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 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!
What do you think? Per his request I am working on a simple oatmeal raisin cookie recipe. Stay tuned for that. Without further adieu, prepare yourself for the awesomeness of the Plantivores Cherry Pecan Trail Mix Cookie!
- 2 cups oat flour (make your own by grinding up whole or rolled oats in a high-speed blender)
- 3/4 cup oats
- 1 teaspoon cinnamon
- 2 tablespoons chia seeds
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 2 cups chopped pecans
- 1 ripe banana
- 1 tablespoon vanilla
- ½ cup maple syrup
- 1/3 cup brown rice syrup
- 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
- 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
--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. 🙂
This recipe was submitted to Ricki Heller’s Wellness Weekend.