West Coast Trail Cookies


"This cookie gets it's name from the West Coast Trail on Vancouver Island. My adaption of the perfect trail cookie. The ground flaxseeds and pumpkin seeds gives them a nutty taste, without the nuts! Perfect for school lunchboxes. I often use sunflower seeds instead of pumpkin seeds for a change up."
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Serving size has been adjusted!
Original recipe yields 18 servings

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  • Prep

  • Cook

  1. Pre-heat oven to 325 degrees F.
  2. Line cookie sheets with parchment paper.
  3. Whisk flours, baking soda, salt and cinnamon together.
  4. In a separate large bowl, cream the butter and sugars together until well blended. Add eggs, stirring until combined, then add vanilla extract.
  5. With a wooden spoon or fork, incorporate flour mixture into the wet ingredients.
  6. Then stir in Oats, Coconut, Flaxseed meal, Chocolate chips, Cranberries and Pumpkin seeds until it's well combined.
  7. Gently shape dough into 1.5" balls or drop by heaping table-spoons onto cookie sheet, approx. 1-2 inches apart. Press down cookie balls lightly with the palm of your hand.
  8. Bake for 12 minutes, or until lightly golden just around the edges, it should be slightly under baked in the center. Cool on cookie sheet for 10 minutes, cookies will continue to bake on the cookie sheet during this time. Transfer to wire rack and cool completely before storing.


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