By Tyler Zipperer, Contributor Owner, Biked Goods, Bikedgoods.co
These are the cookies I make when I need something real — not a bar, not a pastry, but a sturdy, satisfying breakfast snack that helps carry me through the morning.
They’re thick, chewy, and packed with texture from oats, nuts, seeds, and dried fruit. Substantial enough to hold you over, but balanced enough that they don’t sit heavy.
I especially love these 60–90 minutes before a ride when I need something quick but don’t have time for a full meal.
They’re also my go-to for travel days, long car rides, or packing a lunch with a few reliable snacks. Toss one in a backpack and it holds up. No crumbling. No melting (unless you’re really testing it in the summer heat).
Think of them as a soft-baked granola bar disguised as a cookie — built for busy mornings, mountain days, and real life.
Prep Time: 10 minutes | Bake Time: 18-22 minutes
Makes: 12 cookies
Best for: Pre-ride snack, travel snack, snack between meals with milk or yogurt,
Diet: Vegan
Ingredients
⅓ cup maple syrup
⅓ cup melted unsalted butter
½ cup mashed banana (sub applesauce)
3 Tbsp nut or seed butter
1 tsp vanilla extract
2 cups rolled oats
1 cup oat flour
⅓ cup seeds (pepitas, sunflower seeds)
½ cup chopped nuts (cashews, walnuts, almonds)
⅔ cup chopped dried apricots or dates
⅓ cup chopped dried cranberries, raisins, or cherries
2 tsp cinnamon
½ tsp fine sea salt
Directions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together maple syrup, melted butter, mashed banana (or applesauce), nut butter, and vanilla until smooth.
3. Add rolled oats, oat flour, seeds, nuts, dried fruit, cinnamon, and salt. Stir until evenly combined.
4. Divide into 12 equal portions. Shape into thick cookies and gently flatten, smoothing the edges to help them hold together.
5. Bake for 18–22 minutes, until edges are set and lightly golden. Sprinkle with flaky sea salt.
6. Let cool completely on the baking sheet — they firm up as they cool. Store in an airtight container in the refrigerator for up to 6 days. Freeze for up to 2 months
Baker’s Tip
Gnarly flavor combo ideas:
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PB & J — Peanut butter + dried cherries + peanuts
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Classic Trail Mix — Peanut/almond butter + raisins + walnuts + pepitas
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Cranberry Orange — Almond butter + dried cranberries + orange zest
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Tahini Apricot — Tahini + dried apricots + walnuts/cashews + flaky salt
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Date Pecan — Almond or cashew butter + pecans + chopped Medjool dates
