Based loosely on this recipe, these quasi-cookies are thick, dense and chewy in a muffin top way.
Enjoy with a glass of milk or coffee, or take some on a summer hike!
Yeild: 15 Medium Tops
- 1 3/4 cup all purpose whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter or margarine
- 1/2 cup lightly packed brown sugar
- 1/4 cup powdered sugar
- 1 large egg
- 2 tbsp pudding mix (I used chocolate fudge flavored, but vanilla or pistachio would work too)
- 1/4 cup chocolate covered sunflower seeds
- 1/4 cup dried fruit mix (I used a mix of blueberries and cranberries, any dried fruit would work cut into small pieces)
- 15 almonds (coarsely chopped)
- 2 tbsp shredded unsweetened coconut
- Preheat oven to 350 degrees.
In a bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, using an electric mixer, beat butter and
sugars until well incorporated. Reduce speed and beat in egg, and then pudding mix. Mix in
flour mixture just until incorporated; fold in desired "trail mix" toppings ~ be creative!
- Form balls (about 1.5tbsp in size), no more than 12 cookies per baking tray and parchment paper.
- Bake for 10-12 minutes. Muffin tops will puff up quite large. Remove from oven and let cool for 10 minutes on tray before transferring to cooling rack.