Hiking Cookies
In answer to your question, yes, you do need cookies while hiking. Have you ever been mid-hike, about to turn around and head back to the car when a meltdown hits? Yeah, me too. I‘ll tell you what, that walk (more like a drag) back to the car makes the whole adventure feel like a failure. Hiking cookies are sounding pretty useful right about now, huh? These aren’t your crispy, chewy cookie held together with butter and sugar but a muffin-like, dense and sturdy little snack which doubles as a bribe to keep walking. You can mix up your mix-ins and even leave out the coconut sugar if you want a less sweet treat. We eat them sometimes on the way back to the car and sometimes sitting on our porch with a glass of milk.
Ingredients:
½ cup butter, melted and slightly cooled
¼ cup maple syrup
¼ cup coconut sugar
2 eggs
2 teaspoons vanilla extract
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup rolled oats
¾ cup flour
⅓ cup unsweetened shredded or flaked coconut
⅓ cup raisins
⅓ cup chocolate chips
Directions:
In a large bowl, whisk the butter, maple syrup, coconut sugar, eggs, vanilla, and salt. Add the baking soda, cinnamon, oats, and flour into the bowl and gently fold together. Add the coconut, raisins, and chocolate chips and fold through. Pop the bowl in the fridge for about 20 minutes to slightly firm up the dough before scooping. Preheat your oven to 350 degrees F and line a large baking sheet with parchment. Scoop 1 tablespoon full of dough onto the baking sheet about 2 inches apart as they will spread. Bake for about 12 minutes or until the edges are just golden. Let them cool on the baking sheet for a few minutes before moving to a plate or cooling rack. Keep in an airtight container and enjoy on your summer adventures!
