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trailmix cookies, whole grain, dairy free, gluten free, high fiber

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.
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Prep Time 15 minutes
Cook Time 14 minutes
Servings: 24 cookies
Course: Dessert, Fika, Snack
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. In a food processor, add 1 cup of the oats and process until it resembles flour. Reserve the remaining ½ cup as is.
  2. Preheat oven to 350 degrees F.
  3. Line 2-3 baking sheets with parchment paper or a silicone nonstick baking mat.
  4. In a large mixing bowl, combine the oats through the chocolate.
  5. In a small bowl, whisk together the eggs, oil, maple syrup, and vanilla.
  6. Add the egg mixture to the dry ingredients and stir to combine.
  7. Using a small scooper or spoon, drop cookies onto prepared cookie sheets.
  8. 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!