Cookies this jam packed with goodness should not taste this good! And not only are they delicious but they are very pantry-friendly and only take about 30 minutes from start to finish. The raisins can be substituted for chopped dates or any other dried fruits, the sunflower seeds with any other seeds or chopped nuts and feel free to experiment with different nut butters (although I have not tried yet myself).
After the cookies cooled I walked into my dad’s office so he could taste test the final product. (My dad is very skeptical about ‘healthy’ foods so I like using him as my guinea pig.) I set the cookie down at his desk and he looked up and said, “Oh here we go, one of them tree hugger cookies”. I just walked away laughing and two minutes later he appeared in the kitchen with his tail between his legs. “That was friggen awesome” he said, “tastes like a proper cookie”.
So with that said, I am brave enough to say that everyone would enjoy these cookies. Especially if they made it past my non-hippie-gluten-loving-dad who will probably ask me in another hour if he can have one more with a cup of tea.
Peanut Butter Trail Mix Cookies
(makes 8 cookies)
1 cup gluten-free rolled oats
1/2 cup natural peanut butter
1/3 cup pure maple syrup
1/4 cup raisins (or other dried fruit)
1/4 cup sunflower seeds/ pumpkin seeds
1/4 cup coconut chips/ shredded coconut
1/4 cup cacao nibs/ dark chocolate chips
Flax egg: 1 tbsp of ground flaxseed soaked in 3 tbsp of water
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon himalayan salt
1. In a small bowl make your flax egg: Mix 1 tbsp ground flax into 3 tbsp filtered water. Stir well and set aside.
2. Line a baking tray with parchment paper and preheat oven to 350 degrees F.
3. In a food processor process 1/2 cup oats into flour (leaving the other 1/2 cup of oats whole)
4. In a mixing bowl combine oat flour with the rest of the dry ingredients.
5. In a glass bowl over a saucepan of simmering water combine the maple syrup and peanut butter until smooth. Take off heat and stir in flax mixture and vanilla.
6. Combine wet with dry and mix well to combine.
7. Using a cookie scoop drop the mixture onto a baking tray lined with parchment paper spaced 1-inch apart. Press firmly onto each cookie to flatten (the cookies only spread a little during baking). Bake for 6-8 minutes.