Powerhouse Cookies

Francine Lizotte


Very healthy but also very yummy, these cookies are perfect as a snack to take along for any outdoor activity or to enjoy as a dessert. Be sure to make extra as they disappear fast!


☆☆☆☆☆ 0 votes

30-34 cookies
15 Min
12 Min


  • 3/4 c
    unbleached all-purpose flour
  • 3/4 c
    whole wheat flour
  • 1/3 c
    wheat germ
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/8 tsp
    ground himalayan sea salt
  • 1/2 c
    butter, softened
  • 1/3 c
    coconut oil
  • 1 c
    brown sugar, such as demerara
  • 2 large
    free-run eggs
  • 2 tsp
    pure vanilla extract
  • 1 1/4 c
    rolled oats
  • 1/2 c
    butterscotch chips
  • 1 c
    dried cranberries (substitute dried blueberries)
  • 1/2 c
    unsweetened coconut flakes
  • 1/4 c
    sunflower seeds
  • 1/4 c
    pumpkin seeds

How to Make Powerhouse Cookies


  1. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper or silicone mat; set aside. In a medium bowl, whisk together flours, wheat germ, cinnamon, baking soda, baking powder and salt; set aside.
  2. In a large bowl, beat together butter, coconut oil and brown sugar until smooth and creamy; stir in eggs and vanilla. Add flour mixture into butter mixture and stir until dough is just combined. Fold oats, butterscotch chips, cranberries, coconut, pumpkin and sunflower seeds until evenly combined.
  3. Shape dough into 1 ½” balls or drop by heaping tablespoonful onto prepared baking sheets about 2” apart; press to flatten slightly. Bake cookies in preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
  4. Note: Substitute ¼ cup applesauce with ¼ cup butter for ½ cup butter
  5. To view this recipe on YouTube, click on this link >>>>

Printable Recipe Card

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