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This is my first recipe post since April, so thank you to those of you who have stuck around! I hope you enjoy these cookies. I have a pumpkin recipe in the works, who knows, I might get to it before Christmas!
The gluten-free market has basically exploded since my husband was diagnosed with Celiac Disease (over ten years ago). Breads, muffins, baking mixes, and so much more can be found at almost any grocery store. I’m pretty grateful for this as it makes life a lot easier for those of us who are gluten-free. Plus, it makes my kids feel normal when they can eat packaged food once in a while!
While there are plenty of packaged gluten-free cookies and granola bars on the market, they’re not always the most nutrient dense snacks and I don’t usually recommend them to my clients. Label reading is so important when you go gluten-free. So many gluten-free products are high in sugar and contain flours that are low in nutrient value. Not ideal for anything other than a blood sugar spike!
I always tell newly gluten-free people to get in to the kitchen and embrace baking. You have way more control over your health. I realize how busy we all are, but baking a batch of cookies once or twice a week doesn’t take more than half an hour. And the reward is the best! Who doesn’t love a homemade cookie, gluten-free or not?
When I make some of our favourites (waffles and cookies especially), I always make a few extra batches of the dry ingredients. I store these mixes in the freezer in Ziploc bags (labeled). Then half of the work is done and I can bake whenever I have a spare moment. All I need to do is turn on the oven and add the wet ingredients.
These Trail Mix cookies are the perfect take-along for your fun adventures this Fall. They’re high in fiber and low in sugar. Plus, they’re easy to make and they freeze well.
Trail Mix Cookies
- 1 cup plus 2 tablespoons certified gluten-free oats
- 1 cup almond flour (use oat flour for a nut-free option)
- ½ cup raw sunflower seeds
- ½ cup raw pumpkin seeds
- 2 tablespoons ground chia seeds
- ½ cup coconut sugar
- ½ tablespoon ground organic cinnamon
- 1/2 teaspoon sea salt
- 1 tablespoon unsulphured molasses
- ¼ cup plus 2 tablespoons liquefied coconut oil
- ½ cup unsweetened dairy-free milk
- 1 tablespoon vanilla
- ½ cup chocolate chips (optional)
- ½ cup raisins or dried cranberries or goji berries (soak in water for 5 minutes, then drain)
- Preheat the oven to 350 degrees and line two baking sheets with parchment.
- Combine oats, flour, seeds, sugar, cinnamon and sea salt in a large bowl.
- Combine molasses, coconut oil, milk, and vanilla in a smaller bowl.
- Add wet ingredients to dry ingredients and fold in chocolate chips and raisins.
- Mix until well combined.
- Scoop heaping tablespoons of dough onto cookie sheets and press lightly with a spoon.
- Bake for 10-12 minutes.
- Let cool for 10 minutes on the tray, then store in a sealed container for a couple of days (or freeze).