Miraval Trail Mix Cookies
This recipe for a hearty and chewy trail mix cookie is courtesy of Mirval Resort in Arizona and appears in Sweet & Savory, the resort’s newest cookbook. This is a family favorite version of a cookie that is packed with ingredients more nutritious than your average chocolate chip recipe, although it does have some chips, too. By using mini chocolate chips, a smaller amount goes much further. You still get the great flavor, with less fat and calories. In fact, one cookie is just 2 grams of fat.
- 4 tablespoons butter or butter spread, softened
- 1/2 cup light or dark brown sugar
- 1/4 cup raw cane sugar
- 1/2 cup honey or agave nectar
- 2 egg whites
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 cups rolled oats
- 1/2 cup mixed seeds and/or nuts (pumpkin, sunflower, etc.)
- 1/2 cup mixed dried fruit (cranberries, cherries, blueberries, etc.)
- 1/4 cup mini semisweet chocolate chips
- Heat the oven to 350° F and line a baking sheet with kitchen parchment.
- In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and cane sugar until smooth. Add the honey and egg whites, 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 this mixture and the oats to the ingredients in the mixer and continue mixing until just combined. Last, add the seeds, dried fruit, and chocolate chips.
- Scoop 1-tablespoon portions onto the prepared baking sheet, leaving about 1 inch between the cookies.
- Bake until the cookies are lightly browned and they release from the parchment, 8 to 10 minutes. Remove from oven and cool on a wire rack.