Gluten Free Dairy Free Millet Trail Mix Cookies Recipes

GLUTEN FREE, DAIRY FREE MILLET TRAIL MIX COOKIES

Steps:

• Place rack in middle of oven and preheat to 375 degrees.
• Line two cookie sheets with parchment paper or grease the sheets.
• With a mixer, beat together oil, margarine and honey in a large bowl until fluffy (about 2 minutes).
• Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
• Stir in millet flakes, finely ground almonds, chocolate chips, pecans and craisins until well combined.
• Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3 inch round.
• Bake cookies in batches until golden, approximately 10-15 minutes per batch (mine took 15 minutes).
• The cookies feel still soft to the touch after removing. Let them sit on the sheet for five minutes before transferring them onto a rack to cool.
• Cookies will keep in an airtight container at room temperature for up to 5 days (I doubt it :lol:).

HEARTY TRAIL MIX COOKIES - JAR MIX

Steps:

• *Jar Mix Instructions*.
• In 1-quart jar, pack brown sugar on bottom and level.
• Pour sugar in jar and level.
• Pour oats in jar and level.
• In small bowl, combine flour, baking powder and baking soda, mixing well.
• Spoon flour mixture into jar and level.
• Sprinkle in raisins, leveling as necessary.
• Sprinkle coconut over raisins and level.
• Sprinkle M&M's and place lid on jar.
• *Preparation Instructions*.
• Preheat oven to 375 degrees Fahrenheit.
• Empty jar contents into large bowl.
• Add egg and butter.
• Beat on low speed to blend.
• Drop heaping teaspoonfuls onto ungreased cookie sheet.
• Bake 10- 12 minutes or until edges are lightly browned.
• Cool on cookie sheet for 1 minutes, then transfer to cooling rack.

TRAIL MIX COOKIES

Steps:

• Preheat the oven to 375°F.
• Cream the shortening, brown sugar, honey and eggs together.
• Combine the flour, wheat germ, baking soda and salt.
• Add to the creamed mixture gradually and beat until blended.
• Stir in the oats, fruits, nuts, seeds and chocolate chips.
• Mix well.
• Drop dough by heaping tablespoons about 2 inches apart onto a greased cookie sheet.
• Bake for 10-15 minutes or until golden.
• Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.

OATMEAL - TRAIL MIX COOKIES (BREAKFAST-TO-GO)

Steps:

• Place rack in middle of oven and preheat to 375 degrees.
• Line two cookie sheets with parchment paper (or grease sheets).
• With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
• Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
• Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
• Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
• Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
• Transfer to rack to cool.
• Cookies will keep in an airtight container at room temperature for up to 5 days.

GLUTEN FREE, DAIRY FREE TRAIL MIX

Steps:

• Combine all ingredients.
• Enjoy.