Are these good for long endurance sessions?

Yes. These were specifically designed as homemade cycling fuel with a high carbohydrate-to-fat ratio and a soft texture that's easy to eat during endurance efforts.

Can I make these gluten-free?

Absolutely. Use a gluten-free 1:1 flour blend and certified gluten-free oats.

Why are my cookies dry?

Over baking is usually the culprit. Pull them from the oven when the centers still look slightly soft.

Can I add protein powder?

You can, but it may change the texture and make them drier. If adding protein powder, increase the applesauce slightly.

How many carbs are in each cookie?

If you make 10 cookies, each cookie contains approximately : 30g carbohydrates, 17g sugar, 2g fat, 3g protein.

High Carb Oatmeal Cookies for Endurance Fuel

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Author: Caitlin @ Fit to Entertain
Total Time: 22 minutes
Yield: 10 cookies 1x
Diet: Gluten-Free

Description

Soft and chewy homemade oatmeal cookies made with quick carbohydrates and lower fat ingredients for endurance training and pre-workout fuel.

Ingredients

Scale

1 1/2 cups rolled oats (regular or gluten-free)
3/4 cup all-purpose flour or gluten-free 1:1 flour
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup unsweetened applesauce
1/3 cup maple syrup
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon extra virgin olive oil
optional : raisins, dates, mini chocolate chips

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Instructions

Prepare the Oven. Preheat your oven to 350℉ and line a baking sheet with parchment paper.
Mix the Dry Ingredients. In a medium bowl, stir together : rolled oats, flour, sea salt, cinnamon. This helps evenly distribute the ingredients and prevents dry pockets in the dough.
Mix the Wet Ingredients. In a larger bowl, whisk together : applesauce, maple syrup, brown sugar, egg, vanilla, and olive oil. The mixture should look glossy and smooth.
Combine the Dough. Fold the dry ingredients into the wet ingredients until fully combined. Let the dough sit for about 5 minutes before scooping. This allows the oats to hydrate and helps create that chewy texture instead of a dry or crumbly cookie.
Scoop and Bake. Scoop the dough onto the prepared baking sheet and gently flatten each cookie slightly with your hand or the back of a spoon. Bake for 10 – 12 minutes, or until the edges are set and the centers still look slightly soft.
Cool Completely. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack. They’ll continue setting as they cool while staying soft and chewy in the center.