Testing Sohla's Trail Mix Cookies | Healthy-ish | Bon Appetit Review 77

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

mixed nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Seeds are often less expensive and nut-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate offers health benefits and chunks can be cheaper.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit adds moisture but may not be as sweet.

Preheat the oven to 350°F.

On a half sheet pan, add mixed nuts, raw sunflower seeds, raw pecans, raw pumpkin seeds, and 1/2 cup (60 grams) of old-fashioned oats.

Toast the nuts and oats in the oven for 10 to 12 minutes until golden and fragrant, stirring halfway through.

In a large bowl, combine granulated sugar, dark brown sugar, kosher salt, and baking soda.

Add melted and slightly cooled butter, 1 large egg, and vanilla extract to the bowl, and whisk until homogeneous.

Let the wet mixture sit until the nuts are done toasting and cooled slightly.

After toasting, transfer the nut mixture to a bowl to cool.

Add dried sweet cherries, cranberries, and black raisins to the nut mixture and toss to combine.

Add 70% cocoa dark chocolate to the nut and fruit mixture and toss to combine.

In the large bowl with the wet ingredients, stir in all-purpose flour until incorporated.

Fold the trail mix into the cookie dough until everything is coated.

Refrigerate the cookie dough for at least 2 hours or up to 3 days.

For a second batch, repeat the process with cooled nuts and seeds, dried fruit, and chocolate chips, ensuring no melting occurs this time.

Portion the chilled dough using a number 16 scoop (about a quarter cup) and pack it firmly into the scoop.

Place the cookie dough balls on a baking sheet, smushing them down to about 2.25 inches wide and 0.75 inches thick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens