This recipe for Oatmeal Energy Cookies was shared with us by my good friend Sarena, the Non-Dairy Queen.
These are what I now refer to as Con Cookies. This is my go to recipe for a great hearty cookie that will get you through the times when there is no time to stop for food! I make these every year for the conventions we go to and they are a hit with everyone. I change up the dried fruits and nuts depending on what I have on hand.
I had the chance to try Sarena’s “Con Cookies” when we went to a conference together in Atlanta. She brought some to share and energize us, and I couldn’t have been more grateful. They were delicious!
Note that these oatmeal energy cookies do use eggs. If you confuse eggs with dairy, read this: Are Eggs Dairy? Nonetheless, I’ve included my favorite egg-free swap for these types of cookies below.
Special Diet Notes: Oatmeal Energy Cookies
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.
For lower sugar oatmeal energy cookies, you can swap coconut sugar for the brown sugar, white sugar, or both. You can also use unsweetened coconut shreds rather than sweetened, but it will reduce the moisture level a bit.
For egg-free and vegan oatmeal energy cookies, I like using a scant 1/2 cup (or generous 1/3 cup) unsweetened dairy-free yogurt, applesauce, or mashed banana.
- 1 cup white-whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dairy-free buttery sticks (2 sticks of Earth Balance)
- ½ cup packed dark brown sugar
- ½ cup sugar
- 2 large eggs (see post above for egg-free option)
- 1 teaspoon vanilla extract
- 2½ cups quick oats
- 1 cups raisins (chopped in a food processor or with a knife)
- 1 cup raw sunflower seeds
- 1 cup sweetened shredded coconut
- Preheat your oven to 350ºF.
- In a medium bowl, whisk together the flours, baking soda, and salt.
- In a mixing bowl, cream the buttery sticks and sugars with a hand mixer or stand mixer until light and fluffy.
- Beat in the eggs and vanilla, scraping down the sides of the bowl as needed.
- Add the flour mixture to the sugar mixture and beat just until combined.
- Stir in the oats, chopped raisins, sunflower seeds and coconut just until combined.
- Drop the dough by the level ¼-cup (I use my ice cream scoop) onto baking sheets about 1½ inches apart.
- Bake until they are golden brown and soft to the touch, about 18 minutes, rotating the cookie sheets halfway through.
- Cool 5 minutes on the cookie sheets and then transfer to a wire rack to cool completely.