This mountain biking cookies recipe is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Kathy Bradbury. Rather than margarine, she uses a mix of oil and Coconut Milk Beverage from So Delicious.
Kathy says, “Why Michigan Mountain Biking Cookies? I’m from Texas (pecans) and we live and bike in Michigan (Montmorency cherries). I’ve been trying to come up with the perfect mid-ride snack. Something that’s a bit healthy, tastes great, stays crunchy outside and chewy inside, won’t go off if it’s left in my car for two weeks and delivers a bit of caffeine for an energy boost. These cookies are life changing. Everybody loves them! Georgia Gould, the mountain biking bronze medalist in the London Olympics, says that these cookies “helped fuel her to victory” in the 2012 Iceman!”
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Mountain Biking Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, and soy-free.
For peanut-free and dairy-free mountain biking cookies, use an alternate oil for the peanut oil, such as grapeseed, rice bran, or non-GMO canola.
- 2 cups flour, white
- 2 cups oats, raw
- 2 tablespoons chia seeds
- 1 teaspoon baking soda
- ½ teaspoon baking powder, low-sodium
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅔ cup sugar, raw
- ¾ cup packed brown sugars
- ⅔ cup peanut oil
- ½ cup So Delicious Dairy Free Coconut Milk Beverage
- 1 teaspoon vanilla extract
- 1 cup pecans
- 1 cup dark chocolate covered espresso beans
- 1 cup dried Michigan Montmorency cherries
- Preheat oven to 350ºF. Toast pecans for 10 minutes. Cool and chop coursely.
- Whisk dry ingredients (flour, oats, chia seeds, baking soda, baking powder, salt, cinnamon and cloves)
- Mix sugars. Add peanut oil, So Delicious Coconut Milk, and vanill. Mix well. Add to dry ingredients and mix until incorporated.
- Gently stir in pecans, espresso beans and cherries and mix until evenly distributed.
- Cover cookie sheet with parchment paper. Scoop about a tablespoon of dough. Roll into a ball and press onto cookie sheet.
- Bake for 10 minutes and check the color. Rotate the sheet and bake until golden brown. Do not over bake!
- When done, carefully slide parchment with cookies onto cooling rack.
- Notes: I use Old Fashioned Rolled Oats. To make the cookies gluten free, substitute oat flour for white flour. When the cookies are completely cooled, store in an airtight container.
