Canyon Cookies (Make Ahead)

Dessert

Ingredients 24 servings

All-Purpose Flour 2.25 cup(s)

Baking Soda 1.0 teaspoon(s)

Salt 1.0 teaspoon(s)

Butter 1.0 cup(s)

Vegan Butter 1.0 cup(s)

Granulated Sugar 0.75 cup(s)

Brown Sugar 0.75 cup(s)

eggs 2.0 whole

Flax Eggs (2 tbsp ground flax + 6 tbsp water) 2.0 whole

Vanilla Extract 2.0 teaspoon(s)

Semi-Sweet Chocolate Chips 2.0 cup(s)

Walnuts or Pecans (optional) 1.0 cup(s)

Sunflower Seeds 1.0 cup(s)

Rolled Oats (optional) 0.5 cup(s)

Dietary Restrictions

Eggs Nuts Dairy

Recipe Instructions

PRE-TRIP PREP (MAKE AHEAD): Preheat oven to 375°F. Beat butter and sugars until fluffy. Add eggs and vanilla; beat well. Mix in flour, baking soda, and salt. Fold in chocolate chips, nuts, and oats. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9–11 minutes until golden. Cool completely. Pack in airtight containers; cookies last up to a week without refrigeration.

ON THE RIVER: No preparation needed. Serve as a dessert, trail snack, or late-night treat.