Gosh I hope the title doesn’t gross you out.  If you know what a “field grumpy” is, then you are probably grossed out but perhaps curious? The hilarious term comes from the heart of Western Alaska, where I spent a couple of summers working at the Alaska West Fly fishing camp.  As a kid I used to make healthy cookie concoctions, which my parents termed “field grumpies.” I honestly thought that the term was endearing, until I worked up in Alaska and found out that a field grumpy was “the result of going #2 in the woods.” I know, I know, totally gross…but also hilarious.  After confronting my parents, they finally confessed that my “natural” cookies always kept the family regular, hence the name ‘field grumpy’ was assigned to them.

Nevertheless, ye field grumpy has gone through many transitions over the years. It became especially escalated after I attended culinary school and really delved into researching the best possible oat cookie. Although it may still keep you regular, this is a very low-sugar, plant-based cookie that will fill you up, tingle your taste buds, and is a great little power bite to eat on the trail, on the river or to “get you over the mountain,” as my sister would say.

Recipe type: Snack or Breakfast
Cuisine: Healthy and Delicious
Prep time: 
Cook time: 
Total time: 
Serves: 24 small grumpies
Sweetened with bananas, these hearty cookies are a wonderful and filling snack any time of the day! Perfect trail or river food as well.
  • 3 large, ripe bananas, well mashed (about 1½ cups)
  • 1 t. vanilla extract
  • ¼ cup coconut oil, melted
  • 2 cups rolled oats
  • ⅔ cup almond meal
  • ½ cup shredded, unsweetened
  • 1 T. cinnamon
  • 1 t. sea salt
  • 1 t. baking powder
  • 6 - 7 ounces chocolate chips or dark chocolate bar chopped
  1. Preheat oven to 350 F.
  2. In a large bowl combine the bananas, vanilla, and coconut oil.
  3. In another bowl whisk together the oats, almond meal, coconut, cinnamon, salt, and baking powder.
  4. Add the dry ingredients to the wet ingredients and stir until combined and stir in the chocolate chips.
  5. Drop dollops of the dough (use a small scooper if you have one..I didn't think 'popper scooper,' you did, lol...sorry), onto a lightly greased or parchment-lined baking sheet.
  6. Bake for about 15 minutes, until the oats are toasted and the chocolate is nice and melted.
  7. Let cool and devour!
  8. Makes about 3 dozen bite-sized cookies.


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