Processed foods and desserts are one of the reigning causes of obesity in the United States. Although delicious, these foods are filled with harmful chemicals, dyes, and artificial ingredients. Even homemade cookies can still harbor fattening butter, processed sugar, and other unhealthy ingredients. This week, I have decided to make a healthier cookie, one that will satisfy your sweet tooth while providing you with protein and antioxidants: peanut butter trail mix cookies.

Natural Peanut Butter

Peanut butter is the main ingredient of this recipe. It provides the dough’s texture and gives the cookies their sweet peanut butter flavor. Natural peanut butter is the healthier choice over processed PB, with unsaturated fats and no processed sugars and other harmful ingredients. Protein-packed natural peanut butter boosts your immune system and decreases risk of heart disease and diabetes.

Dried Fruit and Oats

Although the recipe recommends chocolate chips, M&M’s, and raisins, you can use your own alternatives. I used chocolate chips, dried cranberries, and dried cherries. Dried fruits provide energy, reduce risk of cancer, and control blood pressure. They also prevent heart disease and hair loss and can slow aging, Another ingredient, oats, gives the cookies a slight crunch and many healthy additives. Oats have high levels of fiber and protein and low levels of fat, while helping to lower cholesterol and maintain your blood pressure.

Notes and Changes

When using natural peanut butter, the cookie dough becomes pretty oily, so be prepared to get a little messy in the kitchen. Rather than using a mixer with a paddle, I used a rubber spatula to mix the dough, and I used my hands to combine the dough with the added ingredients (oats, dried fruit, and chocolate chips) because it is much easier and it makes one less dish to wash at the end. The recipe says that the cookies should bake for about 10 to 12 minutes, but I baked mine for 17 minutes. Enjoy!

Peanut Butter Trail Mix Cookies

Ingredients

• 1 cup creamy peanut butter
• 1 cup light brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• a pinch of salt
• 1/3 cup old-fashioned oats
• 1/3 cup semisweet chocolate chips
• 1/3 cup raisins (I used dried cranberries)
• 1/3 cup peanut butter M&M’s (I used dried cherries)

Directions

1. In a mixing bowl, combine the peanut butter, brown sugar, egg, and vanilla and beat with a paddle attachment on medium–high speed until the sugar is fully incorporated and the mixture is no longer gritty and granular.
2. Add the baking soda, salt, and oats, and beat until incorporated.
3. Add the chocolate chips, raisins, and M&M’s and beat to incorporate.
4. Using a 2-tablespoon ice cream or cookie scoop, form 16 cookies and flatten them with your fingers, placing them on a large plate. Cover the plate with plastic wrap, and refrigerate for at least 2 hours and up to 5 days.
5. Preheat the oven to 350˚ and line 2 baking sheets with parchment paper. Bake the cookies for 10 to 12 minutes, until the edges are set; it is okay for the cookies to be slightly under-baked in the center.
6. Allow the cookies to cool to room temperature and store in an airtight container for up to one week.

Yield: 16 cookies