Recipe: Loaded Trail Mix Cookie Recipe
Healthy and Delicious Trail Mix Cookies make a great breastfeeding snack.
Easy Family Meal Ideas
Snacking with purpose. We love snacks around here, and our favourite snacks are ones that are both delicious and functional. When putting snacks on the menu of the Bloom Bundle or into the bellies of my kiddos, I do my best to ensure that they do not cause glucose spikes, and that they are packed full of nutrients. These Loaded Trail Mix Cookies are inspired by Beyond Nourish’s breakfast cookies, and feature:
Sprouted Oats from One Degree Organics which promote lactation but are also full of folate, iron, zinc and soluble fibre (hello, beta glucan), shown to reduce cholesterol, blood sugar and insulin response and support a healthy gut.
Pumpkin & Sunflower Seeds are both high in magnesium, a nutrient responsible for over 300 enzymatic processes in our body, including energy production, stress reduction and blood glucose control.
Hemp Hearts from Manitoba Harvest are high in Omega-3 fatty acids, and a great source of plant protein.
Walnuts are extremely high in manganese, a mineral that supports healthy bone. and collagen production. They are also an amazing source of polyunsaturated fat, which is important for brain health, blood clotting and muscle strength.
Dark Chocolate, high in magnesium and a mood booster.
Cranberries from Patience Fruit Co., which have no sugar added and are high in vitamin C and fibre.
These cookies are incredibly easy to make, and I always make a double batch. They freeze perfectly and in our house, they definitely don’t last too long!
Loaded Trail Mix Cookies
Yield: 18-24
Ingredients
1 1/4 cup One Degree Organics Sprouted Oats
1/4 cup almond flour
1/2 cup raw sunflower seeds
1/3 cup walnuts
1/4 cup raw pumpkin seeds
1/4 cup chopped hazelnuts
1/4 cup Manitoba Harvest hemp hearts
3 Tbsp chia seeds
1/4 cup Patience Fruit Co. dried cranberries (or any dried fruit)
1/4 cup shredded coconut
1/3 cup dark chocolate chips
1 tsp chinnamon
1/2 tsp salt
1/2 cup maple syrup
1/3 cup nut butter of choice
1 tsp vanilla
1 egg or flax egg
Method
In a large mixing bowl, combine all the dry ingredients nad mix well.
In a separate bowl, combine wet ingredients until well mixed.
Fold the wet ingredients into the dry ingredients and let it set for 20-30 minutes.
Preheat oven to 350F
Using a large cookie scoop, scoop cookie dough onto a baking tray and flatten slightly.
Bake for 15 minutes and let cook before transferring onto a wire rack. The cookies will be very delicate right out of the oven so it’s important to let them cool and solidify together before moving them.
Store in an airtight container on the counter for 3-5 days, or freeze for up to 3 months.
Tried this recipe? Be sure to tag us in your creations @bloom.natural.nutrition and let us know how you like them!