Trail Mix Freezer Cookies Recipes
TRAIL MIX COOKIES
I was determined to make a tasty, guilt-free cookie and I am very pleased with how these turned out. They're not very sweet but have a subtle flavor of applesauce and cinnamon mixed in with chocolate chips, nuts, and dried cranberries.
Provided by dancer7889
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 30m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl. In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries. Drop by heaping teaspoons on prepared baking sheets.
- Bake cookies in preheated oven until set and lightly browned, about 10 minutes. Remove immediately to wire racks to cool.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 14.1 g, Fat 2 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 71.8 mg, Sugar 8.2 g
WEST COAST TRAIL COOKIES
This cookie gets its name from the West Coast Trail on Vancouver Island. It's my adaptation of the perfect nut-free trail cookie that's been our family's favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies.
Provided by WestCoastMom
Categories Oatmeal Cookies
Time 42m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
- Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
- Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
- Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 172 calories, Carbohydrate 20.5 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 5.5 g, Sodium 41.2 mg, Sugar 11.7 g
TRAIL MIX FREEZER COOKIES
Provided by Maria Helm Sinskey
Categories Cookies Mixer Egg Dessert Picnic Kid-Friendly Low Cal Back to School Coconut Oat Healthy Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 27 three-inch cookies
Number Of Ingredients 14
Steps:
- Line 3 baking sheets with parchment paper. Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.
- Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches apart. Do Ahead For ready-to-bake dough, freeze dough on sheets until firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready to bake.
- Preheat oven to 350°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.) Transfer to racks to cool.
TRAIL MIX COOKIES
These cookies are inspired by the most trusted human energy source: trail mix. They're crammed with toasted nuts, dried fruit, hearty oats, and chocolate.
Provided by Sohla El-Waylly
Categories Bon Appétit Dessert snack Cookies Oat Nut Seed Dried Fruit Chocolate Granola Bake Vegetarian Soy Free Kid-Friendly Healthy
Yield Makes 12 (3") cookies
Number Of Ingredients 13
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°F. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Transfer to a medium bowl; let cool.
- Meanwhile, mix egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool (this will make for a chewier cookie).
- Add dried fruit and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in dough. (It will look like too many mix-ins, but dough will come together as it chills.) Cover and chill at least 2 hours and up to 3 days.
- Reheat oven to 350°F. Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick; sprinkle with sea salt.
- Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11-13 minutes. Let cool on baking sheets.
- Do Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.
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