West Coast Trail Cookies

This perfect nut-free trail cookie, loaded with chocolate chips and dried cranberries, gets its name from the West Coast Trail on Vancouver Island.

• Preparation Time: 20 mins
• Cooking Time: 12 mins
• Total Time: 32 mins
• Calories: 172 Calories

Ingredients

• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 2 cups rolled oats
• 1 cup dried cranberries
• 1 cup unbleached all-purpose flour
• 1 cup dark brown sugar
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup whole wheat flour
• 0.33333334326744 cup flax seed meal
• 0.75 cup unsweetened shredded coconut
• 0.5 cup coarsely chopped pumpkin seeds

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.

Step 3

Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.

Step 4

Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.

Step 5

Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.