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I Believe In Cookies

I think if I was running for Queen of Everything, my slogan would be

“Cookies with every meal” and today’s recipe would be on all of my campaign brochures. Ok, maybe every meal is a bit much, but you get where I’m coming from! Here’s the problem - not all cookies are created equal, so it’s important that we’re including the right kind of cookies, and choosing wisely.

Most store-bought cookies don’t cut it. The list of ingredients reads much like a deadly chemistry experiment, and just trying to figure out what’s ok and what’s not ok to feed our families is overwhelming. So we stand there in a quiet panic in the middle of the cookie aisle and we cave in, buying whatever is the hottest thing in cookies at the time!

So here’s my advice – stay out of the cookie aisle altogether. Don’t even pass through “to visit” and wave to the cookies, and see their tempting packaging. Instead, whip up a batch of these coconut breakfast cookies. They’re low on the sugar scale (and can be made with even less if you cut the honey in half) and can qualify as breakfast on those days when you send your kids (or yourself) flying out the door without something in their belly. Pair 2 or 3 of these with some fruit and a cup of coffee, and you’ve got yourself a quick easy breakfast. Pack a couple in your lunch and use them as your mid-day pick-me-up.  If you’re pressed for time and don’t have time to eat something before your workout, 2 of these will hold you until your post-workout recovery meal.

So don’t be afraid of cookies, just be smart!! These gluten-free (use certified gluten-free oats),  dairy-free, nut-free, high protein, healthy fat treats will satisfy the Cookie Monster in all of us! And if I’m ever elected Queen of Everything, I promise there will be cookies at every meal!

Happy healthy eating from Zoe and the staff at Elevate Sports Performance and Chiropractic!



·       1 ½ cups old-fashioned rolled oats

·       1 cup shredded coconut

·       2/3 cup coconut flour

·       ½ cup walnuts or raisins (I used both!)

·       2 tsp ground cinnamon (I’m a cinnamon freak, so I added an extra ½ tsp)

·       ½ tsp salt

·       4 eggs

·       ½ cup mashed banana (about 1 ½ bananas, very ripe and speckled brown)

·       ½ cup virgin coconut oil, melted

·       ¼ cup honey (to make a less sweet version, cut the honey in half and add a couple of extra TBLSP of mashed banana.)


·       Pre-heat the over to 350 degrees

·       Line 2 baking sheets with parchment paper

·       In a large bowl, combine the oats, coconut, coconut flour, walnuts and/or raisins, cinnamon and salt. Set aside.

·       In a separate bowl,  mash the bananas, then add in the eggs, coconut oil and honey. Stir together thoroughly. Add this to dry the mixture.

·       Roll dough into golf-ball sized balls, spacing about 2” apart on the baking sheets. Flatten slightly. (I used a medium sized cookie scoop because the dough was a little gooey - I might have used more than ½ cup of banana!)

·       Bake for 16-20 minutes, or until the bottoms are golden brown.

This recipe makes about 24 small cookies and is from Shalane Flanagan & Evelyn Kopecky’s fabulous, and just released cookbook “Run Fast. Cook Fast. Eat Slow – quick-fix recipes for hangry athletes.” I’m LOVING this new book!!