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Gluten Free Trail Mix Cookies (V+GF): an easy recipe for chewy and satisfying protein-packed trail mix cookies, full of fruits, seeds and nuts. #Vegan #GlutenFree #DairyFree | BeamingBaker.com

Gluten Free Trail Mix Cookies (Vegan, Gluten Free, Dairy Free)


  • Author: Demeter | Beaming Baker
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 25-30 cookies 1x

Description

Gluten Free Trail Mix Cookies (V+GF): an easy recipe for chewy and satisfying protein-packed trail mix cookies, full of fruits, seeds and nuts. Vegan, Gluten Free, Dairy Free.


Scale

Ingredients

Dry Ingredients

  • 1 cup gluten-free rolled oats
  • ½ cup gluten free oat flour
  • ¾ cup unsweetened coconut flakes
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, whisked together, set for 15 mins)
  • ¼ cup melted coconut oil*
  • ½ cup natural, unsalted almond butter
  • ½ cup coconut sugar
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • ½ cup dried cranberries, chopped
  • ½ cup almonds, sliced or finely chopped
  • ½ cup sunflower seeds

Instructions

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
  2. In a large bowl, whisk together the dry ingredients: oats, flour, coconut, cinnamon, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together the wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and vanilla. Whisk until smooth.
  4. Pour the wet mixture over the dry mixture. Using a rubber spatula or wooden spoon, stir and fold the ingredients together until well combined. Fold in cranberries, almonds and sunflower seeds.
  5. Using a 2-tablespoon cookie scoop, scoop 2 tablespoons of cookie dough onto the prepared baking sheet, spaced evenly apart. Using a fork, gently flatten cookies to desired thickness. Cookies won’t spread during baking.
  6. Bake for 8-12 minutes.
  7. Using a flat, heatproof spatula, immediately remove cookies from the sheet and place onto a cooling rack. Allow to cool completely before storing. Enjoy!

Notes

– Adapted from my Good Morning Breakfast Cookies.
– Store in an airtight container for 1-2 weeks.
– *To sub the oil: Readers have reported that the coconut oil can be successfully substituted with applesauce. Shoutout to Angie! 🙂
– More protein-packed snacks to keep you going all day: no bake snacks, cookies, smoothies.
– Here’s the fantastic cookie scoop that I used in today’s recipe.

  • Category: Cookies, Vegan, Gluten Free, Dairy Free