As the Fourth of July was quickly approaching, my daughter and I were frantically trying to think of a creative, “red, white and blue” dessert to make for our family cook-out. We thought of many ideas, including ice creams, cupcakes, and even pies, but my daughter was determined to think of something tasty yet also on the healthier side. We came upon an old recipe for Trail Mix Cookies I had previously made in my last published cookbook 200 Best Smoothie Bowl Recipes, and suggests using dried blueberries and dried cranberries to make a festive red, white, and blue cookie! With a small drizzle of white chocolate, these cookies are the perfect dessert at any Fourth of July meal.
July 4th Trail Mix Cookies
Prep: 25 minutes
Cook: 8-9 minutes
Yield: about 30 cookies
1/2 cup unsalted butter softened
1/2 cup light brown sugar
1/4 cup honey
1 teaspoon vanilla extract
1 1/4 cup old fashioned oats
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup dried blueberries
1/4 cup dried cranberries
1/2 cup mixed nuts chopped
1/4 cup white chocolate chips (optional)
Preheat the oven to 350 degrees fahrenheight.
Using a hand or stand mixer, beat butter, brown sugar and honey until smooth. Add egg and vanilla and beat until combined. In a separate bowl, combine oats, flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in dried blueberries, dried cranberries and mixed nuts.
Line two baking sheets with parchment paper. Scoop the dough into balls (about the size of two tablespoons) and place about two inches apart on the baking sheets. Using your thumb, lightly press into each of the cookies to give them a flatter shape. Place the baking sheets into the oven for about 8-9 minutes or until the bottoms have browned.
Optional white chocolate drizzle:
As the cookies cool on a wire rack, place the white chocolate chips in the microwave for about 1 minute, stirring periodically to prevent burning. Place the melted white chocolate in a plastic bag, and cut the tip to make a piping bag. Drizzle the white chocolate over the top of the cookies for an optional festive touch!