Nutritious nut butters.
Chia. Sesame. Flax.
Toasted almond undertones.
It’s been a while since a cookie has wowed me but these chewy trail mix cookies definitely fit the bill. They are full of nutritious nut butters, various seeds and oats. They leave your kitchen smelling like toasted almonds and gooey peanut butter. They tickle the taste buds and fill your belly all at the same time. Writing this just makes me want to go bake these again!! Mmmm cookies. 🙂
I’ll be honest here- I absolutely love baking, but what I really love is finding recipes that I can’t mess up. Most of the recipes on this blog are what I like to call “forgiving” in the sense that you can add a tablespoon of cinnamon or incorrectly measure the vanilla extract (usually because of little helping hands) and it’s still going to end up delicious. This recipe is no different :). Honestly, you really can’t mess this one up and even better- the end result is de-licious and packed full of protein and other mostly-healthy fats.
Hope you enjoy these as much as Lillian, Owen and I do!!
Never Stop Running (and eating cookies),
- 1 cup whole wheat flour
- 1/2 cup almond meal or almond flour
- 1 tablespoon ground flaxseed
- 1/2 cup rolled oats
- 1/2 cup thinly sliced almonds
- 1/4 cup brown sugar
- 1/4 cup shredded unsweetened coconut
- 3-4 tablespoons dark chocolate chips
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 2 tablespoons chia seeds
- 1-1.5 teaspoons cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- dash of salt
- 1 tablespoon ground flax + 2 tablespoons water, mixed together
- 1/4 cup raw almond butter (any type all-natural nut butter)
- 1/8 cup + 2 T cup vegetable oil
- 1/4 cup pure maple syrup
- 1 large egg
- 1 tsp vanilla
- Preheat oven to 350F and line a baking sheet with Silpat baking mat or parchment paper.
- Whisk together the ground flax and water in a small mug and set aside so it can gel up.
- In a large mixing bowl, combine together all of the dry ingredients aside from the chocolate chips.
- In separate medium sized bowl, stir together the wet ingredients, including the flax mixture until well combined.
- Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of effort, but I promise you- it is well worth it.
- Stir in the dark chocolate chips. Add more if necessary ;).
- Portion small balls of dough onto the baking sheet, spacing them a couple inches apart. (Two trays will likely suffice)
- Bake cookies for 15-17 minutes or until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.
- Consume cookies. 🙂