Energy Cookies
Are you looking for a tasty but wholesome snack? These homemade energy cookies are packed with wholesome ingredients like rolled oats, peanut butter, and walnuts, making them a great alternative to store-bought granola bars. Perfect as an on-the-go breakfast, pre or post-workout snack, or a mid-day pick-me-up.
I came up with this recipe during marathon training as I was looking for a homemade alternative to pricey energy bars. After many test batches, I’m excited to share this recipe. Here’s why you should give it a go:
- Quick and easy oat cookies: These power cookies come together in 30 minutes, making them perfect for busy days.
- Budget-friendly snack: Skip the store-bought energy bars and cookies and whip up a batch of these wholesome cookies instead. Your wallet will thank you!
- Meal-prep friendly: Just like my cranberry oatmeal cookies, these oaty ones store well for up to 5 days in an airtight container making them a great candidate for your weekly meal prep routine. Or simply make a double batch and freeze the cookie dough or baked cookies!
For more oat-based baking recipes, check out my chewy granola bars, wholemeal apple and carrot muffins, and apple crumble bars.
If you loved this Energy Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Energy Cookies
Ingredients
- 3/4 cup butter softened, salted
- 3/4 cup brown sugar
- 2 eggs
- 3 tbsp peanut butter smooth or crunchy
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup raisins
- 1/2 cup chocolate chips
- 1/2 cup walnut pieces
Instructions
- Preheat the oven to 350F (180C). Line 2 cookie sheets with parchment paper.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy with an electric mixer or stand mixer. Add the eggs, peanut butter, and vanilla extract and mix for 2 minutes until fully combined.3/4 cup butter, 3/4 cup brown sugar, 3 tbsp peanut butter, 2 eggs, 1 tsp vanilla extract
- Add the flour, oats, and baking soda. Stir to combine, be careful not to overmix the batter, or the cookies will be tough. Fold in the raisins, chocolate chips, and walnut pieces by hand until they're evenly distributed throughout the dough.2 cups rolled oats, 1 cups all-purpose flour, 1/2 tsp baking soda, 1/2 cup chocolate chips, 1 cup raisins, 1/2 cup walnut pieces
- Shape the mixture into 24 gold ball-size cookies and place them onto the cookie sheets 2 inches apart. Bake them for 15 minutes or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Once fully cooled you can store them in an airtight container at room temperature for up to 5 days. Perfect for meal prep!
Notes
Nutrition
Ingredients and substitutions
Don’t be scared of the number of ingredients. I promise it’s worth packing them all in:
- Butter – Slightly salted butter works best as it enhances the other flavors but you can also use unsalted butter and add 1/8 tsp of salt alongside the dry ingredients.
- Sugar – Brown sugar gives these cookies extra flavor but you can also substitute white sugar 1:1.
- Eggs – I use two medium-sized eggs at room temperature.
- Peanut butter – Smooth or crunchy peanut butter both work well. You can also substitute it with almond, cashew, or other nut butter.
- Chocolate – I use milk chocolate chips but you can use dark or white chocolate as well.
- Walnuts: Swap the walnut pieces with pecans, almonds, macadamia, hazelnuts, or make them nut-free by simply omitting them.
Variations
- Fruity: Increase the amount of raisins or add dried cranberries, dates, or apricots instead.
- Spice it up: Add some cinnamon, nutmeg, or ginger to the batter for a warm flavor, or simply add 1 tsp of my Masala chai spice mix.
Step-by-step photos: energy cookies
See the recipe card for full information on the steps.
1: Cream butter and sugar.
2: Add eggs, vanilla, and peanut butter until fluffy and well combined.
3: Add the dry ingredients. Make sure not to overmix the batter.
4: Fold in the raisins, chocolate chips, and chopped walnuts by hand.
5: Shape the cookie dough into golf-sized balls and place them onto a parchment paper-lined baking tray. Bake for 15 min at 350F (180C).
6: Alternatively, add the shaped cookies to a freezer-proof container and freeze them to bake later.
My favorite pre-run snack right now!