I hope that everyone had a wonderful weekend, I know I did! My dad and stepmom arrived yesterday to visit us for the first time here in Columbus and we have been having a blast showing them around the city and going out to eat. Ironically enough, our big life news today is that we will be moving to Austin Texas at the end of August! This is such an exciting time for us and we cannot wait to start a new little life somewhere with no snow, more music and a bigger backyard.
Anyways, the reason that I am choosing to tell you this now, is because when you move, one of the hardest things, for me at least, is cleaning out the kitchen cabinets! I don’t know about you, but it seems like I don’t realize how much our trips to Costco have accumulated until we are about to move. Between my hoarder collection of assorted dried fruits, and my obsession with saving money by buying nuts in bulk, our pantry is looking like a big beast to tackle before we ship off.
Recently, in order to minimize our packed food amount, I have been slowly but surely using up all our dry goods in these trail mix cookies, they may as well be called “Kitchen Sink Cookies” because you can cram just about anything into these bad boys. The recipe I used below is my favorite, but seriously you can put anything in these: walnuts, almonds, oats, sunflower seeds, dried blueberries, flax seeds, chia seeds, whatever you are trying to get rid of. They are packed with nutrients, just like trail mix, and have less sugar than your average cookie. Not to mention they are vegan!
- 2 tbsp coconut oil
- 2 tbsp Earth Balance (or similar non-dairy butter)
- 1/2 cup brown sugar (light, loosely packed)
- 2 tbsp raw agave
- 1/2 cup applesauce
- 1 cup whole wheat flour
- 1/2 tsp basking soda
- 1/4 tsp salt
- 2 cups steel cut oats
- 1/4 cup sunflower seeds
- 1/4 cup chopped almonds
- 1/4 cup chopped dried apricots
- 1/4 cup dried cranberries
- 1/4 cup dark chocolate chips (make sure they are vegan like Trader Joe's brand)
- -Preheat oven to 350° F and line baking sheet with parchment paper (or use silicon baking mats to be more eco-friendly!)
- -In a large bowl, cream together "butter", oil, sugar, and agave. Add applesauce and scrape down the sides of the bowl with a rubber spatula.
- -In a small bowl, whisk together flour, baking soda, and salt. Add flour mixture and steel cut oats into the wet ingredients. Stir until combined, then fold in the nuts, seeds, dried fruits, and chocolate chips by hand.
- -Scoop dough into 1 tablespoon size portions and place on cookie sheet (leaving about one inch between each cookie, they do not spread out a lot while baking).
- -Bake until cookies are lightly browned, between 8-10 minutes. Remove from oven and cool on a wire rack.