Trail-Mix Cookies (Ricardo's)

During multi-day sail, I've started to make these delicious and healthy cookies.  I found the recipe in Ricardo's website - my favorite chef, from Montreal.  They're much cheaper than store-bought granola bars; they provide energy when needed often during a rotation shift before sunrise. 

 I often have trail mix on board.  With recipes, I never hesitate to modify them based on the ingredients onboard and, when it comes to spices, my mood.  LOL!



  1. With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper.
  2. In a bowl, combine the flour, ground almonds, oats, baking soda and salt.
  3. In another bowl, whisk the butter, almond butter, oil, brown sugar and vanilla with an electric mixer for 5 minutes or until very creamy. Add the egg and whisk until smooth.
  4. Using a spatula, fold in the dry ingredients, followed by the trail mix and chocolate. Using a 3-tbsp (45 ml) ice cream scoop, form the mixture into balls and arrange on the baking sheets, evenly spacing them out.
  5. Bake one sheet at a time for 10 minutes or until the cookies are golden. Let cool.


For homemade trail mix, simply combine 2 tbsp (30 ml) each roasted unsalted almonds, roasted unsalted pumpkin seeds, roasted salted cashews, raisins, dried cranberries and halved dried apricots.

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