We all love cookies. I personally like to eat cookies when on the trail. It is my reward for reaching a summit when I am bagging peaks. In the winter, it is my go to snack post cross country skiing.

Here are two recipes that are simple, delicious and full of great ingredients.

Vegan Trail Mix Chocolate Chip Cookies

From the Cookbook Nourish

Ingredients

2-3 ripe bananas

1/2 cup natural unsalted organic nut butter

1/4 cup light olive oil

3/4 tsp pure vanilla extract

1/4 tsp almond extract

2 cups whole oats

1/2 cup unsweetened shredded coconut

2 tbsp hemp or chia seeds

3 tbsp raw unsalted pumpkin seeds

1 tsp aluminum free baking soda

1/4 tsp cinnamon

1/4 tsp sea salt

1 cup carob, dark chocolate chips or crumbled high quality dark chocolate

How

1. Pre-heat oven to 350 F.
2. Line a cookie sheet with parchment paper.
3. In a large mixing bowl beat mashed bananas, nut butter, olive oil, almond extract and vanilla extract.
4. Add in oats, coconut, cinnamon, salt, baking powder, chia, hemp, pumpkin seeds. Beat until well mixed.
5. Stir in chocolate.
6. Place large spoon sized amount on cookie onto sheet.
7. Bake for 12-14 minutes.
8. Remove from oven and allow to cool. 

 

No Bake Oatmeal Raisin Cookies

From reciperunner.com

Ingredients

2 tbsp coconut oil, melted

1/3 cup maple syrup

1/4 cup mashed banana (about 1/2 of a banana

1/4 cup unsweetened almond milk

1/4 cup almond butter

1 tsp vanilla extract

2 cups old fashioned oats

1/3 cup raisens

2 tbsp chopped pecans

1 1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp kosher salt

How

1. In a medium sized saucepan over medium high heat whisk together the melted coconut oil, maple syrup, mashed banana, almond milk, and almond butter until smooth.
2. Bring the mixture to a boil then immediately remove from the heat.
3. Whisk in the vanilla extract.
4. Add in the remaining ingredients and fold together with a rubber spatula until everything comes together.
5. Line a baking sheet with parchment paper or wax paper and use a small ice cream scoop or large spoon to scoop out the cookie dough.
6. Place the cookies in the freezer to set up for about 15 to 20 minutes.
7. Store the cookie in an airtight container in the freezer or refrigerator.