July 3, 2019
The chewiest cookies I have ever tasted
One of my goals this summer is to go biking more often, and the perfect snack to bring along the trail with me is of course, trail mix.
However, sometimes at a pit stop after lunch, you just need a sugary pick-me-up, and these Trail Mix Cookies are just that. I mean they are sort of trail mix, right?
The secret ingredient in these cookies is definitely the vinegar. Combined with the baking soda, the vinegar contributes to the chewy, soft texture of the cookie. Don’t worry though – you definitely will not be able to taste it!
So next time you get on that trail to go hiking or biking, ditch the trail mix, and bring along these cookies with you!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Trail Mix Cookies.
- 3/4 cup unsalted butter, softened to room temperature
- 1/4 cup avocado or melted coconut oil
- 1 cup light, packed brown sugar
- 1/3 cup white, granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 large egg
- 1 teaspoon apple cider or white vinegar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1-1/2 cups semisweet chocolate chips
- 3/4 cup pretzels, chopped
- 3/4 cup walnuts, chopped
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
- In a large bowl, beat the butter, sugars, vanilla, and almond extract until fluffy. Beat in the egg and vinegar. Fold in the baking soda, salt, and flour until well incorporated. Fold in the chocolate, pretzels, walnuts, and cranberries. Wrap dough in plastic wrap, and refrigerate for at least 1 hour or overnight.
- Roll about 1 tablespoon of dough into a ball, and place on the baking sheet. Repeat with the remaining dough. Bake cookies for 7-8 minutes or until their edges are slightly golden, but the centers are soft and slightly undercooked. They will continue to cook on the baking sheet while they are cooling. Allow to cool slightly, serve, and enjoy!
