These cookies are so nourishing and make for the perfect dessert to serve to guests or your family. Aside from a little natural sweetener, these cookies can hardly be classified as a dessert. The combination of nuts, seeds, oats, and coconut oil offers a ton of nutrients in one small cookie. You can use any nuts and seeds that you have on hand or hit up the bulk section of your local grocery store to choose what you would like to feature in your version of these trail mix cookies.
Prep time: 12 minutes; Bake time: 15 minutes; Total time: 27 minutes; Makes: 25 cookies; Adapted from: Oh She Glows
- 1 cup quinoa flakes or gluten-free rolled oats, blended into flour
- 1/2 cup almond flour
- 1/2 cup quinoa flakes or gluten-free rolled oats
- 1/2 cup thinly sliced almonds or any other nut chopped
- 1/4 cup shredded unsweetened coconut
- 3 tablespoons of golden raisins or mini dark chocolate chips
- 2 tablespoons raw cacao nibs
- 2 tablespoons pumpkin or sunflower seeds
- 2 tablespoons sesame or hemp seeds
- 2 tablespoons chia seeds
- 3/4 teaspoon cinnamon
- 1/2 tsp fine grain sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tablespoon ground flax + 2 tablespoons water, mixed together (flax egg)
- 1/4 cup “drippy” almond butter (or other nut butter)
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup (or other liquid sweetener)
- 1 vanilla bean pod (scrape out the beans from the pod) or 1 tsp of vanilla extract or powder
How to Make:
- Preheat oven to 350F and line a baking sheet with parchment paper
- Whisk together the ground flax and water in a small mug and set aside so it can gelatinize.
- In a large mixing bowl, whisk together all of the dry ingredients.
- Melt the coconut oil on low heat in a pan on the stove.
- In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.
- Add the wet mixture on top of the dry mixture and stir well until combined.
- Portion small balls of dough (just smaller than golf balls) onto the baking sheet. They don’t really spread out in the oven so you can place them half an inch a part.
- Bake cookies for 12-15 minutes (I baked for only 12 minutes), until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.
- Wrap up and store leftovers on the counter or in the freezer, if desired.
- If your nut butter isn’t very drippy, add an extra tablespoon of water to the flax egg to ensure that the mixture isn’t too dry.