Ingredients:
Makes 2 dozen large or 3 dozen medium

  • 1 cup dried Cranberries
  • 1 ½ cup Walnuts, chopped
  • 1 ½ cup Granola (use one that’s low in sugar)
  • 1 cup Rolled Oats
  • 1 cup Chocolate Chips
  • 1 2/3 cup Flour, unbleached all-purpose
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 2 sticks Butter (1 cup)
  • ½ cup Dark Brown Sugar
  • ½ cup Raw Sugar
  • 2 tsp Vanilla
  • 2 Eggs
  • 2 tsp Honey

Homemade cookies are the only way to go when you want something healthy, sweet and delicious. These trail mix cookies will become a fast favorite! Simple to make with basic healthy ingredients are a real crowd-pleaser.

Directions:

Preheat oven to 375°

  1. Mix trail mix ingredients in a medium-sized bowl: cranberries, walnuts, granola, rolled oats, chocolate chips
  2. Sift (or whisk) together the “white” ingredients in a small bowl: flour, baking soda, baking powder, salt. If you don’t have a sifter or whisk, you can also blend with a fork. The idea is to combine the soda, powder, and salt evenly with the flour.
  3. Using an electric mixture, beat the butter until smooth.
  4. Add the sugars and continue to beat until creamy, scraping the sides as needed.
  5. Add the eggs (be sure to crack them open first…you don’t want the shells!), vanilla and honey. Beat at a low to medium speed until incorporated. Note: over-beating the eggs changes the texture of the cookie.
  6. Add the flour mixture and beat at a low speed until just blended. You don’t want to over-mix it.
  7. Next, add the trail mix to the dough. Use a wooden spoon or spatula to blend with the dough.

Tip: You can use all of the trail mix; however, I found that when I reserved 1 ½ cups (using all but 1 ½ cups of trail mix in the cookies), the final cookie was the perfect texture and consistency for our taste. You can use the leftover trail mix as…well…trail mix! Or, topping for a cup a plain Greek yogurt.

To Bake:

Scoop out generous tablespoon-sized balls of dough and place on an ungreased cookie sheet. Leave room between cookies to spread out. I put 8 cookies per sheet.

Bake for 10 – 12 minutes or just until tops begin to brown. Remove from oven and place on the counter to cook before removing them from the cookie sheet. As they cool, they will continue to brown.

Once cooled, use a spatula to place them on a wire rack. This allows air to circulate around the entire cookie.

To Store:

Even though you’ll want to eat them hot from the oven…all of them…I encourage you to store them to enjoy throughout the week!

Store in an air-tight container at room temperature (they should keep for a couple of weeks)

To store in the freezer, layer between sheets of waxed paper in an airtight container or freezer bag. They will keep in the freezer for several months.