Chocolate Fixes & a Recipe for Trail Mix Cookie Balls

Sometimes you need a little sustenance. More often than not, that sustenance should involve chocolate. Best-case scenario: good quality dark chocolate. Worst-case scenario: chocolate chips. I’ll take either of ‘em, any time, any place.

It’s very important {yes, VERY important} to include chocolate in your every day life. It’s crucial for your sanity. Especially when it comes to working out; hiking, biking, getting your winter-hermit butt out of the house – whenever you need a little motivation, chocolate helps.

I know, it sounds counter-productive. But when you add a handful of other ingredients {think Greek yogurt, oats, flax, and trail mix}, you’ve got yourself a pretty healthy, protein and fibre-packed snack. See? Chocolate is always the answer.

So make up a batch of these Trail Mix Cookie Balls {flatten ‘em out with the bottom of a glass if you prefer the classic cookie shape}, fuel up, and get outside. It’s time to get your chocolate on.

Trail Mix Cookie Balls Makes 36

Ingredients: 1 cup whole-wheat flour ¾ cup 5-grain rolled cereal {like this one, from Bob’s Red Mill} ¾ cup rolled oats {not quick-cooking} 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon cornstarch ½ cup granulated sugar ¼ cup honey ¼ cup plain Greek yogurt 1 tablespoon peanut butter 2 teaspoons grape seed or canola oil 1 large egg + 1 egg white 2 teaspoons pure vanilla extract 2 tablespoons flax seeds 1/3 cup shredded coconut ½ cup chopped dark chocolate or chocolate chips 1 cup trail mix {or mixture of nuts and dried fruit of your choice}

Instructions: 1. Preheat oven to 350 degrees Fahrenheit and line two large cookie sheets with parchment paper; set aside.

2. In a large bowl, whisk 5-grain cereal, oats, baking powder, baking soda, and cornstarch together. In another bowl, whisk sugar, honey, Greek yogurt, peanut butter, oil, egg and egg white, and vanilla together. Add this mixture to the bowl with the dry ingredients and mix until combined. Next, stir in the flax seeds, coconut, chocolate, and trail mix.

3. Using a small cookie scoop or a spoon, scoop walnut-sized balls of the cookie dough onto the parchment-lined cookie sheets. Bake the cookies, one batch at a time, in the preheated oven for 10-12 minutes or until they turn slightly golden in colour. Let them cool for a few minutes on the cookie sheets and then transfer to a wire rack to cool completely before storing in an airtight container at room temperature for up to 5 days.