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Trail Mix Cookies

Enjoy these delicious Trail Mix Cookies that blend flavors of nuts, dried fruits, and dark chocolate, perfect for any adventure.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 120 grams buckwheat flour A great gluten-free option that’s high in protein.
  • 110 grams oat flour Another gluten-free favorite, which can be made at home by blitzing oats.
  • 80 grams coconut sugar A healthier alternative to refined sugar.
  • 1 tablespoon arrowroot flour Helps in binding the cookies for a chewy texture.
  • 1 teaspoon cinnamon Adds warmth and depth of flavor.
  • 1/2 teaspoon baking soda Essential for the cookie to rise perfectly.
  • 1/2 teaspoon sea salt Balances the sweetness.
Mix-ins
  • 150 grams mixed seeds or nuts A mix of almonds, pumpkin seeds, and walnuts is recommended.
  • 60 grams dried cranberries A burst of sweetness; feel free to choose your favorite dried fruit!
  • 100 grams dark chocolate, chopped Choose 70% cacao or higher for richness.
  • 50 grams chia seeds Great for fiber and added texture.
Wet Ingredients
  • 75 grams nut or seed butter, unsweetened Almond butter recommended; substitute based on preference.
  • 60 grams coconut oil, melted Helps bind ingredients and adds coconut flavor.
  • 80 ml non-dairy milk Almond or oat milk works great to keep these cookies vegan.
  • 2 tablespoons maple syrup For a touch of natural sweetness.

Method
 

Preparation
  1. Whisk together the dry ingredients in a large bowl until well combined.
  2. Mix in the seeds, dried fruits, chocolate, and chia seeds.
  3. In another bowl, whisk together the nut or seed butter, melted coconut oil, non-dairy milk, and maple syrup until smooth.
  4. Combine the wet and dry mixtures until fully incorporated.
  5. Let the dough rest for about 10 minutes while you preheat your oven to 180°C (350°F).
  6. Line the baking sheets with parchment paper.
  7. Use a scoop or your hands to form balls of dough and place them on the baking sheet.
  8. Bake for 8-10 minutes or until lightly golden.
  9. Allow the cookies to cool before transferring them to a cooling rack.

Notes

These cookies can last up to a week at room temperature, or two weeks in the fridge, or freeze for up to three months. Adjust sweetness and flavorings as you desire.