Superfood Trail Mix Cookies
As I've grown older, I've learned to appreciate the beauty of a good trail mix. The secret? A good variety of nuts and dried fruit of course, and maybe...some chocolate chips? ;) These cookies are gluten free, vegan, paleo friendly, and one of my FAVORITE cookie recipes i’ve made to date. Don’t let the pumpkin seeds and goji berries scare ya - they are as delicious as they are healthy! Prep is easy and baking time is super minimal, so give this recipe a try and let me know whatcha think! I have been known to have these for breakfast, but they also are great as a snack or dessert. Recipe makes about 12-14 medium sized cookies.
• 1 ¾ cup almond flour
• 2 tablespoons goji berries
• 2 tablespoons pumpkin seeds
• 2-3 tablespoons cacao nibs (or ¼ cup chocolate chips)
• 2 tablespoons walnuts, finely chopped
• 2 tablespoons pecans, finely chopped
• 2 tablespoons shredded coconut, unsweetened
• 3 dried chinese dates, finely chopped (can also sub for mejdool dates)
• 2 tablespoons flax meal
• ½ tablespoon cinnamon (i usually add more)
• ⅓ cup coconut sugar
• 2 teaspoons baking powder
• ¼ cup applesauce, unsweetened
• ⅓ cup almond milk, unsweetened
• 1 tablespoon apple cider vinegar
• 1 pinch of sea salt flakes (optional)
1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. Add all dry ingredients in a large bowl, and stir until evenly mixed.
3. In a small bowl, add almond milk, apple cider vinegar, and applesauce. Stir together and let sit for 5-10 minutes. Make an indent in the larger bowl, and pour wet ingredients into the dry mixture.
4. Form the dough into about 2 tablespoon balls, and place on lined baking sheet until no dough remains. Gently press down with a spatula or spoon to get flatter cookies.
5. Bake in the oven for 11-13 minutes, until golden brown. Let cool for 10 minutes before enjoying - the cookies will firm up as they cool. These cookies are AMAZING with a glass of almond/cashew milk.