Gluten Free Trail-Mix Oatmeal Cookies
These are not your Mother’s oatmeal cookies; these little babies are vegan, gluten free, refined sugar free and dairy free!
Perfect for breakfast or as an on-the-go snack, these little cookies are packed with traditional oatmeal raisin flavor. I like to call them my Trail-Mix Oatmeal Cookies as they also have dark chocolate chips, coconut shreds and a rich sweetness from the maple syrup!
A bit of a warning though, these do require a bit of patience to form on your baking sheet as there is no egg in the recipe acting like “glue”. I promise you they are totally worth it and regardless, they are still super quick and easy to make. I like to rub a little bit of coconut oil on my fingers once I have scooped them all out and help press them together.
Once you’ve got them all assembled, baked and coming out of the oven, they turn out beautifully and hold together nicely once they have cooled. The center will still be soft and the outsides develop a gorgeous golden crisp.
Also, these are great to make if you’re breastfeeding, as oatmeal is proven to help maintain the production of breastmilk! So, if you are nursing or you have a friend who is, these would be a nice little heartwarming treat!
I also love the fact that there is nothing artificial in these cookies so you can always feel good about enjoying them!
Gluten Free Trail-Mix Oatmeal Cookies
Ingredients
- 2 cups gluten free rolled oats
- 1 cup almond flour
- 1/2 cup unsweetened coconut flakes
- 2 tsp cinnamon
- 1/2 tsp pink Himalayan salt
- 1/4 cup coconut oil, melted use unrefined for added coconut flavor
- 1 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup raisins dried cranberries also work, or a mix of both
- 3/4 cup dark chocolate chips I like Lily's for dairy free option
Instructions
- Pre-heat your oven to 350° / Line 2 baking sheets with parchment paper (silpat will work too but they tend to stick a bit, I find parchment paper works best for this recipe).
- Combine oats, almond flour, coconut flakes, cinnamon & salt in a large bowl and mix together with a spatula to combine.
- In a smaller bowl, using a whisk, mix the coconut oil, maple syrup and vanilla to combine.
- Add your wet mixture to your dry mixture and mix well, using a spatula, until everything is well incorporated. Add in the raisins and chocolate chips and mix once more to combine.
- Using a large cookie or ice-cream scoop, place dollops of the cookie mixture on your prepared baking sheets, leaving about 1" space between them.
- Once you have scooped out all your cookies, rub a little bit of coconut oil on your fingers and gently press each cookie together as you flatten them, to help everything stick together.
- Bake for 13-15 minutes, until the cookies are set and the edges and bottoms are golden brown. Let cool completely before transferring them, as the cookies will continue to set as they cool.
