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Power Cookies

  • Prep Time: 30 minutes
  • Cook Time: 9 minutes
  • Servings: 16
  • Course: Dessert

Forget power bars. These tasty treats are packed with fiber and protein – perfect for beating the afternoon slump.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your cookie sheet with Reynolds® Parchment Paper so your cookies bake evenly and each batch comes out perfectly.


  • Reynolds® Parchment Paper
  • 1 1/3 cup rolled oats
  • 1/2 cup chopped walnuts or pecans
  • 1 egg
  • 1/3 cup peanut butter
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/3 cup flaxseed meal
  • 1/4 cup white whole-wheat flour or all-purpose flour
  • 1/4 cup chopped dark chocolate


Step 1

Preheat oven to 300°F. Line a cookie sheet with Reynolds® Parchment Paper; set aside.

Step 2

In a shallow baking pan, combine oats and walnuts. Bake about 20 minutes or until light brown, stirring occasionally; cool.

Step 3

Increase oven temperature to 350°F. In a medium bowl, combine egg, peanut butter, brown sugar, honey, vanilla, and salt. Stir in oat mixture, flaxseed meal, flour, and chocolate until combined.

Step 4

Using a medium cookie scoop, portion dough onto prepared cookie sheet (or measure 1 1/2-tablespoon portions). Using wet fingers, flatten dough balls to 1/2 inch.

Step 5

Bake 9 to 10 minutes or until firm around edges and light brown. Cool 1 minute on cookie sheets. Remove; cool completely on wire racks.

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