I’ve been a little absent lately. Since returning from our summer trip to Colorado I’ve been juggling too many responsibilities, and my blog was one of the things that got pushed aside. There just aren’t enough hours in the day.
I’m back now, even if my schedule is still overflowing. I’m hopeful I can resume posting on a regular biweekly basis.
Last week, a friend at Melissa’s Produce kindly sent a generous goodie box filled with many lovely ingredients. I’m excited to share recipes using these items over the coming weeks.
While vacationing in Colorado I mostly ate fruits, vegetables, and fish. I hardly baked any desserts, likely because my daughter joined us only during the last week—she’s the one who usually encourages me to bake treats. The change in routine helped me lose a bit of weight on the trip.
Most days I biked between 1½ and 4 hours. The cool mountain weather kept me from feeling overly fatigued. I’ve been training to ride 50 miles for Pedal the Cause in St. Louis, an event that raises funds to fight cancer, and the long hours of exercise reduced my appetite but left me thirsty. When I did want to eat, I reached for fruit, nuts, and vegetables, often with a bit of fish or chicken for dinner.
I felt great and have continued eating similarly since returning home.
Receiving the Melissa’s goodie box inspired me to think of portable, nutritious snacks perfect for biking and hiking. Trail mix and granola bars are staples on the trail, so I decided to create a healthier Trail Mix Cookie. After looking at a few sources and my spa cookbooks, I found a great Trail Mix Cookies recipe and adapted it using the dried cranberries and pine nuts from the box. I had planned to add crystallized ginger for extra flavor but forgot to include it this time.
I could have made granola, and the four boxes labeled “Clean Snax” that came in the package were essentially cube-sized granola bars and were instantly popular with my family. They’d be great for a lunchbox or a purse snack—flavors included cranberry, coconut, pumpkin seed, and almond.
Below is the recipe for Trail Mix Cookies. It’s a wholesome option for snacking and works well for cookie exchanges. There are plenty of variations to try, so feel free to customize the mix of seeds, nuts, and dried fruit.
What would you add to your Trail Mix Cookies?
Trail Mix Cookies
Yield: 3 Dozen Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
A wholesome, nutritious cookie you can enjoy without guilt.
Ingredients:
- 4 Tbsp. butter, softened
- ½ cup light or dark brown sugar
- ¼ cup raw cane sugar
- ½ cup honey or agave nectar
- 2 egg whites
- 1 cup all-purpose flour
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- 2 cups rolled oats
- ½ cup mixed seeds and/or nuts (sunflower, pine nuts, pumpkin seeds, etc.)
- ½ cup mixed dried fruit (cranberries, cherries, blueberries, etc.)
- ¼ cup semisweet chocolate chips
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and cane sugar until smooth. Add the honey and egg whites, scrape down the sides of the bowl with a rubber spatula, and mix for another minute.
- In a small bowl, whisk together the flour, baking soda, and salt. Add this mixture and the oats to the mixer and mix until just combined.
- Stir in the seeds, dried fruit, and chocolate chips.
- Scoop 1-tablespoon portions (use a small ice cream scoop or cookie scoop) onto the prepared baking sheet, leaving about 1 inch between cookies.
- Bake until the cookies are lightly browned and release from the parchment, about 8 to 10 minutes. Remove from the oven and cool on a wire rack.
Enjoy!
Adapted from Miraval Spa