PREP: 10 minutes
COOK: 20 minutes
Vegetarian, Dairy-Free, Pescatarian, Vegan, Gluten-Free, Egg-Free
These tasty Trail Mix Cookies are full of fiber and protein and perfect for snacking on-the-move. Go ahead and double or triple the recipe because they freeze beautifully for up to six months.
old-fashioned rolled oats (gluten-free)
unsweetened almond milk
coconut oil, melted
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.
This recipe yields 12 cookies.
|Total Fat (g)||18|
|Saturated fat (g)||7|
|Total Carbohydrate (g)||40|
|Dietary Fiber (g)||6|
|Total Sugars (g)||19|
|Added Sugars (g)||9|
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