I set out to make a cookie to beat all cookies. It would be delicious, nutritious, healthy and filling enough for a good hike, workout, or heck, watching TV. I’m calling it the Cherry Pecan Trail Mix Cookie and it has a little bit of everything in it. Well, everything except butter, margarine, eggs, oil, gluten, soy or dairy.

So I made them. And ate them. And I have to tell you. Oh. My. God. These are possibly the best cookies I have ever eaten. Ever. I hope you’ll think so too. Steven didn’t think so. He told me they don’t need the chocolate chips. Seriously? I mean, I can’t imagine a time when you shouldn’t add chocolate chips to something! But to each his own. 🙂 Love you honey!

While these are delicious, the added bonus here is lots of fiber, healthy fats and some protein. Please be sure to toast the pecans. I LOVE toasted pecans. Raw pecans, not so much. So weird. But the toasted pecans are what make these cookies.

You can take these on a hike, put a few in your pocket when you’re skiing, or pop one in your mouth during a long run or bike ride. They are also quite tasty for breakfast, or while binge watching Schitt’s Creek.

Let me know what you think of these. Without further adieu, prepare yourself for the awesomeness of the Plantivores Cherry Pecan Trail Mix Cookie!

Cherry Pecan Trail Mix Cookies 2 — Cherry Pecan Trail Mix Cookies

Try some of our other Plantivores desserts:

Cherry Pecan Trail Mix Cookie

Author: Plantivores
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Category: Dessert

Description

A delicious cookie chock-full of nutrients and yumminess!

Scale

Ingredients

Dry

2 cups oat flour (make your own by grinding up whole or rolled oats in a high-speed blender. Use certified gluten-free as necessary. )
3/4 cup oats (Use certified gluten-free as necessary)
1 teaspoon cinnamon
2 tablespoons chia seeds
1 teaspoon baking soda
¾ teaspoon sea salt
2 cups chopped pecans

Wet

1 ripe banana
1 tablespoon vanilla
½ cup maple syrup
1/3 cup brown rice syrup

Add-ins

¼ cup pepitas (or sunflower seeds)
1/3 cup dried cherries, oil-free and sugar-free. (If you can’t find them you can sub this amount of raisins instead)
1/3 cup raisins
1/3 cup dairy-free or vegan chocolate chips

Instructions

Pre-heat oven to 325 degrees.
Spread chopped pecans on a non-stick cookie sheet (or line one with parchment) and bake for 8-10 minutes. Watch them closely so they don’t burn.
Remove from oven and let cool.
Increase oven temperature to 350 degrees.
Mix all dry ingredients in a large mixing bowl until well-combined (including the toasted pecans).
Combine all wet ingredients in a medium mixing bowl until smooth.
Add wet ingredients to dry ingredients and stir until just combined.
Fold in add-ins.
Drop by rounded spoonfuls onto a non-stick cookie sheet(s).
Bake for 25-30 until firm.
Makes approximately 24 cookies

Notes

These are especially delicious when still slightly warm from the oven.
These store well in an airtight container in the refrigerator for a few days or in the freezer for several months.
If you are eating them from the refrigerator or freezer, pop them in the microwave for 10-15 seconds on each side or until just warmed and enjoy!
NOTE: The secret to these cookies is toasting your pecans before adding them to the cookies. I nearly skipped this step out of sheer laziness, but trust me, DO NOT SKIP THIS STEP. Toasted pecans give these cookies a slightly buttery-tasting flavor. Toast your pecans people. 🙂
ANOTHER NOTE: If you want to feel like you’re being extra healthy, press the mixture into a 9×13 pan, cook until firm (about 25-30 minutes), cool and cut into squares. Then you can call them granola bars. 🙂