Trail Mix cookies

These cookies are inspired by trail mix. They’re crammed with walnuts, pecans, cashews. They are packed with cranberries and kissed with chocolate chips and pepitas. Made with a base of ancient grains including quinoa, oats, and millet. Last but not least, if you are looking to reduce your sugar, these are perfect for that too! Boasting half the sugar, we've combined erythritol with cane sugar bringing you a half the sugar cookie that will help fuel your energy for hours. Makes 12
SKU: DYB-JA-2268
$12.95
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These cookies are inspired by trail mix. They’re crammed with walnuts, pecans, cashews. They are packed with cranberries and kissed with chocolate chips and pepitas. Made with a base of ancient grains including quinoa, oats, and millet. Last but not least, if you are looking to reduce your sugar, these are perfect for that too! Boasting half the sugar, we've combined erythritol with cane sugar bringing you a half the sugar cookie that will help fuel your energy for hours. Makes 12

These cookies are inspired by trail mix. They’re crammed with walnuts, pecans, cashews. They are packed with cranberries and kissed with chocolate chips and pepitas. Made with a base of ancient grains including quinoa, oats, and millet. Last but not least, if you are looking to reduce your sugar, these are perfect for that too! Boasting half the sugar, we've combined erythritol with cane sugar bringing you a half the sugar cookie that will help fuel your energy for hours. Makes 12

YOU WILL NEED  

  • 2 large eggs 

  • ½ cup melted and cooled (to room temperature) butter 

 

DIRECTIONS 

  1. Add your egg to your cooled butter and beat for 2 minutes on medium speed until egg and butter is combined and mixture is pale yellow and fluffy 

  1. Empty contents of your pouch into your butter and egg mixture and mix to combine until wet and dry ingredients come together. If your dough is too dry and does not come together add 1 tablespoon water at a time, blending after each addition until your dough comes together.  

  1. Wrap bowl with a piece of plastic wrap and refrigerate for 2 hours or overnight (the longer your cookie mix is refrigerated, for up to 24 hours, the better the cookie becomes) 

  1. Preheat oven 350F 

  1. Parchment line a baking sheet 

  1. Remove your cookie dough from the refrigerator and pinch off 2” chunks. Roll your chunks into a ball and lightly press down your rolled dough onto your cookie tray OR press your chunks into the scoop of an ice cream scoop and pull your cookie dough balls out and lay onto your cookie sheet. Your cookie dough may stick in the ice cream scoop. To prevent sticking, moisten the scoop with a little water and it will help you remove the dough. The colder the dough the better.  

  1. Bake cookies for 11 to 13 minutes in preheated oven. They are best to remove slightly under done as they will cook a little more after you remove your tray from the oven. Let your cookies cool completely on your tray before removing them onto a wire rack 

  1. Store cookies in an airtight container for up to a week. 

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