The convenience of a protein or granola bar can be a life saver for busy days and quick bites. Replace store-bought and pre-packaged energy bars with the clean ingredients in this power cookie recipe. I wrap each cookie individually and freeze them, so they’re ready to go and easy to grab. The cookies thaw quickly and can be tossed in your bag for a convenient on-the-go snack.
I am a snack gal. I do not leave the house without at least one snack, or a whole supply. Being gluten free and vegetarian, I like to always be prepared in case there aren’t options that accommodate my dietary restrictions. These power cookies are the perfect little bites. Keep them on hand for a pre or post workout snack that supplies long lasting energy. They’ll satisfy your hunger and keep you feeling full, all while supplying the body with a nutritious blend of fruits, nuts, and seeds.
Power cookies also make a fantastic breakfast option. Pair a few pumpkin spice power cookies with some fresh fruit for a simple and delicious way to wake up your metabolism. Another option is to crumble a power cookie in your Greek yogurt to start your morning with a soft and chewy, protein dense breakfast.
If you’re looking for a nourishing dessert, you can enjoy a mug of warm, mulled apple cider alongside these pumpkin spice power cookies. This is the perfect pairing to embrace the harvest season and the flavor of fall. Check out our mulled apple cider post for an easy and wholesome recipe.
Preparation Tips & Ideas
Power cookies are quick and easy to make. The ingredients are simple and healthy — naturally gluten-free, vegan, and free from refined sugar. Once they have completely cooled, the cookies freeze nicely for a ready to go snack. When freezing, individually wrap the cookies and store them in an airtight jar or container to maintain freshness.
Small (and adorable) pumpkins are perfect for making homemade pumpkin puree. Cut the pumpkins in half, remove the seeds and pulp, and roast in the oven at 350 °F until fork tender, about 45 minutes. Once they’ve cooled, remove the skins from the pumpkins and use a potato masher to create your homemade pumpkin puree. Let the puree cool completely and store any leftovers in the freezer for future use. Alternatively, canned pumpkin will work perfect in this recipe.
The recipe calls for 1 tsp of any pre-made or store-bought pumpkin pie spice. If you do not have this blend on hand, below are the ingredients for my stock supply of pumpkin pie spice. Combine each of the spices in a small jar and mix well. Label the jar and store in your spice cabinet for seasonal baking.
Pumpkin Pie Spice – 1/8 cup cinnamon, 1/2 tbsp ginger, 1/2 tbsp nutmeg, 1/2 tsp cloves, 1/4 tsp allspice
Flavor Variations
This recipe is adaptable and can be effortlessly customized to create different flavors of power cookies. Aside from pumpkin spice, two of our other favorite flavors are banana nut and apple cinnamon. To make banana nut power cookies, substitute the pumpkin with 2 bananas and use 1 tsp of cinnamon instead of pumpkin pie spice. Chocolate chips are a delicious addition to the banana nut flavor. For apple cinnamon power cookies, replace the pumpkin with 3/4 cup unsweetened apple sauce and use 1 tsp of cinnamon instead of pumpkin pie spice.
Substitute many of the dry ingredients to incorporate your favorite nuts, seeds, and dried fruits. The recipe calls for almond butter, but any type of nut butter can be used. I have found that using almond butter compliments the pumpkin and apple cinnamon flavors while the banana nut power cookies are delicious with peanut butter. The sweetness of power cookies is subtle, if you prefer a sweeter cookie, use 1/3 – 1/2 cup of pure maple syrup. See the recipe notes below for additional tips when baking power cookies.
Pumpkin Spice Power Cookies
Ingredients
Wet Ingredients
- 3/4 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup pure maple syrup
Dry Ingredients
- 1 1/2 cups gluten free oats
- 1/2 cup walnuts chopped
- 1/4 cup pepitas
- 1/2 cup dried cranberries
- 2 tbsp chia seeds
- 2 tbsp flax seeds
- 1 tsp pumpkin pie spice
Instructions
- Line a baking sheet with parchment paper and pre-heat the over to 350 °F.
- Combine all wet ingredients in a large mixing bowl.
- Using a small mixing bowl, chop the walnuts into small pieces.
- Add the remaining dry ingredients to the small mixing bowl with the walnuts, mix well.
- Transfer the dry ingredients to the large mixing bowl with the wet mixture. Stir to combine.
- Let the dough sit for 10-15 minutes before scooping onto the cookie sheet.
- Use a cookie scoop to drop balls of dough onto a baking sheet lined with parchment paper. Use a spoon to neatly form and slightly flatted the dough balls.
- Bake at 350 °F for 10-12 minutes.
- Let the cookies cool for 10-15 minutes and enjoy!
- Once completely cool, store the cookies in an airtight jar or container and store in the refrigerator.