Espresso Oat Cookies

Name: Espresso Oat Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 cookies
Cuisine: American
Ingredients: 2 ripe bananas, mashed (about 200 g); 60 ml espresso or strong brewed coffee, cooled (2 shots); ¼ cup maple syrup (80 g); 2 tbsp neutral oil, sunflower or avocado (30 ml); 1 egg; 1 tsp vanilla extract; 2 cups rolled oats (200 g); ½ cup oat flour (60 g); ½ tsp baking powder; ¼ tsp fine sea salt; ¼ tsp cinnamon; ¼ cup dark chocolate chips, 70%+ (40 g)

charger Pre-Run

75–90 min before your run

A pre-run cookie that actually earns its place in your kit. Chewy, lightly sweet, with a shot of espresso baked right in — and enough fast-digesting carbs to fuel the first half of your run.

skilletCook15 min

soup_kitchenPrep10 min

restaurantYield10 cookies

boltCarbs~34g

exerciseProteins~5g

Ingredients

Wet

2 ripe bananas, mashed (about 200 g)

60 ml espresso or strong brewed coffee, cooled (2 shots)

¼ cup maple syrup (80 g)

2 tbsp neutral oil, sunflower or avocado (30 ml)

1 egg

1 tsp vanilla extract

Dry

2 cups rolled oats (200 g)

½ cup oat flour (60 g)

½ tsp baking powder

¼ tsp fine sea salt

¼ tsp cinnamon

Mix-in

¼ cup dark chocolate chips, 70%+ (40 g)

Notes

Best eaten 75–90 minutes before your run — the oats digest slower than liquid carbs, so give yourself runway. Keeps in an airtight container for 4 days at room temp, or freeze individually for up to 1 month. Great to batch on Sunday for the week's morning runs. Variation: swap chocolate chips for dried cranberries or raisins for a lighter fruit version.

Instructions

Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, mash the bananas until smooth. Whisk in the espresso, maple syrup, oil, egg, and vanilla extract until well combined.

2 ripe bananas, mashed (about 200 g)

60 ml espresso or strong brewed coffee, cooled (2 shots)

¼ cup maple syrup (80 g)

2 tbsp neutral oil (30 ml)

1 egg

1 tsp vanilla extract

Add the rolled oats, oat flour, baking powder, salt, and cinnamon to the wet mixture. Fold until fully combined — the dough will be soft and sticky. Fold in the chocolate chips last.

2 cups rolled oats (200 g)

½ cup oat flour (60 g)

½ tsp baking powder

¼ tsp fine sea salt

1 tsp cinnamon

¼ cup dark chocolate chips, 70%+ (40 g)

Baking

Scoop about 50 g of dough per cookie onto the baking sheet, spacing them 4–5 cm apart. Flatten slightly with the back of a spoon — these don't spread much on their own.

Baking

Bake for 13–15 minutes until the edges are golden and the tops are just set. They'll firm up as they cool — don't overbake or they'll dry out. Let cool on the tray for 5 minutes, then transfer to a wire rack.

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Espresso Oat Cookies

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