Trail Mix Cookies

Name: Trail Mix Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 to 16
Ingredients: 1 cup (150 g) unbleached all-purpose flour; ½ cup (65 g) ground almonds; ½ cup (50 g) quick-cooking oats; ½ tsp baking soda; ¼ tsp salt; ½ cup (115 g) unsalted butter, softened; 3 tbsp (45 ml) almond butter; ¼ cup (60 ml) canola oil; ½ cup (105 g) brown sugar; ½ tsp (2.5 ml) vanilla; 1 egg; ¾ cup (115 g) homemade or store-bought trail mix, coarsely chopped (see note); 1/4 cup (40 g) dark, milk or white chocolate, coarsely chopped

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Preparation 20 MIN

Cooking 10 MIN
Servings 1
Makes 12 to 16
Freezes

Ingredients
Preparation

Ingredients

1 cup (150 g) unbleached all-purpose flour
½ cup (65 g) ground almonds
½ cup (50 g) quick-cooking oats
½ tsp baking soda
¼ tsp salt
½ cup (115 g) unsalted butter, softened
3 tbsp (45 ml) almond butter
¼ cup (60 ml) canola oil
½ cup (105 g) brown sugar
½ tsp (2.5 ml) vanilla
1 egg
¾ cup (115 g) homemade or store-bought trail mix, coarsely chopped (see note)
1/4 cup (40 g) dark, milk or white chocolate, coarsely chopped

Preparation

With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper.
In a bowl, combine the flour, ground almonds, oats, baking soda and salt.
In another bowl, whisk the butter, almond butter, oil, brown sugar and vanilla with an electric mixer for 5 minutes or until very creamy. Add the egg and whisk until smooth.
Using a spatula, fold in the dry ingredients, followed by the trail mix and chocolate. Using a 3-tbsp (45 ml) ice cream scoop, form the mixture into balls and arrange on the baking sheets, evenly spacing them out.
Bake one sheet at a time for 10 minutes or until the cookies are golden. Let cool.

Note

For homemade trail mix, simply combine 2 tbsp (30 ml) each roasted unsalted almonds, roasted unsalted pumpkin seeds, roasted salted cashews, raisins, dried cranberries and halved dried apricots.

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