I can’t say I’m much of a trail mix fan. Some people just love it, but I’m not one of those people.
Years ago, my uncle introduced me to Prana Kilimanjaro Delux Chocolate Mix, which is essentially a trail mix type of snack. Now, I won’t deny that it’s pretty darn tasty, but not being a fan of trail mix, it just wasn’t my cup of tea.
However, I am a fan of cookies, and so I thought I would try to turn this trail mix snack into tasty cookies.
The result is the recipe below. In fact, it’s one of my uncle’s favorites. He still whips up this recipe on a regular basis and suggested that I share it on my blog. So here it is!
Cookie Ingredients:
- 4.5 cups Prana Kilimanjaro Delux Chocolate Mix (1-681g bag) or your own mix of cashews, almonds, walnuts, raisins, dried cranberries, and dairy-free dark chocolate chips
- 1 cup egg whites
- 1 cup oats (I use gluten-free)
- 2 cups oat flour (I use gluten-free)
- 2/3 cups maple syrup
Cookie Directions:
Put all ingredients into a large mixing bowl and mix well.
Note: If your not sure where to purchase the Kilimanjaro mix, I purchase the 681g bag at Costco.
Line two cookie sheets with parchment paper. Using a spoon, scoop spoonfuls of batter onto the cookie trays. The batter is chunky so don’t expect perfectly formed cookies. Keep scooping out mounds of batter until you have 20-22 medium-sized cookies. You may need to use your hands to help the cookies take shape — don’t be afraid to get your hands a little gooey here.
Place cookie trays into preheated 350 degree Fahrenheit oven and bake for 12-15 minutes or until cookies are no longer sticky to the touch but still soft.
Remove from the oven and let cool for 20 minutes before transferring to the fridge. Let cool in the fridge for about 2 hours to allow cookies to set.
Store in the fridge.
Enjoy!
Desserts à la Mariane 