1-Getting these energy cookies just right is easier than you might think, and I’ll guide you through it step by step. Start by preheating your oven to 350 degrees Fahrenheit and lining a baking sheet with parchment paper it’s a simple way to avoid any sticking issues. In a bowl, whisk together the dry ingredients like rolled oats, whole wheat flour, sweetened toasted ground coconut, golden flaxseed meal, baking soda, baking powder, salt, and mini chocolate chips until they’re well mixed.

2-Next, grab a food processor to blend the wet ingredients: peanut butter, unsweetened applesauce, coconut oil, honey, light brown sugar, egg, and vanilla extract. This should take about 15 seconds to combine smoothly. Then, pour that wet mixture over the dry one and fold it all together with a spatula; the dough will be a bit wet, which is normal.

3-Scoop the dough using a medium cookie scoop onto your prepared baking sheets, spacing them 1 1/2 inches apart. Flatten each cookie to half its original size before popping them in the oven. Bake for 9 minutes, then let them cool on the sheet for 5 minutes before moving to a wire rack. Once cooled, store them in an airtight container, and they’ll keep longer if refrigerated.