Loaded Trail Mix Cookies
Chewy nutty trail mix and healthy oatmeal cookie all in one.
Servings 8
Ingredients
- 1 cup raw nuts, assorted
- ½ cup rolled oats
- ¾ cup bittersweet chocolate (or carob chips)
- ¼ cup sunflower seeds, flax seeds, pine nuts
- ¾ cup dried fruit, chopped into ¼ inch pieces
- ¼ cup shredded coconut, unsweetened
- ½ cup all-purpose flour
- ½ tsp baking soda
- 1 tsp Kosher salt
- 2 Tbsp Bob's Red Mill GF Egg Replacer, equal to one large egg
- ¼ cup brown sugar, lightly packed
- 1 Tbsp granulated sugar
- 4 Tbsp coconut oil, (or butter) melted
- 2 tsp vanilla
Instructions
Mix Dough
- Preheat oven to 350°. Toast nuts, seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Toasting can also be done on the stove top in a skillet. Transfer nuts and seeds to a medium bowl; let cool.
- Mix egg replacer, melted coconut oil, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl. Let sit while nuts cool (this will make for a chewier cookie).
- Add dried fruit, shredded coconut and chocolate to cooled nut mixture. Toss to combine. Give egg mixture another stir, then mix in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and trail mix-ins are evenly coated in dough. It will look like you have way too much trail mix. That's great. Dough will come together while it chills. Cover bowl and refrigerate at least 2 hours. Dough can be refrigerated up to 3 days. You can pop em in the oven whenever you feel like having a quick wholesome snack.
Bake Cookies
- When dough is chilled and you're ready to bake cookies, preheat oven to 350°. Line 2 baking sheets with parchment paper or use silicon baking sheets.Use a ¼ - ⅓-cup measure to scoop out dough into 12 even balls. Place 6 balls on each baking sheet and press each ball down into ¾ inch disks. Sprinkle with coarse salt or coconut flakes if desired.
- Rotate baking sheets top to bottom and front to back one time during baking. Bake until golden brown and no longer gooey-looking, about 12–15 minutes. Allow to cool on baking sheets. They fall apart easily when they are too hot and you use a spatula on them. Try to be patient. :-)
- Pack your knapsack and hit the trails!
