Fall officially began on September 23 this year and over the past two weeks the weather has been absolutely glorious in my neck of the woods.
As part of our schooling, we aim to go on an outdoor adventure once a week. It’s a right in the schedule book. But because it’s been so beautiful lately, we’ve gotten in a few more walks than normal – and I’m L.O.V.I.N.G. it!
A hearty hike will often lead to a hearty appetite, and I found a recipe for “Trail Mix Cookies” in my mother’s recipe box. They’re scrumptious and are a perfect way to end a walk in the woods.
If you need a new cookie recipe, maybe you could give this one a try. And if you need a new outlook on life, maybe you could try a scenic drive or a nature hike. There’s nothing quite like enjoying God’s creation to give a person a fresh outlook on life!
Trail Mix Cookies
1 c. sunflower seed butter
1 c. sweetened coconut flakes
½ c. semi-sweet chocolate chips*
½ c. dried cranberries
½ c. dates, chopped
¼ c. brown sugar
¼ c. maple syrup
1 large egg
½ t. vanilla
½ t. baking soda
¼ t. salt
Preheat oven to 350 degrees.
Put all the ingredients in a large bowl and mix well (using a stand mixer).
Drop by generous tablespoon full on a parchment lined cookie sheet.
Bake 12-14 minutes or until set but still soft.
Cool on the cookie sheet.
Store leftovers in a covered container.
Can be frozen.
However, if you use Enjoy Life brand chocolate chips you’ll have made a cookie that is
gluten, dairy, corn and soy free! And your food-allergy friends will LOVE you!