Trail Mix Cookies

These cookies are rich in nutrients, and can easily be made dairy and gluten-free by using all Earth Balance butter substitute and Bob's Red Mill gluten-free baking flour.

Enjoy baking and eating these healthy snacks.


¼ cup organic, softened butter
¼ c Earth Balance vegetable shortening
½ c sucanat (raw sugar)
1 large, organic egg
½ t baking soda dissolved in 1 T warm water
½ cup plus 2 T whole grain flour (wheat, spelt, oat)
½ t sea salt
½ t vanilla
1 ½ cup old-fashioned steel-cut oats
½ cup flaked, unsweetened, coconut (I recommend Bob’s Red Mill)
6 oz package semisweet chocolate chips (Sunspire is my favorite: a yummy, grain-sweetened option)
1/3 c roasted peanuts
½ c organic raisins

In a bowl, cream the butter and the shortening with the sugars and beat in the egg, the baking soda mixture, the flour, salt, and vanilla. Still in the oats, coconut, chocolate chips, peanuts and raisins. Drop rounded Tablespoons of the dough about 4 inches apart onto baking sheets. Flatten slightly with a fork or spatula, until about 3 inches in diameter. Bake the cookies in batches in the middle of a preheated 375 F oven for 8-10 minutes, or until lightly golden. Makes about 2 ½ dozen.