Gluten Free Trail Mix Crisp Cookies Recipes

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TRAIL MIX COOKIES (GLUTEN-FREE)



Trail Mix Cookies (gluten-free) image

A soft and chewy cookie filled with seeds, fruit, and chocolate chips!

Provided by Jessica Penner, RD

Categories     Snacks

Number Of Ingredients 15

3 eggs
¾ cup sugar
¾ cup lightly packed brown sugar
½ cup butter (softened)
1 cup peanut butter
½ tsp salt
2 tsp baking soda
1 tsp vanilla
½ cup unsweeteened flaked coconut
½ cup raisins
½ cup chocolate chips
¼ cup flax seeds (or chia seeds)
¼ cup pumpkin or sunflower seeds
3 cups oats (choose certified gluten-free to be Celiac-friendly)
½ cup almond flour (or all purpose wheat flour if they don't need to be gluten free)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine the eggs, sugars, butter and peanut butter until well combined. Then add the salt, baking soda and vanilla. Stir until combined.
  • Then mix in the coconut, raisins, chocolate chips, flax seeds, pumpkin or sunflower seeds, oats, and almond flour.
  • Drop by spoonfuls onto a greased baking sheet or one lined with parchment paper or a silicone mat.
  • Bake for 7-9 minutes. Don't overbake! The cookies are done when they have puffed up and the tops are JUST starting to turn a golden brown.
  • Allow to cool on baking sheet for 5 minutes to firm up and then transfer to a cooling rack. Contrary to most cookies, these ones actually taste better when they've cooled!

GLUTEN-FREE TRAIL MIX CRISP COOKIES



Gluten-Free Trail Mix Crisp Cookies image

This recipe was born out of necessity to use up the leftover nuts and dried fruits in my pantry. The crisp of the cookie is satisfying and goes well with a nice cup of tea at the end of a long day. I have used the end of a bag of trail mix to make them before and it worked out perfectly. Experiment and add whatever you like!

Provided by Michelle2s

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 12

Number Of Ingredients 12

1 egg
1 tablespoon coconut butter
1 teaspoon vanilla extract
¾ cup white sugar
⅓ cup gluten-free all purpose baking flour
⅓ cup trail mix
2 tablespoons tapioca starch
¼ teaspoon salt
1 pinch ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
1 pinch ground ginger, or to taste
1 pinch ground cloves, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.
  • Whisk egg, coconut butter, and vanilla extract together in a bowl; add sugar and whisk until light and fluffy. Stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon, ginger, and cloves into egg mixture until evenly-mixed. Drop dough by the teaspoonful 2-inches apart onto prepared baking sheet.
  • Bake in the preheated oven until browned around the edges, 7 to 10 minutes. Cool on the baking sheet until crisped, 5 to 10 minutes.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 16 g, Cholesterol 15.5 mg, Fat 2.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 64.5 mg, Sugar 12.6 g

GLUTEN-FREE TRAIL MIX



Gluten-Free Trail Mix image

This gluten-free trail mix recipe is convenient, plenty filling and nutritious to boot. The dried cranberries are rich in simple carbohydrates -much needed energy when exercising, the macadamia nuts have protein, which slows down the aforementioned carbs and makes this mix stick to your gut and the chocodrops are packed with the anti-oxidants found in dark chocolate. View the full recipe: http://www.elanaspantry.com/2008/03/31/my-favorite-trail-mix/

Provided by Elanas Pantry

Categories     Lunch/Snacks

Time 5m

Yield 1/2 gallon, 16 serving(s)

Number Of Ingredients 3

3 cups macadamia nuts
3 cups dried cranberries (juice sweetened)
2 cups chocolate chips (dagoba chocodrops)

Steps:

  • Combine ingredients.
  • Serve.

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