Trail Mix Cookies

Trail Mix - 3

These delicious cookies are a nutrient-packed treat! Filled with seeds and nuts, this ‘dessert’ is a nutritious powerhouse in disguise.

We use coconut sugar and applesauce as a sugar source,  which lowers the glycemic index (read more here!). The hemp and pumpkin seeds provide a source of protein, while the add-ins provide important nutrients.

Applesauce and coconut oil allow these cookies to remain moist and soft for a few days without drying out. They’re delicious with a glass of cold milk, hot cup of tea or as a mid-hike snack!

Ingredients

Yield: about 4 dozen

Trail Mix Cookies - 1

  • ½ cup (1 stick) + 3 tablespoons butter (or vegan butter) softened
  • 3 tablespoons coconut oil, refined and melted
  • 1 ½ cup coconut sugar
  • 2 slightly-beaten egg or 2 applesauce vegan egg (instructions here)
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • ½ cup wheat or GF flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ tsp xantham gum
  • 3 cup rolled-oats

Trail Mix cookie - 2Add-ins

  • ½ cup walnut pieces
  • ½ cup pecan pieces
  • ½ cup dried cranberries
  • ½ cup raw pumpkin seeds
  • ½ cup raw hemp seeds
  • ¾ cup mini chocolate chips (Enjoy Life brand is our favorite!)

 

Instructions

  1. Preheat oven to 350°F
  2. In a large bowl, beat sugar, butter and coconut oil.
  3. Mix egg/vegan egg, vanilla extract, flour, baking soda, spices, xanthium gum and salt to butter mixture until combined.
  4. Mix oats and add-ins by hand.
  5. Roll dough into round, tablespoon balls with clean hands and refrigerate for 20-30 minutes.
  6. Place rounds on a parchment-lined baking sheet and bake for 8 to 10 minutes or until cookies are light golden brown.
  7. Remove from oven, cool on baking sheet for 1 minute before removing to wire cooling rack.

Variations

Coconut sugar can be replaced with ¾ cup firmly packed brown sugar and ½ cup granulated sugar for a low fodmap option.

Our gluten-free baking flour favorite is made by Namaste, it’s the best replacement flour we’ve ever used! In a pinch, either oat or coconut flour will work for this recipe. Another option is Bob Mill’s gf baking flour, but be aware that the dough will have a strange aftertaste until fully cooked.

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2 comments

  • Sara

    August 22, 2016 at 6:53 pm

    I made these – they were a hit! I I added all your suggested add-ins. This made them pass for a breakfast cookie. 🙂

    1. Digestible Wisdom

      August 22, 2016 at 7:43 pm

      Cookies for breakfast? We approve!

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