Description
This cookie gets its name from the West Coast Trail on Vancouver Island. It’s my adaptation of the perfect nut-free trail cookie that’s been our family’s favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies.
Ingredients
- 1 cup unbleached all-purpose flour
- ½ cup whole wheat flour
- ⅓ cup flax seed meal
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
- 1 cup dried cranberries
- ¾ cup unsweetened shredded coconut
- ½ cup coarsely chopped pumpkin seeds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk together all-purpose flour
- whole wheat flour
- flax seed meal
- cinnamon
- baking soda
- and salt in a bowl.
- Beat together butter
- brown sugar
- and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats
- chocolate chips
- cranberries
- coconut
- and pumpkin seeds into dough just until evenly combined.
- Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
- Bake cookies in the preheated oven until lightly golden at the edges
- about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 42 mins
Servings: 36