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