- Trail Mix Cookies
Trail Mix Cookies
Meal Tags: Breakfast, Brunch, Dessert, Snack
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegan, Vegetarian
- 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
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 soda, 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 to cool 5 minutes before serving.
Enjoy immediately or store in the refrigerator for up to 1 week.