Trail Mix Cookies

There's a cookbook from America's Test Kitchen that's all about cookies. I love taking their recipes and making them vegan and healthy. These are chewy and so full of goodness, you will find yourself making them over and over.

Makes 28 cookies

Ingredient List: 

5 tablespoons vegan butter substitute, softened

6 tablespoons coconut sugar

1/4 cup Suzanne's Specialties brown rice syrup

2 teaspoons pure vanilla extract

1/8 teaspoon sea salt

generous pinch ground cinnamon

1 cup old-fashioned rolled oats

1 cup sprouted whole wheat flour, farro flour or whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup unsweetened dried cranberries or cherries

1/4 cup unsalted, raw pumpkin seeds

1/4 cup unsalted, raw sunflower seeds

1/2 cup pecan pieces

1/2 cup dark, non-dairy chocolate chips (I love Lily's Sweets Chocolate Baking Chips)



Step By Step Instructions: 

Preheat oven to 350oF and line 2 cookie sheets with parchment.

Using a stand mixer or a hand mixer, whip together butter substitute, coconut sugar, brown rice syrup, vanilla, salt and cinnamon until creamy. Mix in oats, flour, baking powder and soda to form a soft dough. Fold in dried fruit, nuts, seeds and chocolate chips until well-incorporated.

Drop by tablespoons onto line sheets, leaving about 2 inches between cookies. With wet fingers, gently press the cookies into round shapes. Bake for 12-14 minutes, rotating the trays midway through baking. Take the cookies out when they are still soft to ensure a chewy cookie. They will firm as they cool.