West Coast Trail Cookies Recipe - Allrecipes.com
West Coast Trail Cookies Recipe
  • READY IN 42 mins

West Coast Trail Cookies

Recipe by  

"This cookie gets its name from the West Coast Trail on Vancouver Island. It's my adaptation of the perfect nut-free trail cookie that's been our family's favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies."

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
  3. Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
  4. Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
  5. Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 12 mins
  • READY IN 42 mins

Footnotes

  • Cook's Notes:
  • Substitute half the white flour for whole wheat flour if desired. Wheat germ or oat bran can be used instead of flaxseed meal. I often use sunflower seeds instead of pumpkin seeds for a change up. For an extra boost, replace one egg with 1 tablespoon of chia seed gel. For softer cookies, use quick cooking oats and remove the white sugar.
  • Slightly under baking the cookie produces a chewier cookie; cooking them longer will make them crispier and drier. You may need to adjust your oven temperature based on your cookie sheet, oven, or altitude. Do a trial batch and adjust accordingly.
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Reviews More Reviews

Sep 26, 2013

I am pleased to be the first "official" review. This is an awesome cookie recipe that is a must try for all cookie and healthy snack lovers. I had to hide half the batch because the first batch was gone within hours. Only change I made was to leave out the white sugar. We tend not to use it and didn't miss it at all. As I reported in my first review before this was published I was afraid there was not enough moisture in the wet ingredients to handle the dry but it was not a problem at all. They were very moist cookies. Wooden spoon was required! This recipe is a keeper. Thanks for sharing WCM!

 
Sep 26, 2013

This makes an excellent and hearty cookie, seems flexible for add-in ingred. I used a few of wcm's ideas listed in the notes so as to use what I had: wheat germ and sunflower seeds instead of flaxseed and pumpkin seeds. I used dark choc chips, perfect for this cookie - and usually I like milk choc in cookies. The coconut made them wonderfully chewy. My only significant changes were no cinnamon nor Craisins. I will try 1/2 t salt next time, the third time with cinnamon. It's great that everyone can now see this recipe.

 

23 Ratings

Dec 05, 2013

Best cookies I have ever made! Used oatmeal and raisins instead of flaxseed and choc chips as I didn't have them. Easy to make and suburb results.

 
Sep 29, 2013

Here's another 5 star rating! I followed the recipe exactly. It doesn't need any changes, though you could add/subtract any ingredients you wanted to because of what you have on hand. I did end up baking mine for 12 minutes and got 45 cookies from a slightly rounded 2-tablespoon cookie scoop. Thanks for a great new recipe, westcoastmom!

 
Sep 26, 2013

Love these cookies. I left out the coconut because I was out of it and instead of a full cup of chocolate chips I added 1/2 cup chocolate and 1/2 cup white chocolate chips. I had to use my KA Mixer instead of the wooden spoon to incorporate all the ingredients, which worked perfect, because the batter is very dense. I got 4 dozen cookies. Will definitely be making these again! Thanks for sharing this wonderful recipe!

 
Jan 17, 2014

Awesome cookie! Really really good!!

 
Dec 25, 2013

This is a really great cookie. While I wouldn’t rank it as my favorite, it’s in the top 10. Perfect as written but easily adaptable for other dried fruit, seed, or nut preferences. This surprisingly turned out to be a big crowd pleaser at a party where a whole lot of other great homemade food was served. Maybe word just traveled faster among this group, but young women who are very health oriented, fitness minded seemed to crave this cookie. One said it was the best cookie she had ever tasted in her life . . . ummm, now that's serious kooky talk!!

 
Sep 27, 2013

I reviewed this recipe, before it was kitchen approved. Here was my review: I thought these were a good hearty cookie. I liked how they stayed chewy after they cooled. I followed the recipe, except I used a mixed berry blend, I chopped some, and for the chocolate I used milk chocolate chips I had in the house. Only change I would make is cut the coconut in half or leave it out. However, that is mainly because, I am just not a fan of coconut personally. The base is really versatile though. I could even see adding the nuts, if allergies are not a concern. I am sure my husband will love these, when he tries them this evening. I got 3 dozen, with half the recipe. If you like a cookie with "everything," this recipe is for you.

 

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Nutrition

  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 41 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

westcoastmom
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