CHEWY TRAIL MIX COOKIES – VEGAN
- 1 cup gluten free rolled oats
- 3 tablespoons gluten free oat flour
- 2 tablespoons ground flaxseed (Flaxseed flour at health shops)
- 1 teaspoon ground cinnamon, optional
- ¼ teaspoon salt
- 2 tablespoons melted coconut oil
- ¼ cup unsalted, natural creamy peanut butter
- 3 tablespoons pure honey (Golden- or maple syrup will also work)
- 3 tablespoons white sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons vegan chocolate chips
- 2 tablespoons dried cranberries, chopped
- 1 tablespoon pumpkin seeds
- 2 tablespoons nuts, finely chopped
- Optional Toppings:
- 2 – 3 tablespoons vegan chocolate chips, cranberries, seeds, nuts
Preheat oven to 180ºC. Line a cookie sheet with parchment or greased foil. Set aside.
In a large bowl, whisk together all of the dry ingredients.
In a medium bowl, whisk together all of the wet ingredients.
Pour the wet mixture over the dry mixture. Using a sturdy spatula, stir and fold until well mixed. Fold in Add-in ingredients.
Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart.
Optionally, dot cookies with Optional Toppings.
Using a fork, flatten cookies to desired thickness. If cookies crumble at the edges a bit after flattening – use your fingers to squish the edges back together.
Bake for 11 – 15 minutes. (Mine took 13 minutes.)
Place baking sheet on a cooling rack, allowing cookies to firm up for about 15 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack.
Allow to cool for 1 hour.
Enjoy!
Recipe posted by Petro Borchard
Photo: Petro Borchard
