Hearty Trail Mix Cookies

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Hearty Trail Mix Cookies

trail mix cookies with plant-based milkWith winter upon us, active families need healthy fuel for outdoor activities. This hearty cookie fits the bill! Chock-full of seeds and dried fruit with a little bit of chocolate for good measure, these low-sugar cookies will provide lasting energy for all of your winter fun. They pack well and can be taken along to the ski hill or the toboggan run. Vegan, nut-free, gluten-free option.

Try these recipes for more nutritious on-the-go snacks:

 
Hearty Trail Mix Cookies
Yields 36
These hearty cookies are chock-full of seeds and dried fruit with a little bit of chocolate for good measure. They are low in sugar cookies and will provide lasting energy for all of your winter fun. They pack well and can be taken along to the ski hill or the toboggan run. Vegan, nut-free, gluten-free option.
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Ingredients
  1. 2 Tbsp freshly ground flax seed
  2. 6 Tbsp water
  3. 1 ½ cups stone-ground, whole grain flour (I like spelt or barley, or substitute your favourite gluten-free flour mix)
  4. 1 tsp baking soda
  5. 1 tsp sea salt
  6. 1 tsp ground cinnamon
  7. ½ cup raisins
  8. ½ cup dried cranberries
  9. ½ cup raw pumpkin seeds
  10. ½ cup raw sunflower seeds
  11. ½ cup raw cacao nibs
  12. ½ - 1 cup dark chocolate chips (I like Camino)
  13. ½ cup extra virgin coconut oil, melted
  14. ½ cup applesauce
  15. ¾ cup sucanat or coconut palm sugar
  16. 2 tsp pure vanilla extract
Instructions
  1. Space racks evenly in center of oven. Preheat to 375F.
  2. Line 2 large baking sheets with parchment paper and set aside.
  3. In small bowl, whisk together flax and water and set aside to thicken.
  4. In large bowl, whisk together the flour, baking soda, sea salt and cinnamon.
  5. Add the raisins, dried cranberries, pumpkin seeds, sunflower seeds, cacao nibs and chocolate chips to the flour mixture and stir to combine.
  6. In a medium bowl, mix together the coconut oil, applesauce, sugar, vanilla and flax seed mixture.
  7. Add wet ingredients to dry ingredients and stir until thoroughly combined.
  8. Drop batter by heaping teaspoons on baking sheets and flatten slightly with a damp hand.
  9. Bake for 10-12 minutes or until slightly browned around the edges. Allow to cool for 5 minutes on pan before transferring to wire rack.
  10. Repeat with remaining batter.
Notes
  1. These cookies freeze well and would be great with any combination of dried fruit, nuts or seeds you like.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet http://www.freshstartwellness.ca/
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