Oregon Trail Cookies
Makes about 16 cookies
“This is a superfood cookie packed with protein and anti-oxidants for your outdoor adventures or midday snack! This yummy treat is loaded with nuts, seeds, and berries to give you an energy boost the healthy way. This is a “feel good” dessert that tastes good and goes easy on your conscience. Sarah made this recipe unique by subbing in the nuts, seeds, and berries we had on hand. So feel free to swap them for what you have!” – Stephen
Note: All ingredients are Organic unless a “Non-GMO” substitution is available.
- 1 1/4 cup Whole Wheat Flour
- 3/4 cup Rolled Oats
- 1 tsp. Cinnamon
- 1/2 tsp. Baking Soda (Aluminum-Free)
- 1/2 tsp. Himalayan Sea Salt
- 1/4 cup Coconut Oil
- 1/4 cup Peanut Butter
- 3/4 cup Brown Sugar
- 2 tbsp. Honey
- 1 Egg
- 1 tsp. Vanilla Extract
- 1/2 cup Almonds, Walnuts or Pecans, chopped
- 1/3 cup Pumpkin Seeds, chopped
- 2 tbsp. Flax Seeds, ground
- 1/4 cup Cranberries or Raisins, dried
Preheat oven to 350 degrees. Grease two baking sheets or line with parchment paper. Whisk together flour, oats, cinnamon, baking powder, and salt in a mixing bowl. In a separate large mixing bowl, beat coconut oil, peanut butter, sugar, and honey until smooth. Add egg and vanilla extract and beat until combined. Add dry mixture to the wet mixture and mix until well combined. Gently mix in the nuts, seeds and berries.
Roll dough into balls, about 2 tablespoons each, slightly flatten between hands, and place on baking sheets 1-2 inches apart. Bake until golden brown, about 10 minutes. Cool for 2 minutes on the pans. Move to wire rack to cool completely.
Adapted from Bob’s Red Mill, image and recipe found here.