Okay, my friends, I have done it. I have made a cookie that actually is a bit healthy, a lot flavorful and ridiculously moist. There is so much going on in this tiny little bite that you won’t even want to question why I give permission to eat more than 1 at a time!
The inspiration for this recipe is something super personal to me—Earth Day. Not only is it this coming Friday, but it is something that someone very close to me, who we lost all too soon in February, loved. My stepdad—a true adventurer, outdoorsman, hands-on, lover of nature—it is all him behind this here cookie. While he may not be with us any longer, his spirit will always live on, which is why it felt like a crazy coincidence that I would have this urge to make these “Happy Trails” cookies right around Earth Day, right around when the weather is becoming the perfect hiking weather, and his birthday is only a few weeks away.
Like many of us, healthy eating is always the big plan, but then we see something sweet and our heads are instantly like well, I mean, it won’t kill you to eat this entire box of Thin Mints, right? …my stepdad would always hide his because maybe one of us kids would maybe get into them each year..
I am giving you the best of both worlds here. Half butter, half coconut oil—check. Raisins and chocolate chips—double check. Lots of nuts, even more carrots—yes and yes. Want to know something magnificent? First off, the carrots provide so much MOISTURE! The softest, most dream like cookie that isn’t cakey, you can thank those beautiful carrots for more than just good eyesight! Secondly, the carrot flavor is not overpowering. If you are looking for a carrot cake intensity, this, unfortunately, will not give you that, but mixed with all of the other goodies in this cookie, you have yourself quite a treat. Finally, your add-ins are so versatile, you can swap out whichever ones—but this combo is quite perfect if you ask me!
I am giving you a little bit of health and a little bit of sugar in these cookies! You may think that granola bars and apples are the only great outdoor activity snack, but guess again! This here recipe is the perfect addition to your most wild of adventures. Dedicated to my spunky, crazy, full-of-life, extraordinarily courageous step-dad whom I know would highly approve of this recipe!
Butter, room temperature—4 oz, or 1 stick
Coconut Oil, melted—4 oz, or ½ C
Brown Sugar—8 oz, or 1 C
Sugar—2 oz, or ¼ C
Vanilla Extract—1 tsp
Flour—18 oz, or 3 C
Baking Soda—1 tsp
Carrots, shredded—4 oz, or 1 C
Chia Seeds—0.25 oz, or ½ TBL
Sunflower Seeds—1 oz, or ¼ C
Peanuts—2.5 oz, or ½ C
Raisins—3 oz, or ½ C
Chocolate Chips—3 oz, or ½ C
In the bowl of your mixer, cream together the butter and sugars.
Once smooth, slowly stream in the melted coconut oil.
Add the eggs and the vanilla.
Sift together the flour, baking soda, salt and cinnamon.
Slowly add this to the mixer.
Scrape down the sides of your bowl.
Add in the shredded carrots and the remaining add-ins.
Remove from the mixing bowl and wrap in plastic to chill.
When you are ready to bake, preheat your oven to 350˚ F.
Roll into balls, about 2 oz, and bake for 12-14 minutes, until slightly golden.
Remove from the pan onto a cooling rack.
Wait a few minutes (to avoid burning your mouth!) before devouring.