Energy cookies taste & texture

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    Katherine Kehrli


      Thanks for reaching out. I thought there was some instruction for how thick to make them, it is instruction number 9 on the second page of the recipe…

      Create as many mounds as you can fit on the sheet, recognizing that you are going to flatten the mounds with the palm of your hands to 1/2″ thick. These cookies do not spread, but you will need enough room so they don’t smush together when you flatten them. Flattened cookie should measure 3 1/8″ – 3 1/2″ across in diameter which will easily fit in the cookie packaging sleeve.

      Regarding the acquired taste. This is far more subjective. It isn’t everyone’s favorite “cookie”, the healthful energy whole grains can get in the way but many of us love them, and like that they aren’t too sweet. Did you let the dough rest for a minimum of 12 hours? That is key to hydrating the blueberries and softening the cornmeal. And toasting it really brings out the flavor. The Chocolate Cherry is proving to be a very popular game changer. Please keep us posted on your continued journey.

      One additional note. Doughy is not what we’re going for. You may have to adjust your oven temperature and the length of time to get the nice golden brown bottoms and edges which provide a nice crunch.


      Lori Tollefson

        Hello everyone –

        I’m new to CL and I’m in the middle of baking the energy cookies.  There’s no instruction for how thick to make them, simply “press flat,” so I made one batch about 1/3″ thick and one about 1/2″ thick.  I tasted one from each batch and… yuk.  Reminds me of the texture of the original Clif bar, spongy and tough.  The cornmeal is distracting too.

        Is it my baking, or are these cookies an “acquired taste”?  I do think I need to toast the cornmeal longer, and maybe let the dough hydrate another day, but still the texture is strange.

        Thanks for your input.


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