Healthy trail mix cookies from Miraval Resort and Spa’s pastry chef Kim Macy. Featuring whole grains, fantastic healthful oils from the seeds and nuts, vitamins and antioxidants from the fruit, and of course loads of fiber, these cookies can be enjoyed on the hiking trail for a burst of energy or dunked in a glass of cold milk as a yummy treat.
Making these cookies is really easy — you use a simple “drop” method — and I never hesitate to give them to our daughter because they’re so full of good ingredients. The recipe makes quite a few cookies, but they freeze well if you seal them tightly in a freezer bag.
- ½ Cup light or dark brown sugar
- 4 Tablespoons butter, softened
- ¼ Cup raw cane sugar
- ½ Cup honey or agave nectar
- 2 egg whites
- 1 Cup all-purpose flour
- ½ Teaspoon baking soda
- ¼ Teaspoon kosher salt
- 2 Cups rolled oats
- ½ Cup mixed dried fruit (cranberries, cherries, blueberries, etc.)
- ½ Cup mixed seeds and/or nuts (pumpkin, sunflower, etc.)
- ¼ Cup mini semisweet chocolate chips
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a stand mixer fitted with a paddle attachment, cream the brown sugar, butter, and cane sugar together until smooth. Add the honey and egg whites, then scrape down the sides of the bowl using a rubber spatula, and continue to mix for another minute.
In a small bowl, whisk together the flour, baking soda, and salt. Add the flour mixture with the oats to the mixer and continue mixing until just combined. Last, add the fruit, seeds, and chocolate chips. Scoop 1-tablespoon portions onto the prepared baking sheet, leaving about an inch between the cookies. Bake until the cookies are lightly browned and they release from the parchment, 8 to 10 minutes. Remove from the oven and cool on a wire rack.