I originally made these cookies over the summer for a day of white water rafting and stand up paddleboarding. It was obviously going to be the most adventurous day of the season (I mean, we did a ropes course that was 65 feet high), so I wanted to bring a snack that was not only delicious, but would provide lots of energy and keep us going (and not falling) for a while.
Angela's Happy Trails Adventure Cookies were the perfect recipe. They're pretty healthy as far as cookies go - no added oil and mostly vegan - and are packed with nuts and seeds that would provide lots of protein and nutrients. Plus, using gluten free oats would make them gluten free. They were fairly quick and easy to make, so it left me just enough time to get my packing done for the trip.
While it might not be water sports weather any longer, I still wanted to share this recipe because they'd be great for lots of outdoor fall activities that are sure to be on your calendar soon. Like pumpkin picking and hiking! Here, a few pictures from a trip to Harpers Ferry, WV last fall. And yes, I think they'd be perfect for a few miles on the AT!
Happy Trails Adventure Cookies
Adapted from Oh She GlowsYield: 14-16 cookies
1 cup walnuts
1 cup + 1 Tablespoon oat flour (blended rolled oats)
1/4 cup + 2 Tablespoons rolled oats
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1/2 teaspoon baking soda
1 Tablespoon ground flax seed
1/4 cup maple syrup
3 Tablespoons honey
1/2 Tablespoon vanilla extract
1/3 cup dried sweetened cranberries
3 Tablespoons pepita (pumpkin) seeds
3-4 Tablespoons chocolate chips
Prepare the walnuts: Toast the walnuts on a baking sheet at 325 degrees for 6-8 minutes, stirring once. Allow them to cool for several minutes. Chop them in a food processor (or by hand) until they resemble small crumbs. Set aside.
Increase the oven temperature to 350 degrees. In a large bowl, mix the oat flour, rolled oats, cinnamon, salt, baking soda, and ground flax seed. In a smaller bowl, combine the syrup, honey, and vanilla. Pour the wet ingredients into the dry ingredients and mix well. Fold in the cranberries, pepitas, and chocolate chips.
Form the cookies with wet hands (dip them in water frequently to avoid the dough sticking to your hand) using approximately 2 Tablespoons of dough. Firmly squeeze the dough together and place on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes, or until cookies begin to brown and are set.
Can be stored in an airtight container for several days, if they last that long.