Trail Mix Cookies Gluten Free Recipes

TRAIL MIX COOKIES (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

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.