Trail Mix Cookies - Gluten Free, Dairy Free

 

I made these cookies for Moment Marketplace, a pop-up curated by Satsuki Shibuya at Space15Twenty. They're filling and (relatively) nutritious with all the nuts and seeds. In an effort to create less landfill waste, these would be a great alternative to purchasing individually wrapped granola or energy bars. 

 

Trail Mix Cookies - Gluten free, dairy free
 

ingredients

  • 1 cup almond meal

  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup semi/bitter/dark chocolate (your preference), chopped 
  • 1/4 cup rolled oats (GF if needed)
  • 1/4 cup brown sugar 
  • 1/4 cup raisins (or dried fruit of choice)
  • 1/4 cup chopped nuts or seeds (I used pumpkin and sunflower seeds)
  • 2 tbsp chia seeds
  • 2 tbsp sesame seeds
  • 2 tbsp flax seeds
  • 2 tbsp cacao nibs
  • 1/2 tsp baking powder
  • 1 egg
  • 3 tbsp coconut oil, melted

directions

  1. In a large bowl, mix together all the ingredients except for egg and coconut oil. 
  2. In a separate bowl, whisk together egg and coconut oil until slightly frothy. 
  3. Pour egg mixture into dry blend and mix until thoroughly combined. Cover and sit for 30 min or overnight in the fridge. 
  4. Preheat oven to 350 F. Shape cookies by rolling into 1 1/2-2" balls. Flatten into a disk (the won't spread much) and bake for 13-15 minutes or until the edges have slightly browned. Makes about 12 cookies. Enjoy!