Trail Mix Cookies with Coconut and Almond Butter
Making big batches of snacks for the school week? Need an activity to do with kids on a rainy day? Any reason is a good reason to make cookies! This recipe for golden brown cookies studded with your favourite trail mix are decadent and healthy. No matter which trail mix you chose to use - Kilimanjaro to take on your chocolate cravings, Machu Pichu for some tasty dried fruits, or Annapurna for the addition of bright red goji berries, these cookies are sure to be a hit!
1 cup oats (or gluten-free oats, as per your preference)
1/2 cup all-purpose flour (or a gluten-free flour blend)
3/4 cup PRANA organic finely grated coconut
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 cup PRANA trail mix of your choice
2 tbsp PRANA organic ground chia seeds
6 tbsp water
1/4 cup PRANA organic coconut oil, melted
1/4 cup PRANA organic blanched almond butter
1/2 cup PRANA organic coconut palm sugar (or PRANA organic fair trade cane sugar)
1 tsp vanilla extract
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
In a mixing bowl, combine the oats, flour, grated coconut, baking powder, baking soda and salt.
Mix the ground seeds with the water. Let sit for 5 minutes, until it forms a thick gel.
In a medium bowl, mix the wet ingredients: the seed gel, coconut oil, almond butter, coconut sugar and vanilla.
Add the wet ingredients to the dry ingredients and mix.
Add the trail mix of your choice and stir it in well.
Scoop dough out onto the cookie sheet, using approximately 2 tbsp at a time. Leave 3 to 4 cm between each cookie. Flatten lightly with a fork.
Place in preheated oven to bake for 8 to 12 minutes.
Remove from the oven and transfer to a cooling rack. Let cool.