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Cosmic Power Cookies

Who doesn’t like cookies?!

They’re sweet, chewy, delicious, loaded with sugar and have virtually no nutritional value… until now!

I discovered these Cosmic Power Cookies last year and they definitely live up to their name. Unlike most out-of-the-box or bakery bought cookies, these bad boys are loaded with oats, seeds, dried fruit and chocolate. They’re also wheat and dairy free (high five to all my dairy and wheat intolerant readers out there!) and can be made vegan—depending on what type of chocolate chips you use.

If you struggle with gluten, don’t stress, these cookies can be made for you too if you switch out the spelt flour. ????????

If you’re like, “These sound more like cookie-shaped granola bars…” You’re kind of right. But trust me, you won’t be disappointed when you try them. They’ve got everything a good cookie should, plus some extra stuff that will make you feel a whole lot less guilty for eating more than one of them. Though I doubt you’ll want to, these cookies are HEARTY! Making them the perfect snack to pack for summer hikes. ????

Since these cookies are nut-free, they’re also a great addition to a kid’s lunchbox. My boys love them.

When preparing my Cosmic Power Cookies I like to keep it simple, mixing all of my ingredients in one bowl to save the extra dishes. Because who likes to do dishes, really?

I’ve also tried experimenting with this recipe a fair bit, switching up the type of flour that I used, playing around with different types of sugar, milk, dried fruit and seeds based on what I had in my house.  And they’ve always turned out delicious.

Give them a try! I’m confident they’ll become your new guilt-free obsession. ????



Cosmic Power Cookies


2 1/4c quick oats

2c spelt flour

1c sunflower seeds

3/4c pumpkin seeds

1/2c shredded unsweetened coconut

1/4c flax seed

1c granulated unbleached cane sugar

1tbsp cinnamon

2 1/4 tsp sea salt

1 3/4c dark chocolate chips, homemade chocolate or carob chips

1 1/4c raisins

1/4c water

1/4c blackstrap molasses

3/4c canola oil

1c soy milk


  • Preheat oven to 350°.
  • Line two baking trays with parchment paper.
  • Combine dry ingredients from oats to raisins.
  • Combine wet ingredients from water to soy milk.
  • Mix wet and dry ingredients together and stir until just combined.
  • Portion cookie dough using 1/3c measure and place on baking tray.  Gently flatten cookies.
  • Bake for 24 minutes or until lightly browned.


Nutrition Breakdown:

134 calories

2.1g protein

20.9g carbs

6.2g fat

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