trail mix cookies.

trailmixCookies

Cookies! and they are full of nutritious yumminess. No refined sugar and no white flour!! Make sure your oats are gluten free, and you’ve got yourself a gluten free cookie as well….Customize them to your liking with whatever you have in your pantry. Most of all, enjoy!

I found the original recipe here.

Here’s what I used in mine…

Dry Ingredients

1 cup oats blended into oat flour
1/2 cup almond meal
1/2 cup rolled oats
1/2 cup thinly sliced almonds
1/4 cup coconut sugar or brown sugar
1/4 cup shredded unsweetened coconut ( I actually used these – have you had it?! were addicted!!)
5 tablespoons chocolate chips
2 tablespoons sunflower seeds
2 tablespoons hemp seeds
3/4 teaspoon cinnamon
1/2 tsp fine grain sea salt
1/2 tsp baking powder
1/2 tsp baking soda
Wet Ingredients
1 T ground flax + 2 T water, mixed together
1/4 cup drippy nut butter (i used peanut butter – just  make sure its natural!)
1/4 cup coconut oil1/4 cup pure maple syrup
1 tspn vanilla

Directions:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Whisk together the ground flax and water in a small mug and set aside so it can gel up.
  3. In a large mixing bowl, whisk together all of the dry ingredients.
  4. In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.
  5. Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
  6. Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart.
  7. Bake cookies for 13-15 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.
  8. Wrap up and store leftovers on the counter or in the freezer, if desired.
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