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Trail Cookies

by BnB Finder | September 23rd, 2016 | Best BnB Bites, Desserts, Recipes
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trail_cookiesSurprise! After-school treats can be both healthy and heavenly to taste. Just ask our friends at L’Auberge Provencale in Boyce, VA, an award-winning wine country inn that captures the spirit of Provence stateside with its gorgeous accommodations, grounds, farm-to-table restaurant, modern luxury amenities, and more. “We believe after-school snacks are important for growing kids. As parents, it’s important to make sure there are healthy, wholesome choices for them to choose from,” says assistant innkeeper Erika Martinez. “These easy, delicious Trail Cookies are a perfect after-school snack as they are packed with nutrients that will help give your child a boost to finish any after-school activities they may have. Serve as a sweet treat to compliment some fresh cut veggies and hummus or Greek yoghurt. This is a great recipe to experiment with as you can change up the seeds, nuts, and dried fruit easily without compromising the finished product. You can also make ahead, portion, and freeze the dough for busier days.”

Trail Cookies

Yields 2
A healthy cookie that is the perfect after-school snack


Print

Prep Time
1 hr 15 min

Cook Time
12 min

Total Time
1 hr 30 min

Prep Time
1 hr 15 min

Cook Time
12 min

Total Time
1 hr 30 min

Ingredients
  1. 1/2 cup coconut oil
  2. 1/4 cup honey
  3. 1/4 cup pure maple syrup
  4. Zest of 1 orange
  5. 1 egg
  6. 1/2 tsp. vanilla
  7. 1/3 cup almond meal
  8. 1/3 cup brown rice flour
  9. 1/2 tsp. baking soda
  10. 1/2 tsp. cinnamon
  11. 1/4 tsp. sea salt
  12. 2 cups old fashioned oats
  13. 1 cup no sugar added dried fruit*
  14. 1 cup nuts and/or seeds**
  15. 1/4 cup Cocoa Nibs
Instructions
  1. In a medium bowl whisk the wet ingredients and orange zest until combined.
  2. In a small bowl whisk together the almond meal, rice flour, baking soda, cinnamon, and sea salt. Combine the wet and dry ingredients and then fold in the oats, dried fruits, nuts and/or seeds, and cocoa nibs.
  3. Cover and place in the refrigerator until chilled.
  4. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  5. Scoop rounded tablespoonfuls, roll them into balls, and press gently onto the baking sheet to form disks.
  6. They should be about two inches apart.
  7. Bake for 10 to 12 minutes, rotating the pan halfway through baking. (The bake times will vary slightly depending on your oven and the temperature of the cookie dough right before baking.) Remove from the oven once the cookies have developed a lovely golden edge and look only the slightest underdone on top.
  8. Let them cool completely on the baking sheet before removing.
Notes
  1. *I used golden raisins, tart cherries, and cranberries
  2. **I used pumpkin seeds, sunflower seeds, and chia seeds
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