Recipe by westcoastmom
"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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unbleached all-purpose flour
whole wheat flour
flax seed meal
unsalted butter, softened
dark brown sugar
semisweet chocolate chips
unsweetened shredded coconut
coarsely chopped pumpkin seeds
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!
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.
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!
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.
Wonderful cookie recipe - so good that I had to hide them from myself. Only change I made was to use 1/2 cup of coconut oil and 1/2 cup butter. The directions on this recipe are excellent. Even the baking time of 12 minutes is perfect. Thank you for sharing your 5 star recipe westcoastmom! It is a definite keeper for me - give it a try - you won't be disappointed.
This is a great cookie and very versatile. I had to make 3 changes based on what I had at home. 1) light brown sugar because my dark is hard as a rock 2) sunflower seeds rather than pumpkin and 3) because I made these during Lent and I gave up chocolate, I made the cookies with cinnamon chips. We loved these cookies. I made them to take on vacation and DH kept eating them and taking them to a friend at work. I finally hid them in the freezer. We really like the taste of the cinnamon chips in this cookie, and I would probably use them again. Thanks, westcoastmom for sharing your fabulous recipe. I know I will be making this one again!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
West Coast Trail Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 87
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