Cookies and I are very good friends.
Whether it’s a simple chocolate chip, a fancy cut out or a lacy sandwich cookie with creamy filling, there is something magical and mysterious about them. They all begin with soft dough, irresistible enough on its own, that is somehow elevated even higher by just a few minutes in the oven.
When you bring the hot tray out of the oven, overly-excited fingers will undoubtedly burn on melty chocolate that is still 350 degrees (we’ve all been there, no shame). The first bite has a soft and cakey, slightly salty interior. The edges are crispy and caramelized with hints of chocolate chips and vanilla-y sweetness.
However, like many of us, my thighs appreciate it when I stick to salads and brown rice. Since life is all about balance, today I have a recipe for a wholesome trail mix cookie. Exactly as the name suggests, these bring together everything you’d find in a handful of trail mix and none of the butter or over-the-top sugar in a traditional cookie.
The dough is simple and easy to modify with whatever add-ins of nuts, seeds, dried berries or chocolate you might have. I used coconut, walnuts, chocolate chips and raisins but cocoa nibs, dried cherries and chopped almonds would also be lovely.
Warm out of the oven, these cookies are irresistible. If you're lucky, bits of coconut and chocolate will be left in the pan like mini bonus cookies. If, somehow, all of the cookies aren't eaten day of, they make a perfect snack or wholesome dessert. Pro tip: toast one for a couple minutes and top with banana nice cream. So what are we waiting for? Let’s make some cookies.
Trail Mix Cookies
(Adapted from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terri Hope Romero)
Makes 24 large cookies
2 cups rolled oats
1-1/4 cups whole wheat flour
3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 to 1 teaspoon cardamom (depending on how big of a cardamom fan you are)
2/3 cup peanut oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsweetened almond milk (or other unsweetened non-dairy milk)
1 tablespoon ground flax seeds
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut
2 cups of other add ins (I used 3/4 cups dark chocolate chips, 1/2 raisins and 3/4 chopped walnuts)
1. Preheat oven to 350. Line cookie sheets with parchment.
2. Combine oats, flours, baking soda, baking powder, salt and cardamom in a small bowl.
3. In a large bowl, whisk together the oil, sugars, almond milk, flax seeds and vanilla.
4. In two batches, add dry ingredients to wet, mixing until just combined. Stir in coconut and other add ins, careful not to over mix.
5. Scoop out dough into 1/4 cup portions, leaving about 2 inches between them on the tray. Press gently to flatten them slightly on the tray.
6. Bake for 16 minutes, until golden brown around the edges. Let cool for a few minutes, enjoy warm.
Happy weekend and happy baking! If you try the recipe, I'd love to hear how it goes! Comment or post a photo on instagram with #thesweetestbeet!