Trail Mix Cookies

Vacation is JUST around the corner and since we are planning on doing quite a bit of hiking, I decided to make Trail Mix Cookies to take along.  The best part about this recipe is that it can EASILY be adapted for a vegan or lactose-intolerant recipe.  I've included those directions.

A note about the trail mix:  You can use pre-made trail mix, but beware of the salt content in them.  I would recommend making your own (it's cheaper and better!!) using raw nuts and good dried fruit.  I used raw almonds, cashews, and sunflower seeds and dried cranberries, blueberries, and bananas. (You can see mine on the left.)

TRAIL MIX COOKIES! 

• 1 c. butter / butter substitute* (I used vegan Earth Balance)
• 1/2 c. sugar ** (Sugar in the Raw for better flavor)
• 1 c. brown sugar
• 1 tsp. vanilla extract
• 2 eggs *** (I used 1 egg and 1/2 mashed banana)
• 2 c. whole wheat flour
• 1 tsp baking powder
• 2 tsp. baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon 
•  1 1/2 c. oats
• 1 1/2 c. mixture chopped trail mix (I used almonds, cashews, sunflower seeds, dried blueberries, cranberries, and semisweet chocolate chips.)

*  You can also substitute1/2 c. pureed fruit or applesauce with 4 TBLS of oil for 1 c. of butter.

** I usually add just a little less sugar than the recipe stipulates

*** 1/2 mashed banana = 1 egg in sweet baking; in this recipe I highly recommend the banana -- its adds great flavor!

1. Beat butter, sugar & brown sugar until light and fluffy (about 2 min), then add eggs and vanilla.
2. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
3. Slowly add dry ingredients to wet while mixer is on low speed.  Mix until JUST combined.
4. Stir in oats and trail mix.
5. Chill for 30-60 minutes.
6. Form into 1-1/2 inch balls and bake at 350 degrees for 9-10 minutes.

Yields about 36

Buon Appetito!