Satisfying Trail Mix Cookies
These satisfying trail mix cookies hit the spot when you are craving something sweet but more fiber-packed and hearty than your regular cookie. Gluten-free and dairy-free.
Ingredients
- 1 ½ cups old-fashioned oats certified gluten-free if needed
- ½ cup almond meal
- ¼ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt or Kosher salt (coarse)
- ¼ cup shredded, unsweetened coconut
- ¼ cup chopped or slivered almonds or another nut such as walnuts, pecans, cashews, or pistachios
- ¼ cup chopped hazelnuts or another nut such as walnuts, pecans, cashews, or pistachios
- 1 tablespoon chia seeds
- ⅓ cup dried cranberries or cherries (or sub more chocolate)
- ⅓ cup chopped dark chocolate or chocolate chips dairy-free if needed
- 2 large eggs
- ¼ cup canola, avocado, or melted coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a food processor, add 1 cup of the oats and process until it resembles flour. Reserve the remaining ½ cup as is.
- Preheat oven to 350 degrees F.
- Line 2-3 baking sheets with parchment paper or a silicone nonstick baking mat.
- In a large mixing bowl, combine the oats through the chocolate.
- In a small bowl, whisk together the eggs, oil, maple syrup, and vanilla.
- Add the egg mixture to the dry ingredients and stir to combine.
- Using a small scooper or spoon, drop cookies onto prepared cookie sheets.
- Bake for 12-14 minutes until set and golden brown. Transfer to a cooling rack.
Notes
The recipe makes about 24 medium-sized cookies or 36 small cookies. Decrease or increase cooking time depending on how big you make them. Store them in an air-tight container or resealable bag for 4-5 days, or freeze them and thaw as needed. Enjoy!