Snatch up one (or two) of these Chocolate Chip Trail Cookies before you hit the road! This is one of my fave "cluster of many good things in my pantry" cookie recipes. It is a nutty, rustic, whole-grain infused cookie that has a tempting balance of naughty and nice...
Rich vegan chocolate chips snuggle beside whole grain oats, healthy nuts and seeds and plenty of warming, cozy spices. This recipe is even oil and vegan butter free! The next time your pantry is stocked with trail-mix-y ingredients - whip up a batch of these cookies!..
I love to bake a big batch of these cookies then store them in .. the freezer. Because they actually thaw pretty quickly to enjoy - and I even kind of like them half frozen .. mostly because they get really chewy. Also because when they are in a chewy-half-frozen state it takes me longer to nibble through one! So that usually slows down my nibbling so I savor each cluster-filled nibble even more.
Or you can certainly serve them freshly baked .. warm and fluffy, these hearty cookies would make a sweet surprise as an after-school or after-work snack!..
Chocolate Chip Oatmeal Trail Cookies
vegan, 12-16 cookies (depending on size)
1 cup rolled oats
1 cup white flour, organic*
1 cup sugar, organic (Florida Crystals for me)
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp baking powder
*flour note: you can substitute with a wide variety of flours - just note that if using a heartier flour (like whole wheat) you may need a splash more liquid to moisten the dough. Gluten free flour is another option for you.
1/2 cup water + 2 Tbsp flax seeds + 1 tsp chia seeds* (flax/chia egg)
1/2 tsp vanilla or almond extract
1 banana, mashed
1/3 cup peanut butter
1 cup applesauce
1 tsp cider vinegar
*chia seeds are optional but add additional binding power + nutrients
1/2 cup raisins (or dried cranberries or blueberries)
3/4 cup walnuts, chopped (pecans or peanuts also work nicely)
1/3 cup vegan mini chocolate chips (Enjoy Life brand)
1. Preheat oven to 375 degrees.
2. Add dry ingredients to large mixing bowl. Stir in wet ingredients. Fold in the “fold ins” until the dough starts to form. into a moist ball.
3. Spoon cookie dough onto parchment paper lined baking sheet.
4. Bake at 375 for about 12 minutes – may be more or less if you modify your cookie size a bit. You want the cookies moist and fluffy and slightly browned on the edges when coming out of the oven.
Cool and serve.
Nutritional Info (from caloriecount.com) – per cookie in a 14 cookie batch
Calories: 211kcal, Fat: 7g, Fiber: 2.5g, Protein: 5g, Carbs: 34g
Zoom out even more and you can see my life.. a kitty and a Mac laptop in the background of my vegan cookie photo shoot..
Posted by Kathy on 8/04/2012