Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Made with creamy almond butter, coconut and chia seeds, these cookies are packed with fun ingredients. Use these super bites to satisfy a sweet tooth, or pack them for a long training session.
3/4 cup creamy almond butter
2 TBSP coconut oil
2/3 cup dark brown or maple sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp sea salt
1 ½ cups whole oats
1 cup cooked quinoa*
1 TBSP chia seeds
1/2 cup dried cherries, roughly chopped
2 oz dark chocolate-almond bar, roughly chopped
1/4 cup unsweetened shredded coconut
*Recommend to slightly undercook the quinoa for ideal texture
1. Heat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond butter, coconut oil, sugar, egg and vanilla, baking soda and salt until smooth.
3. Gently stir in the oats, quinoa, chia seeds, cherries, chocolate and coconut.
4. Using a spoon drop 12 small balls of dough onto the parchment paper. Bake for approximately 15 minutes until the edges just turn golden and the middle is still slightly soft.
5. Repeat the above step with the remaining dough.
6. Remove from oven and let cool completely. The cookies will be crumbly, so once cooled roll each cookie into a compact ball. Store in the fridge.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.
Get the latest in triathlon training, gear, nutrition and news sent straight to your inbox. Sign up for Triathlete’s newsletter.