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This cookie gets its name from the West Coast Trail on Vancouver Island. It’s my adaptation of the perfect nut-free trail cookie that’s been our family’s favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies.
Ingredients
- 1 cup unbleached all-purpose flour
- ½ cup whole wheat flour
- 1/3 cup flax seed meal
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
- 1 cup dried cranberries
- ¾ cup unsweetened shredded coconut
- ½ cup coarsely chopped pumpkin seeds
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Step 2
Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
Step 3
Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
Step 4
Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
Step 5
Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
Cook’s Notes:
Substitute half the white flour for whole wheat flour if desired. Wheat germ or oat bran can be used instead of flaxseed meal. I often use sunflower seeds instead of pumpkin seeds for a change up. For an extra boost, replace one egg with 1 tablespoon of chia seed gel. For softer cookies, use quick cooking oats and remove the white sugar.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 172 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat6g | 28% |
| Cholesterol23mg | 8% |
| Sodium41mg | 2% |
| Total Carbohydrate21g | 7% |
| Dietary Fiber2g | 7% |
| Total Sugars12g | |
| Protein3g | |
| Vitamin C0mg | 1% |
| Calcium16mg | 1% |
| Iron1mg | 6% |
| Potassium89mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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