This cookie is like having a bag of trail mix muddled together into a chewy, scrumptious cookie. It’s a cookie that I’ve made a dozen different ways for the past 10 years. I typically make these cookies vegan, since this recipe stemmed off of a vegan-cookie recipe. Every time I make these cookies, they’re always a little bit different than the last batch. And they almost always coincide with a long road trip or a day hike.
I added eggs to this batch only because I was out of bananas and tofu, which are two of my all-time favorite egg replacers for vegan cookies. I give the option to use either of the two in this recipe.
As for the ingredients, I added raisins, walnuts and chocolate chips – but feel free to add different dried fruits and nuts to the mix. In the past I’ve used dried cranberries and chopped dried apricots. I’ve also used pecans and almonds instead of walnuts. This recipe has room for a variety of ingredients, so have fun with it.
Ingredients – Vegan option: Replace the egg with half of a mashed banana, OR 1/4 cup pureed tofu.
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 1/2 cups brown sugar
1 cup butter (2 sticks), softened
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon fine-grain sea salt
1 teaspoon baking soda
1 1/2 cups rolled oats (not instant oatmeal)
3/4 cup raisins
1/2 cup shredded unsweetened shredded coconut
1 cup walnuts, chopped
1 cup semi-sweet chocolate chips
Mix sugar and butter into a standing mixer until creamy (or by hand in a large bowl). Mix in eggs, vanilla extract, salt, and cinnamon together.
In a separate bowl, mix flours and baking soda.
Slowly add flour mixture into the wet ingredients until combined. Next, stir in the dried oatmeal, chocolate chips, raisins, coconut, and walnuts until all the ingredients are well incorporated.
Tear off a large piece of wax paper or parchment paper and plop cookie dough onto it. Fold the sides and place into a large plastic zip-lock bag and into the refrigerator for 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Remove from refrigerator and spoon tablespoon size balls onto a cookie sheet.
Bake for 10 minutes.