I don’t bake much in the summer but after a few rainy days the cookie monster hidden inside of me woke up. Nothing goes better with a great cup of coffee than a soft and chewy cookie. How’s that for a visual!
I wanted a hardy cookie that I could toss in my purse or backpack without fear of it crumbling. I may have had a couple of these before an early morning workout. I also think these trail mix cookies would be a perfect after school snack for your kids.
These cookies remind me of a bag of trail mix, hence the name. Feel free to substitute different raw nuts, seeds, dried fruit and chocolate. I’m big on using what’s in my pantry.
What’s your favourite trail mix combination? What’s the secret ingredient that makes it special?
Preheat your oven to 350F and line two cookie sheets with parchment paper.
Using your food processor, pulse the pumpkin seeds, sunflower seeds, cashews, almond flour, cinnamon and vanilla powder until they form a chunky mixture.
In a large bowl combine the walnuts, raisins, chocolate chips, honey and sunflower seed butter with a large spoon.
Add the mixture from the food processor to the large bowl and mix them together. The mixture will seem dry so don’t forget to add the water. Don’t be afraid to add a little extra water to the dough if necessary.
Roll the dough into balls and bake for 20 minutes or until they turn a light golden brown.
Let the cookie balls cool for at least 5 minutes before transferring them to a cooling rack.
Store cookies in an air-tight container on the counter and consider freezing half for an emergency cookie situation.