Last night, the snow fell as over-sized flakes and we tried to catch them on our tongues, like we were 5 years old. Just two days ago, I was in a tank top looking for a mountain bike trail. This is Colorado springtime.

These Power Cookies enjoy all sorts of outings and fare well through all sorts of weather: throw them in your day bag for a hike, or munch on them while riding the ski lift. They are jam-packed with ingredients to give you energy. Peanut butter, oats, chocolate chips (how could I not include chocolate chips?) pecans, and coconut.

Why is it called a “Power Cookie?”

This cookie recipe sits somewhere between granola bar and cookie. But if you've ever made granola bars you know that they call for a lot (a lot a lot) of sugar in the form of honey, maple syrup, or (usually) rice syrup. That syrup is all there is to hold everything together. And don't get me wrong -- it's delicious! And there are some genius recipes that don’t call for quite as much sugar. But many have so much sugar, they are far too sweet for me. THESE cookies get the help of an egg, peanut butter and some almond meal, which helps them stick together without half as much syrup. YES: more whole foods, less processed syrup. So, it’s a power-bar slash cookie, making the final results a Power Cookie.

These Power Cookies are really inspired by my dad, who was the first person I knew to make a "energy cookie." He had a recipe similar to this on top of his fridge, in an over-stuffed manila folder. When I started baking a lot on my own (some time in high school), Power Cookies were one of the things I would make. This recipe is different -- the original is lost to me - but similar enough to be given the name "Power Cookies."

Hope you enjoy, whether you take them on an adventure or eat them right here at your computer, while they're still warm! (They are good either way — you do not need to be out and about to enjoy these. They make a GREAT mid-afternoon power up when you start feeling that 3pm slump, and since they are not so syrup-heavy, they keep you going longer, with real nutrients).

Power Cookies

Published March 27, 2018 by Caitlin Sherwood

Serves: 24 cookies | Total Time: 20 minutes

Ingredients:

1/2 cup nut butter (try peanut butter, almond butter, or cashew butter)
1/4 cup honey
1/4 cup melted butter
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional - the cinnamon flavor comes through, so if you do not like cinnamon, skip it!)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1 cup shredded, unsweetened coconut
1/2 cup almond flour
1/2 cup pecan pieces
1/2 cup chocolate chips

Directions:

Preheat oven to 350°F.
In a large mixing bowl, cream together the nut butter, honey, butter, eggs, and vanilla using an electric mixer until smooth.
Add optional cinnamon, baking powder, baking soda, and salt to the bowl, and beat into wet ingredients until incorporated.
Now, add the rolled oats, coconut, almond flour, and mix until a stiff batter forms. Use a spatula to scrape the sides of the bowl as needed. Fold the chocolate chips and pecans into the batter.
Scoop the batter by the heaping tablespoonful onto a cookie sheet fitted with parchment. Cookies will not spread as they bake, so flatten them slightly with the back of a spoon.
Place in center wrack of oven and bake for 8-12 minutes. Cookies will be golden on the edges, but still soft—they will continue to set as they cool. Allow to cool 5-10 minutes before serving.

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This combination of almond, chocolate, and dried cherries made it’s first debut on the long-gone blog I wrote in college. That blog has long since been folded, a decision that was made on a whim following some bad advice, but if you really do some digging, you can still find the 2010/2011 remnants on Way Back Machine.

The original was a cookie bar — made without eggs, because my mom never seemed to have eggs in the fridge, so my signature cookie bar recipe was a bit like a soft shortbread made with brown sugar for a more classic chocolate chip cookie taste. It called for dried cherries, chocolate, and white chocolate. When I pressed my blog in 2011 before leaving to study abroad, it was the one recipe I was emailed for. #humblebrag

Luckily, before I hit “delete” on that site, I printed off all of my favorite recipes, and glued them into a black notebook. My cookbook.

In 2014, three years later, when I picked up blogging again, recreating a healthier version of those cookie bars was high on my to do list. These bars call for almond butter and almond flour, which build the dense, fudgy base. Eggs keep everything together. And honey gives a sweet edge where refined sugars did heavy lifting in the original. I skip white chocolate these days, because why eat white chocolate when you can eat dark chocolate?! But, if variety is the spice of your life, feel free to use half white chocolate and half dark chocolate (1/4 cup each). I use the dried cherries from Costco for this recipe, however if you can’t find dried cherries you could also use dried cranberries (I have often seen cranberries sweetened with cherry juice, which would mimic cherries in this recipe quite well).

Grain-Free Chocolate Cherry Cookie Bars

Published June 26, 2014 by Caitlin Sherwood

Serves: 16 | Active Time: 50 minutes

Ingredients:

1/2 cup almond butter

2 tablespoon butter, melted and cooled

1/4 cup honey

2 eggs

2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup dark chocolate chips or chopped up dark chocolate bar

1/2 cup dried cherries

Directions:

Preheat oven to 350°F, and line a 9x9 inch baking dish with parchment paper.
In a medium-sized mixing bowl, combine almond butter, butter, honey, and eggs. Stir until smooth.
Add almond flour, baking soda, and salt. Stir to make a stiff batter.
Fold in chocolate and cherries until evenly distributed.
Press better into an even layer in the baking dish, and then bake for 20-25 minutes. Cookie bars should be golden and slightly puffed.
Allow to cool 10 minutes. Slice into 16 squares and serve. Store in airtight container at room temperature or in fridge.