Oatmeal, coconut, chocolate chunk cookies…aka: trail mix cookies.

A few years ago, a couple friends and I stopped at the cutest little shop in Whistler. Ed’s Bred. They’re a plant-based bakery that specializes in sourdough, vegan treats & drinks. Everything was incredible, and one of the standouts was a coconut oatmeal cookie that I still think about to this day….and this recipe is my best recreation of it! (Note: I’ve included both vegan and non-vegan options below!)

Oatmeal is the base of these cookies, and then there are a bunch of fun add-ins: flaked coconut, chopped pecans, and chocolate chunks. These can be customized, so choose your own adventure with whatever you prefer or have in your pantry. Dried cranberries would be an excellent addition! These cookies remind me of my favourite granola…hence the name. They’re a less messy “on-the-go snack!

oatmeal, coconut, pecan & chocolate chunk cookies (granola cookies)

PRINT RECIPE HERE

recipe: Kelsey Siemens

yields: about 10 cookies

ingredients

1/2 cup coconut oil, melted

1/2 cup (100g) brown sugar, packed

1/2 cup (100 g) granulated sugar

1 egg (substitute with 1 tablespoon water + 1 tablespoon ground flax seed if desired)

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 1/2 (140 g) cups rolled oats

2/3 cup (84 g) all purpose flour (sub with certified gf oat flour to make gluten free)

1/2 cup large flaked coconut (unsweetened)

1/2 cup chopped nuts (I used pecans)

1/2 cup chocolate chips (or chopped chocolate of your choice)

to make the cookies

Preheat the oven to 350 degrees. Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

In a large bowl, mix together the melted coconut oil and sugars until combined. Add the egg (or flax “egg) and vanilla extract, and mix again until combined.

In a small bowl, stir together the baking soda, salt, cinnamon, oats, flour, coconut, nuts, and chocolate. Stir into the wet ingredients, and mix until combined.

Use a cookie scoop to portion out the cookie sizes (I made mine about 70 g), and place onto the prepared baking sheet. Use your hands to squeeze the balls into shape - the dough may be a bit crumbly, that’s normal. If it really doesn’t want to stick together, place the bowl of dough into the fridge for 5 minutes and try again. Repeat if necessary (this helps the coconut oil firm up a bit and provide some structure).

Bake for 10-12 minutes, until golden brown. *Add a chunk of chocolate on top in the last 3 minutes if you want a chocolate pool.

Remove, sprinkle with flakey salt immediately (if desired), and let cool on the pan for 5 minutes before transferring to a cooling rack. Serve!

Store cookies in an airtight container at room temperature for 3-4 days, or in the freezer for several months.

tips:

Always bake 1 test cookie to start, so that you can see how it bakes on your pan and in your oven! That way you can make a few adjustments to the size, time its baked for, etc to fit your preferences!
Feel free to use different mix-ins: dried cranberries, m&ms, chopped peanuts, walnuts, etc

If freezing some of the dough for later, do this by freezing the dough balls on a cookie sheet and then transferring to an airtight container so that the dough balls don’t stick to each other. Add about 1 minutes to the baking time when you go to bake them later.
Want a super crunchy cookie? Flatten out the dough balls before baking, and add an extra minute or two!