Gluten Free Trail-Mix Oatmeal Cookies
Great little breakfast cookies for on-the-go snack; vegan, dairy free and refined sugar free!
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.