Trail Mix Cookies.

This is pretty much just a rendition of this recipe, but it was dang good, and I won’t keep the dang good variations of my recipes to mahself! For the coconut milk, I used part of a can of coconut cream from Trader Joe’s (basically a can of coconut milk). I think it helped bind the batter a little bit and added creamy moisture, but any kind of milk will work. These cookies have a tiny bit of sweetness, a slightly savory quality, and a whole ton of texture. Think cakey granola bar!


2 c flour

3 c oats

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp salt

1/2 c sugar

1 c oil (I used corn; melted coconut oil would make it more wholesome)

1/2 c coconut milk

2 eggs

1/4 c dried cranberries

1/4 c raisins (I used a combination of golden and regular raisins)

1/2 c chopped walnuts

1/4 c sunflower seeds

1/2 c coconut flakes


In a large mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon, salt, and sugar. Stir in oil, milk, and eggs until combined; fold in the fruit and nuts. Shape into 1 1/2-2″ balls; bake on parchment-lined baking sheets at 350 degrees for 7-10 minutes or until tops begin to brown very slightly. Allow to rest on the pan for 1 minute; remove to a cooling rack. Enjoy warm.


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