Irresistible Chewy Trail Mix Cookies

Name: Irresistible Chewy Trail Mix Cookies
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 23
Cuisine: Global
Ingredients: 118 milliliters almond meal or almond flour; 118 milliliters thinly sliced almonds; 1 teaspoons baking powder; 1 teaspoons baking soda; 59 milliliters Sucanat or coconut sugar or brown sugar; 2 Tbsps raw cacao nibs; 2 Tbsps chia seeds; 1 teaspoons cinnamon; 59 milliliters coconut oil; 3 Tbsps mini dark chocolate chips (or finely chopped chocolate); 1 teaspoons fine grain sea salt; 1 Tbsp ground flax + 2 tablespoons water, mixed together; 59 milliliters pure maple syrup (or other liquid sweetener); 118 milliliters gluten-free rolled oats; 2 Tbsps sesame seeds; 2 Tbsps sunflower seeds; 59 milliliters shredded unsweetened coconut; 1 teaspoon vanilla

You can never have too many dessert recipes, so give Irresistible Chewy Trail Mix Cookies a try. This gluten free, fodmap friendly, and vegan recipe serves 23. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 115 calories. A mixture of grain sea salt, coconut, coconut oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk together the ground flax and water in a small mug and set aside so it can gel up.In a large mixing bowl, whisk together all of the dry ingredients.In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.

Ingredients you will need

Flax Egg

Water

Flaxseed

Equipment you will use

Mixing Bowl

Whisk

Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart. I ended up baking two trays of cookies because I didn't know how much they were going to spread out.

Ingredients you will need

Spread

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Bake cookies for 13-15 minutes (I baked for a full 15 minutes), until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.Wrap up and store leftovers on the counter or in the freezer, if desired.

Ingredients you will need

Wrap