Seeing my friends try out my recipes and get giddy when they have success makes me wildly happy. So when one of those friends I’ve known my entire life (Hi Erica! 😀 ) asked me to create a trail mix/granola type cookie I was thrilled…. and it gets me baking something other than the “typical” recipes I usually make. The interwebs gave me LOTS of inspiration for these cookies, but of course I had to tinker with the recipe I found to make it just right.
The spelt flakes and pumpkin seeds in these little guys keep the cookies crunchy like trail mix, but the usual cookie suspects (butter, flour, eggs) keep it soft and chewy in between. They would be perfect to pack on a hike or substitute a crumbled one for granola on top of yogurt and fruit for breakfast (who me? I didn’t do that! He he he).
If you liked this recipe you are going to love these ones!
Spelt Trail Mix Cookies
- 1 cup organic whole spelt flour
- 2 cups spelt flakes or rolled oats
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter at room temperature
- 1/2 cup local honey
- 1 large egg at room temperature
- 2 tsp pure vanilla extract
- 1/2 cup raisins
- 1/2 cup dark chocolate chips
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, spelt flakes or oats, baking soda, salt, and cinnamon.
Using a stand mixer bowl or another bowl and hand held mixer, whip together the butter and honey until light and fluffy. Add the egg and vanilla and mix to combine.
Slowly add the dry ingredients into the wet ingredients and mix on low speed until just combined.
Fold in the raisins, chocolate chips, pumpkin seeds, and sunflower seeds.
Using a 1/4 cup measuring cup, drop the dough onto the parchment paper lined baking sheets. Using your hands, compact each mound of dough together, round into a ball then flatten into a disk. Place each cookie 1 inch apart (they won't spread much during baking.
Bake for about 12-15 minutes or until the bottoms are golden brown. Transfer to a wire rack to cool.