Trail Mix Cookies
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT20M
- Cook Time: 20 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Novice
- Serves: 1 dozen
- Cuisine: American
Preheat the oven to 325°F. Line a baking sheet with parchment paper.In a medium bowl, whisk together the oats, almond flour, flaxseed, chia seeds, baking p
Ingredients:
- 1 cup old-fashioned rolled oats (gluten-free)
- 1/2 cup almond flour
- 1/4 cup ground flaxseed
- 1 tbsp chia seeds
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 banana, mashed
- 1/4 cup agave syrup
- 1/4 cup unsweetened almond milk
- 3 tbsp coconut oil, melted
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
Directions:
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, almond flour, flaxseed, chia seeds, baking powder, salt, and cinnamon.
- In a large bowl, mash the banana. Stir in the agave syrup, almond milk, and coconut oil.
- Add the dry ingredients to the wet ingredients and mix well. Stir in the cranberries, pumpkin seeds, and sunflower seeds.
- Allow the dough to sit for 3 minutes. Scoop the dough onto the baking sheet to form 12 cookies. Flatten them slightly.
- Bake for 18 minutes. Allow them to cool 5 minutes before serving.
- Enjoy immediately or store in the refrigerator for up to 1 week.