Like anyone else, I occasionally want a cookie. Or I want to share some treats with people for fun. This last weekend, I had the chance to join up with Camp Gladiator for Impact Saturday to talk about nutrition, and I took these snacks along with some clementines to share with the bootcampers post workout. They were such a hit, I’m sharing my version of the recipe. Inspired by Costco’s version of these treats and some of the online copycat recipes (like here and here), this is the version that has all of my modifications in it including adding collagen peptides and using coconut oil. They are also a great reason to break out the food processor and skip the cutting boards.
- 1 3/4 cup rolled oats
- 1/4 cup granulated sugar
- 1/4 cup dried, chopped apricots
- 1/4 cup raisins
- 1/4 cup ground flaxseed
- 1/4 cup unsalted sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 1/4 cup cooked quinoa (raw if no time to cook)
- 2 tablespoons chia seeds
- 10 scoops collagen peptides
- 1/4 tsp baking soda
- 1/4 cup honey
- 1/4 cup unsalted butter melted
- 1/4 cup unrefined coconut oil
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized into oat flour.
Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, collagen peptides and baking soda. Pulse until apricots and raisins are in small bits.
Pour in honey, melted butter, coconut oil, and vanilla extract. Pulse just until combined.
Divide batter among the prepared muffin tin.
Bake in the preheated oven for 10 to 12 minutes until golden brown.
Remove pan from oven and let cool in pan on a wire cooling rack in the pan.
Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.
Macros and calories.
1 cookie = 124 calories. 13g carbs/6g fat/6g protein. Fiber 2g.
Hope you enjoy them too!