Energy Cookies

  • Preparation: 20min
  • Cooking Time: 12-15min
  • Serves: 36 Cookies


Wet Ingredients

– 140ml Leccino EVOO
– 3 large Eggs
– 2 tablespoon Vanilla Extract

Dry Ingredients

– 150g Brown Sugar
– 150g Caster Sugar
– 180g Plain Flour
– 1/2 teaspoon Sea Salt
– 7g (1/2 tablespoon) Bicarbonate of Soda
– 7g (1/2 tablespoon) Baking Powder
– 10g (1/2 tablespoon) ground Cinnamon
– 200g Dark Chocolate
– 150g Rolled Oats
– 75g shredded Coconut
– 90g Pecans or Walnuts


Step 1

Preheat oven to 150°C. Fan forced. Line 2 baking trays with baking paper.

Step 2

In a food processor, pulse for a few seconds, the plain flour, baking powder, bicarbonate of soda, ground cinnamon and sea salt until well aerated.

Step 3

In a stand mixer fitted with paddle attachment, whisk the sugars and eggs until light and fluffy. Slowly add in the EVOO. Followed by the vanilla extract.

Step 4

Fold in the flour mixture.

Step 5

Stir in chocolate chips, oats, shredded coconut and pecans.

Step 6

Scoop 30g ball sized-dough onto the baking tray, spacing 5 cm apart.

Step 7

Bake for 12-15 minutes until edges are lightly brown. Rotating the sheets halfway through for even browning.

Step 8

Remove cookies from the oven, leave them on the tray for 5 minutes before cooling them on a rack (Repeat steps 6-8 until all cookies are baked or you can freeze the balls of dough and baked them another day).