Fruit and nut power cookies for runners

Filled with fruit and nuts, these power cookies are the perfect post-run indulgence. Pop them in the oven and they are done in less than 15 minutes!

Everyone has a hamartia– a fatal flaw. When it comes to baking, my hamartia is thinking that I can master the art of the cookie. I can follow the recipe to a tee, and something will always go wrong: the oven rack is too low or too high; the butter is too warm; it’s over or under mixed. These are all small but significant components of a successful cookie.

So, as per usual, all these failures have made me even more determined to create a perfect cookie. The cookies I made with this recipe didn’t come out with the perfection I was striving for, but they taste so damn good it doesn’t matter if they have a couple flaws. Note to self: The position of the oven racks is very important. The first two trays of cookies ended up a little darker than the “golden brown” colour they were supposed to have. Rectifying this for the next two trays helped to create a more aesthetically appealing cookie.

Other than the chef-inflicted problems, the cookies as a whole are scrumptious. They are chock a block full of nuts, seeds, dried fruit, and chocolate chips. While not entirely healthy, the nutritious ingredients help to reduce any cookie monster guilt. On the journey to mastering the art of the cookie, I think these ones helped me to learn some do’s and don’ts that will hopefully transfer over to my next attempt.

Fruit and Nut Power Cookies

Wet Ingredients:

– ½ cup butter (or can substitute coconut oil)

– ½ cup brown sugar

– ¼ cup honey

– ¼ cup molasses

– 1 egg

– ⅓ cup milk (I used almond milk)

– 4 tsp vanilla extract

Dry Ingredients:

– 1 ¼ cups spelt flour (whole wheat flour works too)

– ½ tsp sea salt

– ¾ tsp baking powder

– ¼ tsp baking soda

– ½ tsp cinnamon

– 2 tbsp flax

– 1 cup large-flake rolled oats

Extras:

– ⅓ cup crushed almonds

– ⅓ cup walnuts

– ⅓ cup pecans

– 4 tbsp pumpkin seeds

– 4 tbsp sunflower seeds

– ½ cup raisins

– ½ cup unsweetened coconut

– ¾ cup semi-sweet chocolate chips

Directions:

1. Pre-heat your oven to 375°F (190° C).

2. Melt your butter or coconut oil in the microwave and let it cool to room temperature.

3. Add the brown sugar, honey and molasses to the butter and mix.

4. Whisk in the egg and add the milk and vanilla extract.

5. Mix everything to combine evenly.

6. Add the dry ingredients (spelt flour, salt, baking powder, baking soda, cinnamon, flax and oats) to the wet ingredient mixture.

7. Mix to combine evenly.

8. Add all your extra ingredients (chopped almonds, chopped walnuts, chopped pecans, coconut, raisins, pumpkin seeds, sunflower seeds and chocolate) to the mixture.

9. Mix to combine fully.

10. Using an ice cream scoop, scoop out large clumps of the batter onto your baking sheet. Using a fork dipped in water, gently squish down your cookies until they are about half an inch thick.

11. Bake your cookies in the oven for 15 minutes or until the batter no longer looks wet on the top and the bottom is slightly golden.

Notes: You can freeze these cookies on parchment trays and once frozen can throw them into an air tight bag. Then, whenever you feel an urge for a power cookie, throw them in the oven and voila! A delicious treat is ready in minutes.