Trail Mix Cookies taste like the most delicious granola bars but in a soft cookie form.  My kids love these cookies and I feel good about making them because they are healthier than regular cookies.  The base of the cookies is made with fiber-rich oats and Bob’s Red Mill Organic Ivory Wheat Flour.

Ivory Wheat flour is stone ground from organic whole grain hard white wheat berries. This 100% whole grain flour has a creamy color and yields baked goods with a lighter flavor and texture than regular whole wheat flour.  It is a great way to add whole grains into your baked goods.  Ivory Wheat works like other whole wheat flours and will make your baked goods denser.  Use a 50/50 ratio of Ivory Wheat and All-Purpose flours in your recipes.

Sweet, healthy dried cherries and toasted pumpkin seeds are mixed into the dough.  I added broken pretzel twists for a bit of fun.  A touch of cinnamon rounds out the flavors.  These cookies keep well in an airtight storage container or freeze beautifully too.

Trail Mix Cookies

Makes 24 cookies

1 cup (3 ounces) Bob’s Red Mill Instant Rolled Oats

1/2 cup (2 ounces) Bob’s Red Mill Organic Ivory Wheat Flour

1/4 (1 ounce) cup All-Purpose Flour

1/2 tsp salt

1/4 tsp ground cinnamon

1/4 tsp baking soda

5 tablespoons unsalted butter, melted and cooled

1 large egg

2 tsp vanilla extract

1 cup (7 oz) packed light brown sugar

1/2 cup dried cranberries or raisins

1/2 cup Bob’s Red Mill Raw Pumpkin Seeds, toasted

1/4 cup semisweet chocolate chips

12 mini pretzel twists, each broke in half

  1. Adjust oven to 350 degrees.  Line two baking sheets with parchment paper.  Whisk oats, Ivory Wheat Flour, salt, cinnamon, and baking soda together in a bowl.
  2. Whisk melted/cooled butter, egg, and vanilla together in large bowl.  Stir in sugar until smooth, smearing any remaining clumps of sugar against side of bowl.  Stir in oat mixture until just combined, then stir in cherries, pumpkin seeds, and chocolate chips.
  3. Working with 1 heaping tablespoon of dough at a time, roll into balls and tuck one half pretzel twist in each dough ball.  Space dough balls 2 inches apart on prepared baking sheets.
  4. Baking, 1 sheet at a time, until edges are set and beginning to brown,  (Cookies will look raw between cracks and seem underbaked) 12-15 minutes.  Let cookies cool on sheet for 10 minutes.  Transfer to wire rack and let cool completely before serving.

Recipe adapted from America’s Test Kitchen recipe from “The Perfect Cookie”.  This is not a sponsored post.  I was not paid for this post.