate. Place the dark chocolate and optional coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until just melted and smooth.Dip. Dip one end of each cooled cookie into the melted dark chocolate, allowing any excess chocolate to drip back into the bowl.Set. Return the cookies to the parchment-lined baking sheet and allow the chocolate to set completely. For faster setting, refrigerate for about 10–15 minutes.
Notes
Estimated Nutrition Facts
Per cookie, based on 15 cookies:- Calories: ~140
- Protein: ~4 g
- Carbohydrates: ~17 g
- Dietary Fiber: ~3 g
- Total Fat: ~8 g
- Saturated Fat: ~2 g
- Total Sugars: ~7 g