Ingredients
1 1/2 c. trail mix with fruit and nuts, roughly chopped
1 1/2 c. quick oats
3/4 c. all-purpose flour
1/3 c. shredded coconut (optional)
1/2 tsp. kosher salt
1/2 c. applesauce
1/2 c. honey
1/4 c. virgin coconut oil, melted
1 large egg
5 packs JUSTIN’S® Dark Chocolate Peanut Butter Cups, chopped, divided
Preparation
Step 1Preheat oven to 350º. In a large bowl, mix trail mix, oats, flour, coconut, if using, and salt. Add applesauce, honey, oil, and egg and mix well to combine. Fold in two-thirds of JUSTIN’S® Dark Chocolate Peanut Butter Cups.Step 2Using a 1 1/2" scoop, space dough 2" apart on a parchment-lined baking sheet. Press down and pat each to a thick 1/2" circle. Bake until edges are firm and cookies are golden brown, 10 to 12 minutes. Step 3Carefully top each cookie with remaining chopped peanut butter cups. Let cool before serving.
