I found a recipe in this book for “breakfast bars” – bars that were so healthy for you, they could be eaten for breakfast. As soon as I saw them though, I didn’t think about breakfast, I thought about climbing snacks! I made a few tweaks to the original recipe, and decided these were going to be our “Crag Cookies”.
These cookies are full of whole grains, protein, healthy fats, and a few bits of dark chocolate thrown in (because really, chocolate should always accompany a climber to a crag).
They also have a super-secret ingredient in them that you would never guess – pureed white beans! Honestly, you cannot taste a “bean” flavour, and they really boost the fiber/protein content of these suckers.
I sized these cookies to be easily portable, making them a great snack to take along on a hike or climb, or even to pack into your lunch for a mid-afternoon snack. They freeze well, too, which is a bonus!
These cookies are gluten-free (if you use gluten-free oats) and can easily be made vegan, if you sub applesauce for the greek yogurt. I’ve used raisins and pumpkin seeds in this version, but any dried fruit / nut / seed combo can be used.
- Serves: 12 - 13
- Serving size: 1 cookie
- Calories: 391
- Fat: 10.6 g
- Saturated fat: 5.6 g
- Carbohydrates: 60.8 g
- Sugar: 12.2 g
- Sodium: 316.9 mg
- Fiber: 10.2 g
- Protein: 16.2 g
- Cholesterol: 0.9 mg
- 1 tbsp chia seeds + 3 tbsp water, mixed
- 3¼ cup large-flake oats (gluten-free, if necessary)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp ground cinnamon
- 1 15 oz / 425 g can cooked white beans, drained and rinsed well (cannellini, navy, white kidney would all work)
- ¼ cup melted coconut oil
- ¼ cup + 1 tbsp pure maple syrup
- ¼ cup non-fat plain greek yogurt (or applesauce)
- 1 tsp vanilla extract
- ⅓ cup raisins
- ¼ cup pumpkin seeds
- ¼ cup cacao nibs
- ¼ cup dark chocolate chips
- ⅔ cup puffed millet, or corn flakes (optional)
- Pre-heat the oven to 350°F. Line a large baking tray with parchment paper.
- Mix the chia seeds with 3 tbsp of water and set aside for 15 minutes, to gel.
- In a high-speed blender (or food processor), pulse 1¼ cups of the oats until they turn into a rough flour. Transfer to a large mixing bowl and add in the remaining 2 cups of oats, the baking powder, baking soda, cinnamon and salt.
- In the blender, pulse the well-drained beans with the coconut oil until the mixture is very creamy. Add in the maple syrup, chia gel, greek yogurt, vanilla extract, and blend until smooth. Taste and add more maple syrup, if you prefer a sweeter cookie.
- Pour the bean mixture over the oat mixture and start to combine. Add in the raisins, seeds, chocolate and puffed millet / corn flakes (if using) and continue to mix. The mixture will be very thick and slightly sticky.
- Use a ⅓-cup for measuring the cookie portions. Shape each into a ball and then flatten slightly into a disc shape, placing them on the parchment-lined baking tray. These cookies do not spread, so can be kept close together.
- Bake for 15 to 18 minutes, until golden brown. Remove from the oven and let cool completely on a wire rack before eating (or they may crumble on you before they set properly) or freezing.