Servings: 36 Servings
Calories: 96kcal
This recipe for a hearty and chewy trail mix cookie is courtesy of Miraval Resort in Arizona and appears in Sweet & Savory, the resort’s cookbook.
Ingredients
- 4 tablespoons butter or butter spread - softened
- ½ cup Splenda Brown Sugar Blend (or Brown Sugar) - or use Splenda brown sugar blend
- ¼ cup rapadura (unrefined cane) sugar
- ½ cup honey - or agave nectar
- 2 whole egg whites
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups rolled oats
- ½ cup mixed seeds (pumpkin, sunflower)
- ½ cup mixed dried fruit (cranberries, blueberries, cherries, apricots)
- ¼ cup mini semisweet chocolate chips
Instructions
- 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.
Video
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Nutrition
Serving: 1 Serving | Calories: 96 kcal (5%) | Carbohydrates: 17 g (6%) | Protein: 2 g (4%) | Fat: 2 g (3%) | Fiber: 1 g (4%)