Team Cookies


Rider Lori Nedescu is a sports dietitian & loves creating recipes that fuel active bodies. These over ripe banana & oat based cookies are a healthful (and tasty) way to carb up a bit before a big effort.


2 Very Ripe Bananas
2 Eggs
3/4 cup Sugar
1 cup Oats
1 cup All Purpose Flour (I used gluten free)
1/2 cup Oat Flour
1/4 cup Coconut Oil, soft
1 cup mini Chocolate Chips (or shredded coconut)
1/2 cup Walnut Pieces
2 tbsp Tahini
2 tbsp Oat Milk (or any milk)
1 tsp Salt
1 tsp Vanilla
1 tsp Baking Powder
1 tbsp Espresso Grinds/ Instant
1 shot Espresso, cooled
1/2 tsp Ginger
1/2 tsp Cinnamon
1/4 tsp Cardamom

Optional Adds (to boost nutrition & energy!):
2 tbsp Maca
2 tsp Cordecypes

Mix the banana until mashed. Add sugar and one egg at a time until well incorporated. Mix in vanilla, salt, baking powder, milk, espresso & grinds, spices, optionals if using, and coconut oil. Once well mixed together, add the flours and oats. Stir in walnuts & chocolate. 

Using a large ice scream scoop, add scoops of the batter to a cookie sheet greased with a touch of coconut oil. Bake for ~20 minutes, until the tops are slightly golden at 350 degrees.

Makes ~16, each has roughly 200 calories, 30g carb, 9g fat, 3g protein, 2g fiber