Coffee Almond Cookies

Coffee Almond Cookies

Over the years of making home-made ride snacks, I’ve created some verifiable disasters… bars that wouldn’t stick together, imitation Lara bars wrapped in foil that would subsequently explode and coat everything in its vicinity with goop, and some combinations of ingredients that just simply didn’t taste good. I’ve learned that just because I think something tastes good, it doesn’t actually mean that it tastes good. It’s something along the lines of ‘a taste that only a mother/creator could love’.

Recently I’ve been employing my husband’s taste buds to give an accurate assessment. He’s more than willing to tell me if I’ve created a dud. These cookies received his stamp of approval, so I’m going to share it.

My initial goal for these cookies was something along the lines of a Lara Bar meets a Trio nut bar. I didn’t have the foresight to mix the pepita seeds and almonds in by hand though, so they got ground into the mix. Plus, earlier in the day I had rescued some spilled coffee beans from the counter and put them in the grinder for later use, so when I went to grind my flax seeds, I ended up grinding the coffee beans with them. I’m not one to complain about added caffeine and I like the not-so-subtle taste of coffee it added. In the end I’d call this the “perfect storm” to create a great recipe.

These cookies/bars are fairly high in nut-content, which makes them incredibly calorie dense for their weight while still having a fair number of carbohydrates for fast energy. These are ideal for those long rides where nice and steady energy release is key.

Wholesome ingredients

Wholesome ingredients


½ cup almonds

2 tbsp almond butter

5 pitted dates

2 ripe bananas

1/8 cup ground flax seed

2 tbsp cocoa powder

2 tbsp coffee beans

½ cup roasted pepita seeds


1.  Combine almond butter, dates, and bananas in a food processor and blend till smooth.

2.  If you don’t like chunks of nuts and seeds in your bars, add the almonds and pepita seeds and continue to blend until smooth.

3.  Grind flax seeds and coffee beans in a coffee grinder and add to mixture. Add cocoa powder and mix in by hand. You can continue to mix using the food-processor, but cocoa powder will fly everywhere if it’s not mixed in slightly by hand first. I speak from experience here.

4.  If you like chunks of nuts and seeds in your snacks, add the almonds and pepita seeds now and either pulse the food processor a time or two, or mix in by hand.

5.  Place dollops of mixture on a non-stick pan. I made 20 cookies out of mine. Bake at 325 degrees F for 25 minutes. Allow to cool and store in airtight container in refrigerator until ready to enjoy on a ride.

Calorie Breakdown

By Eszter Horanyi  Crested Butte, CO – girl bike rider and ride food maker extraordinaire.