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This is a very simplistic and relatively healthy recipe utilizing everyday ingredients, which just happens to be free of the top eight allergens and even gluten if you wish! In terms of taste and texture, they are almost like granola bars in a cookie format.
Recipe: Trail Mix Oat Snack Cookies Summary: Recipe adapted from Cookies for Everyone! by Leslie Hammond and Betsy Laakso Ingredients - 2 Tablespoons Oil (I used melted coconut oil, but grapeseed or plain old vegetable oil will work, too)
- 1/3 Cup Honey or Maple Syrup
- 1/2 Teaspoon Vanilla Extract
- 1/4 Cup Flaxmeal (or 3 Tablespoons flax seeds ground in your spice grinder - 28 grams)
- 2 Tablespoons Cornstarch or Tapioca Starch
- 1/2 Teaspoon Baking Powder
- 1 Cup Quick Oats (for gluten-free, be sure to use certified gluten-free oats)
- 1/2 Cup Trail Mix (I used Enjoy Life No Nuts!)
Instructions - Preheat your oven to 350ºF, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, combine the oil, honey or maple, vanilla, flaxmeal, starch, and baking powder.
- Once smooth, stir in the oats and trail mix.
- Shape the dough into rounds the size of ping pong balls - I get 12 of them - (if the dough is too sticky, moisten your hands just a touch to prevent sticking), and flatten them onto your baking sheet. They only spread a touch, so for the most part, what you see is what you get.
- Bake the cookies for 11 to 13 minutes. They will still be a bit glossy on top, but will start to brown around the edges.
Preparation time: 10 minute(s) Cooking time: 12 minute(s) Diet type: Optionally Vegan, Vegetarian, Dairy free, Egg free, optionally Gluten free, Nut free, Peanut free, Soy free, Wheat free, Refined Sugar free Number of servings (yield): 12 Copyright © Alisa Fleming.
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