Nothing is better than a sweet, chewy cookie and hot cup of chai tea in the afternoon. For this reason, I always have a freezer stocked with cookies. If you’re like me and can’t choose your favourite kind, these trail mix cookies are perfect for packing in flavour!
The base is Grainstorm’s stone-ground oatmeal cookie mix, packed air tight to maintain freshness and nutrients. With a hint of natural cane sugar, all you need to add is your binding agents and whatever else your imagination comes up with!
To make these trail mix cookies you will need..
1/2 cup of Earth’s Choice organic coconut chips
1/2 cup of Fruit d’Or Organic dried cranberries
1/2 cup (or more if you are a chocoholic like me!) of TCHO organic 66% baking chocolate
1/2 cup of chopped natural walnuts
1/2 cup of melted coconut oil (I useed La Tourangelle unrefined)
2 tbsp. of Pacific vanilla almond milk
1 tsp. each of cinnamon and pure vanilla extract
Start by pre-heating your oven to 350ºGet all ingredients prepped and ready to go.
Whisk eggs in a large mixing bowl. Add in cinnamon, vanilla, coconut oil and almond milk. Whisk to combine.
Add in 1 package of Grainstorm oatmeal cookie mix and slowly combine with a wooden spoon.
Halfway through, add in all your trail mix ingredients. Mix well with a wooden spoon to combine.
Let sit for 30 min or longer to absorb liquid and soften the oats (resist urge to dig in)
Meanwhile.. Line 2 baking sheets with parchment paper and set aside.
Once the batter is ready to go, spoon out and flatten slightly on your cookie sheets making 24 even sized discs.
Pop in the oven for 12- 15 minutes. Let cool and savour every bite!