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 nutritious with all the nuts and seeds. These are a great alternative to purchasing individually wrapped granola or energy bars.
This is also one of my favorite ways to use leftover pulp from making almond/nut milks. After making your milk, try to squeeze as much moisture out of the pulp. Dry it in a low oven until no moisture remains so that it can be safely stored in the pantry. Replace up to half of the almond meal in the recipe below with your dried almond pulp! I do not recommend replacing more than half as the pulp does not have much fat or flavor (mostly just fiber at this point). Using more than half will result in dry or chalky cookies.
Trail Mix Cookies - Gluten free, dairy free
- 1 cup almond meal
- 1/2 cup unsweetened shredded coconut
- 1/4 cup semi/bitter/dark chocolate (your preference), chopped
- 1/4 cup rolle d oats (gluten free if needed)
- 1/4 cup cane sugar, brown sugar, or coconut 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
- In a large bowl, mix together all the ingredients except for egg and coconut oil.
- In a separate bowl, whisk together egg and coconut oil until slightly frothy.
- Pour egg mixture into dry blend and mix until thoroughly combined. If you can, it's best to let the mixture sit for 10-15 minutes to fully absorb liquid.
- 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!