Vegan Trail Mix Cookies (Gluten-Free)
Filling, satisfying and delicious. These Trail Mix Cookies are perfect for taking on-the-go when you need a quick pick-me-up snack. Store extras in the freezer to enjoy later! Gluten-free, dairy-free, and egg-free.
Yields: 24 cookies
Ingredients:
- 3 tbsp ground flaxseed
- ½ cup warm water
- 4 cups quick oats
- 1 cup natural peanut butter
- ½ cup canned coconut cream
- ½ cup coconut sugar
- ¼ cup molasses
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla
- ½ cup craisins
- ½ cup raisins
- ½ cup chocolate chips
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
How To Make:
- Line a baking sheet with parchment paper. Preheat oven to 350 degrees F.
- In a small bowl, stir together ground flaxseed and warm water. Set aside to thicken for 5 minutes.
- In a large mixing bowl, beat together coconut cream and sugar for 1 minute.
- Add peanut butter, molasses and vanilla and beat for another minute until smooth and combined.
- Stir in flaxseed mixture.
- To the same bowl, mix in oats, baking soda, baking powder, cinnamon, and salt.
- Fold in dried cranberries, raisins, chocolate chips, sunflower seeds and pumpkin seeds.
- Using a cookie scoop, scoop out cookie-sized amounts. With slightly damp hands, shape dough into cookies.
- Bake cookies for 15-17 minutes, let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Store cookies in an air-tight container for a week or in the freezer for 1-2 months.
Macros per Cookie: 230 calories 6g protein 27g carbohydrates 11g fat
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