Trail Mix Infused Oatmeal Cookies

Ingredients

• ½ cup butter
• ½ cup brown sugar
• 2 eggs
• ½ cup unsweetened applesauce
• ½ teaspoon vanilla extract
• 2 cups large flake oats
• 1 ½ cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• 1 cup raisins
• ½ cup unsweetened shredded coconut
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• ¼ cup sesame seeds
• ¼ cup ground flax seed

Step 1

Warm your oven to 350°F (175°C) and line three baking sheets with parchment paper to keep the cookies from sticking. In a large bowl, cream together the butter and brown sugar using an electric mixer until the mixture is smooth and fluffy. Beat in the eggs, then add the applesauce and vanilla extract, mixing everything until it’s well combined.

Step 2

In another bowl, whisk together the oats, whole wheat flour, baking powder, salt, and cinnamon. Gradually stir this dry mixture into the wet ingredients until just combined. Gently fold in the raisins, coconut, sunflower seeds, pumpkin seeds, sesame seeds, and ground flax seed.

Step 3

Scoop the dough onto the prepared baking sheets using a rounded tablespoon. To flatten each cookie slightly, dip a fork in cold water and press down gently. Bake the cookies for about 11 to 13 minutes, or until they’re golden and set around the edges. Let them cool on the pans for a few minutes before transferring them to a wire rack.