Super Chunky Trail Mix Cookies (White Whole Wheat Flour)

Dairy Free
Super Chunky Trail Mix Cookies (White Whole Wheat Flour)
70 min.
84
111kcal

Suggestions


Are you ready to indulge in a delightful treat that combines the goodness of wholesome ingredients with a burst of flavor? Introducing our Super Chunky Trail Mix Cookies, a perfect dessert for any occasion! These cookies are not only dairy-free but also packed with a variety of textures and tastes that will satisfy your sweet tooth and keep you coming back for more.

Imagine biting into a soft, chewy cookie that is loaded with candy-coated chocolate candies, crunchy dry-roasted peanuts, and sweet raisins. Each cookie is a delightful explosion of flavors, making them an ideal snack for kids and adults alike. With the use of Gold white whole wheat flour and oats, these cookies offer a nutritious twist, ensuring you can enjoy them guilt-free.

Whether you're hosting a gathering, looking for a fun baking project, or simply craving a sweet treat, these Super Chunky Trail Mix Cookies are sure to impress. They are easy to make and yield a generous batch of 84 cookies, perfect for sharing with friends and family. So, preheat your oven and get ready to create a batch of these irresistible cookies that will have everyone asking for the recipe!

Ingredients

  • cup granulated sugar 
  • cup brown sugar packed
  • cup creamy peanut butter 
  • cup butter softened
  • teaspoons vanilla 
  •  eggs 
  • 1.8 cups flour whole wheat white
  • 1.5 cups oats 
  • teaspoon double-acting baking powder 
  • teaspoon baking soda 
  • cups m&m candies 
  • cup roasted peanuts 
  • 0.8 cup raisins 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 375°F. In large bowl, beat sugars, peanut butter, butter, vanilla and eggs with electric mixer on medium speed until creamy. Stir in flour, oats, baking powder and baking soda until well blended. Stir in candies, peanuts and raisins.
  2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart; flatten slightly with bottom of drinking glass.
  3. Bake 8 to 9 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely; store tightly covered.

Nutrition Facts

Calories111kcal
Protein7.43%
Fat46.97%
Carbs45.6%

Properties

Glycemic Index
3.57
Glycemic Load
2.85
Inflammation Score
-1
Nutrition Score
1.8347825911706%

Nutrients percent of daily need

Calories:111.14kcal
5.56%
Fat:6.01g
9.25%
Saturated Fat:1.66g
10.38%
Carbohydrates:13.13g
4.38%
Net Carbohydrates:12.22g
4.44%
Sugar:8.37g
9.3%
Cholesterol:4.64mg
1.55%
Sodium:70.29mg
3.06%
Alcohol:0.03g
100%
Alcohol %:0.17%
100%
Protein:2.14g
4.28%
Manganese:0.15mg
7.7%
Fiber:0.91g
3.64%
Vitamin B3:0.7mg
3.5%
Magnesium:12.88mg
3.22%
Phosphorus:28.59mg
2.86%
Vitamin E:0.38mg
2.56%
Vitamin A:113.41IU
2.27%
Iron:0.36mg
1.98%
Calcium:18.1mg
1.81%
Copper:0.04mg
1.79%
Selenium:1.12µg
1.61%
Potassium:55.69mg
1.59%
Folate:5.88µg
1.47%
Vitamin B1:0.02mg
1.31%
Vitamin B6:0.03mg
1.25%
Zinc:0.18mg
1.17%
Vitamin B2:0.02mg
1.05%