This is a great trail snack, post-run snack, or anytime snack. Most of the batter from these "cookies" was gone before I could even shape them and put them in the oven, if that denotes how satisfying they were. This is definitely a recipe that should be pinned to the bulletin board.
I'm headed up to Crystal Mountain for the Sky Marathon with Justin this weekend and I won't be running but I will be packing these and munching through a dozen of them while I crew as he hauls through 26 miles of mountains. The beauty of these cookies is how digestible they are, which makes them a great trail snack for long runs. I previously posted about bars, but real food always wins. Skip the soy protein isolate and go for these nuggets if you have the time.
Golden Trail Nuggets
Adapted slightly from Heidi Swanson's 101 cookbooks
3 large ripe bananas, mashed to a puree
1 vanilla bean, scraped
1/4 cup coconut oil
2 cups rolled oats
2/3 cup almond meal, or any other nut meal
1/3 cup coconut, shredded & unsweetened
1/2 tsp cinnamon
1/2 tsp sea salt
1 tsp baking powder
3 oz dark chocolate chopped
3 oz cacao nibs
Preheat oven to 350 degrees.
Mash the banana, vanilla bean seeds and coconut oil. Set aside.
Combine all other ingredients.
Add the wet ingredients with the dry. Place in fridge for 1-3 hrs.
You can skip the chilling step, but it well help you shape the nuggets.
Make small 1-inch balls and place on lined baking sheet.
Bake for 12-15 minutes until golden brown.
These are really good right out of the oven, they just fall apart easily if they don't cool completely. Out of the three dozen nuggets I made, about 4 made it to the cooling stage, but they all stayed together really well. Enjoy your nuggets up to one week in a sealed container.
I am an outdoor travel junkie with my doctorate in occupational therapy. On Sweet World Travels you will find stories of my life with my husband, the communities we serve, and the many adventures we take.