I am going to be honest. I don’t bake. Me and cookies, cakes, pies, bars, etc….well, it’s a hit or miss relationship. Part of this is because I’m awful at actually following a structured recipe and part of it comes from the fact that I don’t usually keep sub par baked goods in the house and would rather leave a really decadent confection up to a professional. Meaning, if I am going out to an incredible restaurant, you better believe I’m getting dessert.
But ever so often, I come across a “healthy” baking recipe and I start to get the urge to wish I was a baker. Some things I see just look so good and I feel that I too should have the opportunity to experience them. Just a side note, to this day I have yet to try a dough ball and it has become my life mission to change this. I, of course will not be the one making them, but gosh darn it I will eat one before I die!
Before the birth of the dough ball, there was the “Supercharge- Me! Cookie”. Dreena Burton, author of Eat Drink and Be Vegan, is the mastermind behind the original recipe but I’ve played with the recipe a few times and came up with a cookie that contains the same nutritional “charge” but with my own little twist.
Pumpkin Banana Chocolate Chip Power Cookies
(Adapted from Eat Drink and Be Vegan)
- 1 cup quick oats
- 1/3 cup spelt flour
- 1/3 cup peanut flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 overripe banana (mashed)
- 2 tbs unsweetened shredded coconut
- 1/2 cup canned pumpkin
- 3 tbsp chocolate chips
- 1 tsp baking powder
- 1/3 cup flax meal
- 1/2 cup pure maple syrup
- 3 tbsp almond butter
- 1 1/2 tsp pure vanilla extract
Preheat oven to 350°F. In a bowl, combine oats, flours, salt, cinnamon, coconut, and chocolate chips, sift in baking powder, and stir until well combined. In a separate bowl, combine flax meal, syrup, almond butter, pumpkin, banana and vanilla and stir until well combined. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart. Bake for 13 minutes.
Makes about 20 small cookies or 12 larger cookies
Nutritional Info: (for 20 small cookies) Calories: 79, Total Fat: 3.8g, Total Carbohydrates: 10g, Sugars: 2.6g, Protein: 2.6g