Training for a marathon can be grueling, but occasionally it's also delicious. Turns out, things like carbs, salt, and sugar are not just permissible, they are necessary. Got that friends? Muy necesarios. Here's one of my favorite "recovery" foods after a long weekend run. The recipe came to me by way of my friend, who coincidentally goes by the moniker Dish Gal, as she's the anonymous foodie behind the mouth-watering blog DishThisBoston . This cookie recipe originally appeared on MyVeganCookbook.com ; however, I've adapted it just a smidge, here. This variation of the crowd-favorite peanut butter cookie tastes amazing and packs a healthful punch, thanks to whole grains, salt, sugar, and even ground flax seeds (to protect a runner's vulnerable joints), not to mention peanut butter, which fuels 90% of all runners. OK, I made up that statistic, but I bet it's not far off! Bear in mind, you need not log any miles to enjoy this wholesome treat. In fact, I'll do the running for you; you just enjoy the cookies!
1/2 cup whole wheat flour
1/4 ground flax seed
1/2 cup oats
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
2 tbsp canola oil
1 tbsp applesauce
1/4 cup raw agave nectar
1/4 cup creamy style organic peanut butter
Preheat oven to 325 degrees. Combine all ingredients in a mixing bowl and stir. It's easier to use your hands and kneed the dough a little. Then, drop tablespoon-sized mounds of dough onto a greased cookie sheet. Smash them down with a fork. Bake until the bottoms are golden and the edges brown slightly (about 15-20 minutes).
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