5 Reviews of Trail Mix Cookies

From: Chef Lo

On Aug 6, 2005

these cookies are delicious and very versitile. i substituted 3/4 cup of butter for applesauce and it worked great. next time i may try to substitute all the butter. i also cut down the amount of honey, i only used 1/4 cup and found that to be plenty. they are nutty, chocolatey, sweet and gooey. thanks for the great recipe! i'll definitely make them again, maybe trying different nuts and fruits!

From: kungfu-mama

On Jun 18, 2008

Don't be afraid to substitute with what you have on hand in this recipe. For instance, I didn't have enough honey, so I added a bit of corn syrup and molasses; I used 2/3 cups of all-purpose flour along with 2/3 cup whole wheat flour; I substituted golden raisins for apricots...you get the idea. These cookies still came out delish (rave reviews from my hubby and kid). And you have to admit, they are very good for you!

From: magpie diner

On Sep 12, 2008

Was looking for a versatile recipe that I could swap in ingredients based on what I had in the pantry...and this one fits the bill. Followed advice of kunfu-mama and Chef Lo and subbed applesauce for about 1/2 the butter. Also used maple syprup and brown rice syprup instead of sugar. And lastly, used a mixture of brown rice and whole grain flours. They're great, thanks!!

From: Chef #1176705

On Feb 20, 2009

I personally found them to be a bit bitter, perhaps from the apricots but my grandson devoured them and the ladies where my husband works asked for the recipe! I'm going to try a few alterations...maybe even some peanut butter and coconut and a bit more honey.

From: Chef #815025

On Feb 8, 2009

I took kungfu-mama's advice and combined it with Chef Lo's advice and then threw in my own creative spark and came up with an even healthier version. Instead of 1 cup of butter — I mashed one avocado (which turned out to equal 1/2 c.) and then added 1/2 c. applesauce. This gets rid of the butter altogether! I also used just the egg whites from the 2 eggs. Lastly, I used a gluten-free flour (in the same amount as what the recipe calls for). The only thing I had to change in the directions was the fact that I had to pat the cookies into shape because there was no butter in the recipe. But after they're finished cooking, they stay together just fine and they are still moist and delicious! I think next time, I'm going to cut back on the sugar or the honey (I think they will still be good with a little less sweetener...). Hope this helps others who are looking for a creative way to up the health factor of these cookies! Enjoy!