June 29, 2015


cookie mix ›   Recipes ›  

Vegan Cookie Recipes With Skratch Labs Cookie Mix

Vegan Cookie Recipes with Skratch Labs Cookie Mix

As many of you know or are learning, our Cookie Mix is pretty versatile stuff; you can make savory cookies, sweet cookies, berry cookies, chocolate chip cookies, s’mores bars….did you know that you can also make vegan cookies with our Cookie Mix? And the best part, it’s just as easy as making our mix according to the box directions!

On our Cookie Mix box, you’ll see that there are no animal or dairy ingredients in the mix. However, we do call for one egg and a stick (1/2 cup) of butter to make cookies in the most straightforward way. Therefore, to make vegan cookies with the Cookie Mix, all you need to do is substitute the egg and butter.

This may sound rather straightforward, and it is, so long as you keep a few things in mind: the butter and egg called for in our basic cookie recipes serve several purposes – the butter provides fat and that fat contributes to the moist, frankly-addictive texture of the baked cookies. The egg provides moisture and binder to the baked cookies. If you don’t add in that moisture, fat and binding agent you’re likely to have baked cookies that are dry, and crumbly and they’ll fall apart in your pocket. In a nutshell, they’ll be less delicious, less functional on the go and then you won’t have cookies to share with your friends! Horror!

So! How do you successfully substitute for the butter and eggs in vegan cookies? There are many straight butter substitutes out there; if you follow a vegan diet, you likely have your own favorite butter substitute and it will absolutely work in this case. The best butter substitutes have a good amount of fat suspended in water (just like butter!) We prefer not to use soy, or canola based butter substitutes in our own test kitchens, and instead have found slightly warmed coconut butter or coconut manna (NOT coconut oil!) is our favorite. You can typically find coconut butter in the nut butter aisle of well-stocked grocery stores, or in the natural foods section. Simply warm the coconut butter and mix it into the mix in the same way you would with dairy butter. Coconut butter still has a good amount of water content because it’s literally pureed coconut, but it doesn’t have as much water as butter so depending on where you live, you might find you need to add a bit of additional moisture. In this case, add water in 1 tablespoon increments until you have a moist dough. We like the flavor of the coconut butter particularly well in chocolate chip cookies, or in the Carrot Cake Cookie (recipe below.)

If you don’t have access to coconut butter, don’t fear – there are lots of other ways to substitute for the butter. The best way to do this is to combine a few ingredients, for example a bit of fruit puree plus a small amount of coconut oil will do the trick (because, you’ll need to be adding back in some water, ad some fat!) We also use nut butter paired with a bit of extra maple syrup and/or water (see the Peanut Butter + Jelly Bar recipe below!)

For the eggs, there are also many direct egg substitutes – egg replacer being among them. In our test kitchens, we like to use ground flax seed bloomed in a bit of water. (1 Tablespoon ground flax seed + 2 Tablespoons of warm water = 1 egg.) These two substitutes have provided us with the most reliable results when it comes to texture of baked cookies.

Below, you’ll find a handful of our favorite vegan cookie recipes using Skratch Labs Cookie Mix. These recipes go above and beyond the basic substitutions and we hope that these recipes serve more as examples of all the possibilities the Cookie Mix offers, instead of limiting you to these formulas alone. Aside from giving you the permission to eat cookies (!!) the most wonderful part about our Cookie Mix is that it provides you the opportunity to create your own favorite flavors and recipes. Sports nutrition is personal – not merely physiological – and so we encourage you to be brave, try new ingredients and new flavor combinations to make your best vegan cookie. Then get out there and be Cookie Powered!

Vegan Apple + Almond Butter Cookie Bars

1 box Skratch Labs Cookie Mix

½ cup + 2 tablespoons almond butter

1 tablespoon ground flax seed + 2 tablespoons warm water

5 tablespoons applesauce

1 cup diced apple

Preheat the oven to 350°F degrees and line a pan with parchment paper. Mix the flax with the water an allow to sit for 2-3 minutes. Follow the directions on the back of the cookie mix box – combining the almond butter, bloomed flax, apple sauce and cookie mix in a bowl. Sprinkle ½ of dough over the bottom of the prepared pan, then sprinkle the apple, then the remaining ½ of the dough. Press into the pan and bake until golden brown, cool completely, cut and enjoy!

Vegan Carrot Cake Cookie Bars

1 box Skratch Labs Cookie Mix

1 cup coconut butter, warmed

3 tsp of egg replacer + 2 tablespoons water

¼ cup raisins

½ cup shredded carrots

¼ cup chopped pecans, lightly toasted

3 tablespoons maple syrup

Preheat the oven to 350°F degrees and line a pan with parchment paper. Mix the egg replacer with the water an allow to sit for 2-3 minutes. Follow the directions on the back of the cookie mix box – combining the warm coconut butter, bloomed egg replacer, maple syrup and cookie mix in a bowl. Sprinkle ½ of dough over the bottom of the prepared pan, then sprinkle the raisins, carrots and pecans, then sprinkle the remaining ½ of the dough. Press into the pan and bake until golden brown, cool completely, cut and enjoy!

Blueberry + Banana Cookie Bars

1 box Skratch Labs Cookie Mix

1 very ripe banana

1 tablespoon ground flax seed + 2 tablespoons warm water

3 tablespoons coconut oil

1 cup fresh blueberries

Preheat the oven to 350°F degrees and line a pan with parchment paper. Mix the ground flax seed with the water an allow to sit for 2-3 minutes. Follow the directions on the back of the cookie mix box – combining the banana, bloomed flax, coconut oil and cookie mix in a bowl. Sprinkle ½ of dough over the bottom of the prepared pan, then sprinkle the blueberries, then sprinkle the remaining ½ of the dough. Press into the pan and bake until golden brown, cool completely, cut and enjoy!

Vegan Peanut Butter + Jelly Bars

1 box Skratch Labs Cookie Mix

¾ cup creamy peanut butter

1 tablespoon ground flax seed + 2 tablespoons warm water

5 tablespoons water

1/3 – ½ cup of your favorite marmalade or jelly

Preheat the oven to 350°F degrees and line a pan with parchment paper. Mix the ground flax seed with the water an allow to sit for 2-3 minutes. Follow the directions on the back of the cookie mix box – combining the peanut butter, bloomed flax, water and cookie mix in a bowl. Sprinkle ½ of dough over the bottom of the prepared pan, pressing down a bit to make a bed for the jelly. Then, dollop the jelly over the bottom cookie dough layer. Lastly, dollop the jam and sprinkle the remaining ½ of the dough over the top. Press into the pan and bake until golden brown, cool completely, cut and enjoy!

June 29, 2015


cookie mix ›   Recipes ›  

Maple Bacon Chocolate Chip Cookies

  1. Cook 1/2 lb of your favorite bacon until crispy.
  2. Preheat your oven to 350°F
  3. Chop slightly-cooled crispy bacon into small, diced pieces
  4. Mix together 1 bag of Cookie Mix, with 1 stick of butter, 1 egg, and 1/4 cup of Maple Syrup
  5. Sprinkle half of your dough in small chunks into your baking pan
  6. Sprinkle your chopped up crispy bacon and 1/4 cup of chocolate chips into the pan. 
  7. Sprinkle in the remaining dough and press the dough and mix-ins together so that the dough is level and the pan corners are filled.
  8. Bake 20-25 min or until brown and firm to the touch. 
  9. Cool completely before slicing. 
May 29, 2015


Recipes ›  

Gluten Free Waffle Sandwiches

Before your next ride, trail run, climb, or hike, you can whip up this recipe from the Feed Zone Portables: Gluten-Free Banana Waffles. And of course you can squash your favorite jam, jelly, butter spread, lunch meat, or cheese in between waffles to make a delicious Waffle Sandwich.

Try this recipe yourself! Download the Gluten-Free Banana Waffles recipe from Feed Zone Portables

January 14, 2015


cookie mix ›   Recipes ›  

Gluten Free Chocolate Chip Cookies

If you love the idea of using cookies as a great real food alternative to prepackaged energy bar, but can't use our Cookie Mix because you follow a gluten free diet you're in luck!

Watch the video below and download the complete recipe details for free right here

November 29, 2014


Recipes ›  

Mushroom Pecan Stuffing and Pâté

This is one of Chef Biju's all time favorite recipes during the holidays and colder months.  It's super versatile and can be made into a very quick "dressing" or blended into a brilliant all vegetarian pâté.

We're using potato peels as a major ingredient to add some extra nutrients and flavor. Keep about 1 cup of thick peels from sweet or regular potatoes, and cook them until tender in salted water, drain and set aside until you're ready to make this delicious recipe. 

None of the quantities need be to exact, this is the perfect recipe to just use whatever you have around.  Leftovers will also freeze well for a quick lunch.


Bring a large, deep pan to medium high heat, no oil!

Add to the pan:

  • 1lb sliced mushrooms
  • 1 cup pecan pieces
  • 1/2 an onion, diced.

Saute until the mushroom edges begin to brown.

Next, add:

  • 6oz baby spinach
  • 1 cup cooked potato skins
  • 1 cup cubed bread (gluten free bread will work too!)
  • 1/4 cup olive oil
  • 1 tablespoon of herbs: Thyme, Sage, or Tarragon.

Saute thoroughly, then add a sprinkle each to your taste any combination of:

  • Celery salt
  • Ground pepper
  • Old bay seasoning
  • nutmeg
  • salt
  • grated parmesan cheese

Remove from the pan at this point and use as a stuffing or dressing!

For a pâté fold in 1/4 cup of goat or cream cheese and cook on low heat until thoroughly incorporated.  Blend in a food processor until creamy, spread over grilled bread or serve with crackers.  It's also a great sandwich spread!  Yum!


November 04, 2014

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Recipes ›  

A Real Food Replacement for Energy Gels

Most athletes are used to eating gels, even if they provide a small dose of GI distress. A Sticky Bite uses everyday ingredients to deliver that sweet kick you crave, but in a more palatable way. Even more importantly, the higher moisture content in the sticky bite allows the body to more quickly absorb energy than a highly concentrated over-engineered sports nutrition product, which draws water away from the body to dilute the energy gel. For more information on this topic and why many athletes are switching to #RealFood we suggest reading the first 55 pages of the Feed Zone Portables book. 


Feed Zone Portables Chocolate & Sea Salt Sticky Bites


Try making these Chocolate & Sea Salt Sticky Bites! 

Chocolate and Sea Salt Sticky Bites are an athlete favorite for their one-bite combo of salty sweetness. In the video below, Chef Biju Thomas shows you a few tips and tricks in how to make them.


1 cup uncooked sticky rice

1/2 cup uncooked rolled oats

2 cups water

1 table spoon brown sugar 

2 tablespoons bittersweet chocolate (chips or shaved)

1/4 teaspoon vanilla extract

dash of salt to taste


Mixing Instructions

1) Combine oats, rice and water with a dash of salt in a rice cooker and cook. Let cool to the touch

2) In a medium bowl, combine the cooked rice and oats with the remaining ingredients. Stir to incorporate the flavor throughout the sticky mixture

3) Press into an airtight storage container or shape as individual bites, Sprinkle with chocolate and salt (careful not to add too much salt here...a little goes a long way)

Storing / Wrapping:  Sticky bites can be stored in the fridge in an airtight container or individually wrapped.

Storage: Press the sticky mixture into a shallow airtight container and top with plastic wrap. Simply cut and wrap the bites as you need. 

Wrap: Place a heaping tablespoon of the sticky mixture on a small piece of plastic wrap. Press into a shape like an ice cube or spoon. Roll plastic wrap lengthwise and then twist the ends like a hard candy wrapper. 


Download a pdf of the Chocolate Sea Salt Sticky Bites recipe here



September 29, 2014


Recipes ›  

Sweet Rice Porridge: A Delicious Feed Zone Breakfast

Sweet Rice Porridge is a clever recipe from The Feed Zone Cookbook that blends quick-absorbing carbs from white rice with the satisfying whole proteins found in eggs. Add bananas for some bonus carbs and potassium — or whatever fruit or nut you’d prefer, get creative and have some fun with the flavors— and you’ll enjoy a tasty, simple breakfast that will power-up your morning workout.

This porridge recipe is also a great way to put leftover rice to good use.



Timing: 5-10 minutes

Servings: 2


1 1/2 cups milk

1 egg yolk

1 cup cooked rice

1 ripe banana, sliced

1 teaspoon vanilla extract

1 teaspoon brown sugar

2 tablespoons brown sugar

dash each of salt and ground cinnamon

fresh berries (optional)

Mixing / Serving

1. Whisk together milk and egg yolk in a medium pot, then heat gently

2. Add the cooked rice, banana, vanilla, brown sugar, salt and cinnamon. Cook and stir for 5-10 minutes or until mixture comes to a gentle boil. 

3. Transfer to a bowl or plate and top with fresh berries/fruit, if desired. 

You can download this recipe for free...really for FREE...Here

August 29, 2014


Recipes ›  

Sweet Goodness in Your Pocket: Fig and Honey Rice Cakes:

Allen and Biju have put a gluten-free spin on the classic fig cookies that many of us grew up eating. These rice cakes make a sweet portable snack, but because of the excellent fiber that is in the dried fruit, they work even better as a snack following a workout or between meals. If figs aren’t your favorite, try raisins, craisins or dates instead.



SERVINGS: About 10 rice cakes

Timing: 25-30 minutes

2 cups uncooked calrose rice or other medium-grain “sticky” rice

1 1/2 Cups Water

1 Cup toasted pecans

1 cup chopped dried figs

tablespoons honey 

Brown Sugar (optional)

Mixing Instructions

1. Combine rice and water in a rice cooker

2. To toast the nuts: Heat oven to 350 degrees. Place the pecans on a baking sheet and toast 8-10 minutes. Stirring after 5 minutes.

3. In a large bowl, combine the cooked rice, pecans and figs. Add the honey and stir thoroughly. Add more honey to taste, if desired

4. Press mixture into an 8 or 9 inch square pan to about 1 1/2-inch thickness and sprinkle with brown sugar, if desired. 

Cut and wrap the individual cakes. Enjoy! 

Click here to download the complete recipe

August 07, 2014


Recipes ›  

Hearty Cinnamon Almond Pancakes

Made with almond flour, these pancakes are gluten-free and lower in carbs than traditional pancakes. Skip the sugar crash and fuel up for morning rides with these hearty pancakes that have an ideal mix of carbs, protein, and fat. The batter will be thin and delicate, more like a crepe than a pancake.

Almond flour is just finely ground whole almonds. Most groceries now stock it in the baking goods aisle or with natural foods (one common brand is Bob’s Red Mill). You can make your own using a food processor or blender—just be sure not to grind the nuts too long or you’ll end up with almond butter!




TIME: 20 minutes

1 cup almond flour
2 eggs
¼ cup milk or water
2 tablespoons cooking oil
1 tablespoon honey or
agave nectar
a dash each of ground cinnamon and salt


toasted almonds
plain yogurt

  1. Mix together all ingredients in a bowl.
  2. Bring a lightly oiled sauté pan to medium-high heat. When pan is hot, pour batter to form pancakes, leaving ample space between each to allow batter to spread. Unlike traditional pancakes these will not bubble, so watch for the edges to brown, then gently flip over and brown the other side.

Serve hot, topped with toasted almonds, yogurt, or fresh fruit. Makes about 6 pancakes.


TIP: Even easier: If you’re not concerned about gluten, add ground almonds to your usual packaged pancake mix. Follow package directions from there.


NUTRITION DATA PER SERVING (3 pancakes) > Energy 557 cal • Fat 47 g • Sodium 447 mg • Carbs 23 g • Fiber 6 g • Protein 19 g


Click here to download the complete recipe

February 20, 2014


Recipes ›  

Spicy Kimchi and Soft Tofu Soup - "Kimchi Jjigae"

Spicy, Vegetarian, Low Carb, High Protein, Gluten Free, Delicious.

This is one of Chef Biju's favorite winter soups and, while it's darn near impossible to spell, it's also a great combination of flavors and textures that he craves whenever the temperature dips.  It's a deep red and pungent classic Korean restaurant favorite, brought out in bubbling hot clay pots with eggs cracked right into the broth, cooking while it sits at the table. 

This also just happens to be one of the best low carb, high protein soups which will keep you feeling very full while watching your weight over the winter. 

Your belly will welcome the addition of fermented Kimchi and some sour notes to mix up the routine, while adding more probiotics "good bacteria" into your diet. Kimchi has been known for years as one of the "worlds best diet foods."

You can get great quality Kimchi at any Asian market, and most natural markets now will carry some as well.  There are many different types of Kimchi, with different vegetables and some that much hotter than others, so make sure to experiment and find the right balance that works for you. 

For this recipe we'll keep it vegetarian and a medium level of spice with soft custardy tofu and an egg cracked in. Feel free to adjust to your own preferences.

Makes approximately 4 serving of 2 cups each:

- 185 Cal

- 9.5g Fat

- 10g Carbohydrates

- 16g Protein


- 2 cups Kimchi, chopped into bit sized pieces

- 1 package of soft or "silken" tofu

- 1 quart low sodium stock (any type will work)

- 1 tablespoon white or red vinegar

- 1 tablespoon liquid aminos or low sodium soy sauce


- 2 jalapenos chopped

- 1 scallion cut into bit sized pieces

- 1 tablespoon GoChuJang (Korean Chili paste) or Sriracha


You can very simply mix Kimchi and vinegar together, then add the stock and tofu.  Then add in any other chopped vegetables, soy sauce, or chili sauce and bring to a low rolling boil, adjust salt to taste and then add the cracked eggs and let them cook until the whites set. 


Last step:

Enjoy the yumminess!