Who wants a recipe for cookies that are easy to make, delicious, and mooostly healthy?

I always think buying trail mix is a good idea, but it usually ends up sitting in the cupboard for months and going to waste while I eat everything else. As much as I like the idea of trail mix, I’m just really not a trail mix girl.

My mom and I bought a bag of Trader Joe’s dark chocolate raspberry trail mix when we were travelling last month, and the majority of the bag got left in my cupboard to die a slow death. I was trying to be less wasteful and think and I landed on cookies when I was thinking of things that always seem to just disappear from my pantry.

Since I wanted these to be more snack-like than dessert-like, I tried to cut down on as much sugar and oil as possible while still having something I’d want to grab out of the cupboard. I think these are a winner!

Healthy Trail Mix Cookies

Ingredients

• 1 1/4 cup rolled oats
• 1 – 1 1/2 cup favourite trail mix
• 3/4 cup whole wheat flour
• 1/4 cup brown sugar
• 1/4 cup room temp butter
• 1/4 cup water
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon

Directions

1. Preheat oven to 350*F.
2. Mix all dry ingredients together, then add
3. Bake for 12-15 mins, until cookies are firm enough to transfer.
4. Cool on a baking rack, and then store i an airtight container.

They also keep very well! I’ve had this batch for several days now and they still taste great, although I don’t think they’re going to last much longer.

P.S. I’m not dead, I promise! I just haven’t been struck with the urge to blog for several months now so I’ve just stepped away for a bit… but I think it might be coming back

I’m sorry I lied… I promised this recipe yesterday, but I got sidetracked and it never found its way onto the internet. It may be a day late, but that doesn’t mean it’s any less delicious. Crunchy cabbage and carrot in a sweet and tangy dressing, this coleslaw makes the perfect side for almost any meal.

Tangy Honey Coleslaw

Ingredients

• 1/2 head cabbage
• 1 large carrot
• 1 cup mayonnaise
• 1/8 cup apple cider vinegar
• 1/8 cup honey
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Directions

1. Shred cabbage and carrot and set aside.
2. Mix together all the remaining ingredients until uniform, and stir in cabbage and carrot mixture.
3. Refrigerate for 24 hours before serving to let flavours come together.

Using honey instead of white sugar really makes a difference, so I wouldn’t recommend just using sugar! Letting it sit for 24 hours also makes a huge difference for the flavour. You can eat it immediately, but it tastes so much better the next day! You could also add in other types of veggies, like radicchio, to add more colour if you wanted to brighten things up. This batch didn’t even last a week, which says something for the girl that isn’t so fond of leftovers.

So sink your fork in and take a bite!