Trail Mix Cookies

By Rona Berg / January 15, 2014

Trail Mix Cookies, from Sweet & Savory at Miraval Resort & Spa


“The great thing about these cookies is that they are packed with nutrients,” says Kim Macy, pastry chef at Miraval. The really great thing? They are incredibly delicious.

Makes about three dozen

4 tablespoons butter, softened
½ cup light or dark brown sugar
¼ cup raw cane sugar
½ cup honey or agave nectar
2 egg whites
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon kosher salt
2 cups rolled oats
½ cup mixed seeds and/or nuts (pumpkin, sunflower, etc.)
½ cup mixed dried fruit (cranberries, cherries, blueberries, etc.)
¼ cup mini semisweet chocolate chips

Heat the oven to 350 degrees F and line a baking sheet with kitchen parchment.

Cream the butter, brown sugar and cane sugar together until smooth. Add honey and egg whites, scrape down sides of the bowl with a rubber spatula, and continue to mix for another minute.

In a small bowl, whisk together flour, baking soda, and salt. Add this mixture and the oats to the ingredient mixture in the previous paragraph and continue mixing until just combined. Add the seeds, dried fruit, and chocolate chips. Scoop 1 tablespoon portions onto the prepared baking sheet, leaving about 1 inch between the scoops. Bake until lightly browned, 8 to 10 minutes. Remove from oven and cool on a wire rack. 1 cookie = 96 calories.

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Longtime journalist, author and current editor-in-chief of Organic Spa Media, Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine, and she has contributed to and been quoted in dozens of publications. She co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, best-selling author of Beauty: The New Basics and Fast Beauty (Workman Publishing), and is a frequent speaker and guest on radio and television and at conferences around the globe.
Rona Berg

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