Trail Mix Oatmeal Cookies

Trail Mix Oatmeal Cookies are a balance of both fiber and bunches of brown sugar hence what a cookie should be. Sometimes my posts are healthy and sometimes they are not. Today’s recipe is a mix of both.

Please see the easy vegan change-ups if you prefer a vegan cookie.

Oats and seeds and raisins. And a completely unnecessary, pretty doily.

Trail Mix Oatmeal Cookies

Makes about 16 cookies.

Preheat 350°F.

• 1 cup unsalted butter, softened (use vegan butter for vegan option)
• 1 1/2 cup brown sugar
• 2 eggs (see egg replacement option below for vegan option)
• 1/2 cup (or 4 ounces) applesauce
• 1 teaspoon vanilla
• 2/3 cup whole wheat flour
• 1/4 cup wheat bran
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 2 1/2 cups oatmeal
• 3/4 cup coconut
• 1/2 cup millet (found in the natural or bulk section of your local grocery store)
• 1/2 cup raisins

Cream together butter and brown sugar. Softened (or room temperature) butter is important.

After it’s light & fluffy, add in the eggs. Mix again.

Add applesauce, vanilla, flour, wheat flour, bran, flax seeds, baking soda, and salt until well-combined.

Turn mixer on low speed and add in oatmeal, coconut, millet, and raisins.

Drop dough by large spoonfuls (or regular ice cream scoop) onto a baking sheet – about eight per tray. Bake for about 20 minutes.

Some to share and some to place in an unnecessary but adorable cookie jar for an unnecessary but delicious, chewy, nutty, sweet snack.

Egg replacement for vegan option: Place 6 tablespoons of water and 2 tablespoons of ground flax seeds (or flax meal) in a blender. Blend for a couple of minutes and then let sit for 15 minutes to thicken and then use in place of the 2 eggs.