I originally wrote this post in June of 2015, a year into my job in corporate finance and in the very infancy of Well and Full. Even though I had a stable job (albeit a stressful one), a great salary, and a group of friends nearby, I felt completely miserable. I was stuck in a cubicle, completely cut off from the outdoors. The light was fluorescent and the air was dry. And at that time I was struggling to find my passion and my purpose in life.

Three years later and I’m not sure how much I’ve “figured out”, but I certainly can see the difference in my happiness. I get to do what I love every day – create recipes, take photographs, and write. I’m madly in love with my boyfriend and I’m so excited that we get to live together. Things with my family are going well, and I have a great group of girlfriends who add so much to my life. It’s amazing what three years can do. I really struggled to get to where I am today, but all of it was worth it to have the life I have now :)

I’m stoked to re-share these trail mix cookies today, because I’m always looking for healthy plant-based snacks to take out on the trail. I kept the recipe the same, but added in some cinnamon (because who doesn’t love cinnamon) and rearranged the directions a bit so they’re easier to follow. I hope you love these cookies!

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Almond Butter Trail Mix Cookies

These healthy, vegan trail mix cookies are slightly sweet and amazingly delicious, packed with nutrients for a long day on the trail! Adapted from Oh, Ladycakes.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 Cookies

Ingredients

Dry Ingredients

• 1 Cup Whole Wheat Flour
• 1 Cup Rolled Oats
• 1/4 Cup Chopped Walnuts
• 1/4 Cup Chopped Almonds

Wet Ingredients

• 1/2 Cup Almond Butter I love Justin’s brand in Vanilla
• 1/3 Cup Maple Syrup
• 2 Tbs Coconut Oil melted
• 1/4 Cup Almond Milk and more if needed
• 1/2 Tsp Cinnamon
• 1/2 Tsp Vanilla Extract

Instructions

• Preheat oven to 325 degrees F.
• In a mixing bowl, add in all the dry ingredients.
• In a smaller bowl, add in all the wet ingredients. Microwave the wet ingredients for about 30-60 seconds, until the almond butter is stir-able. Mix very well until evenly combined.
• Add the wet ingredients into the dry ingredients, mixing completely to combine. If the dough is too crumbly to mix, add in 1-2 tbs more of almond milk. However, do not exceed 2 tbs.
• On a tray lined with parchment paper, create 1 – 1 1/2-inch diameter cookie balls by hand or using an ice cream / cookie scoop. Flatten with hands into disks. Recipe should yield approx. 12-16 cookies.
• Bake in oven from 12-14 minutes, checking often at end to make sure they don’t burn!

Song of the Day:

Even the Darkness Has Arms – The Barr Brothers