Elyse’s go-to power snack for early morning adventures and workouts
Trail Mix Breakfast Cookie
Makes 20 cookies
Gluten-free: use certified GF oats
Vegetarian/Diary free: sub 6 tablespoons virgin coconut oil
- 1 1/2 cups rolled oats
- 1 cup oat flour
- 1/2 cup almond flour or almond meal
- 1/2 cup coarsely chopped walnuts, pecans, or peanuts
- 1/3 cup chocolate chips
- 1/3 cup unsweetened dried tart cherries, cranberries, or raisins
- 1/3 cup unsweetened shredded coconut
- 1/4 cup ground flax
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter*, slightly melted
- 1/3 cup coconut sugar (or cane sugar)
- 1 egg, whisked
- 1/4 cup honey
- 1 teaspoon vanilla extract
*If your butter if salted, reduce the salt in the recipe to 3/4 teaspoon
- In a large bowl, combine the oats, oat flour, almond flour, walnuts, chocolate chips, dried fruit, coconut, ground flax, cinnamon, salt, and baking
- In a separate bowl, beat the butter and sugar until Add the egg, honey, and vanilla and whisk until well blended. Add the wet ingredients to the dry ingredients and mix until combined. Cover and chill the dough in the fridge for 1 hour.
- Position a rack in the center of the oven. Preheat the oven to 350°F. Line a baking sheet with parchment
- Roll the dough into golf ball–size balls and set them on the prepared baking sheet, spacing them 1 inch Use your palm to flatten them slightly.
- Bake for 14 to 16 minutes, until golden brown on the edges. Use a spatula to transfer the cookies to a cooling rack to
Time Saver Tip: Keep a bag of these cookies stashed in your freezer so you’re always prepared.
Recipe from RISE & RUN. Copyright © 2021 by Shalane Flanagan and Elyse Kopecky. Photography copyright © 2021 by Erin Scott. Published by Rodale Books, and imprint of Penguin Random House, LLC.
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