Trail Mix Cookies
Healthy, protein-packed trail mix cookies loaded with nuts, seeds, and oats are perfect for starting the new year on a nutritious note!
Servings: 20
Equipment
- Stand or Electric Mixer Optional
- Mixing Bowl
- Baking Sheets
- Cooling Rack
Ingredients
- 2 tbsp Ground Flaxseeds
- 6 tbsp Water
- ½ cup Plain Unsweetened Plant-Based Greek Yogurt
- ½ cup Unsweetened Peanut Butter
- ¼ cup Maple Syrup
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 2 cups Old Fashioned Oats Gluten-Free if needed
- 1 tsp Cinnamon
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- ⅔ cup Rasins
- ½ cup Pumpkin Seeds Roughly chopped
- ⅔ cup Raw Almonds Roughly chopped
- 2 tbsp Chia Seeds
Instructions
- Preheat the oven to 325°F and line your baking sheets with parchment paper or silicone baking mats.
- Combine the ground flaxseed and water, then mix. Set aside to gel for 5 to 10 minutes. After this had gelled, add in your other wet ingredients, the yogurt, peanut butter, maple syrup, and vanilla. Mix until combined. Next, add in the dry ingredients, the oats, cinnamon, baking powder, baking soda, salt, raisins, pumpkin seeds, almonds, and chia seeds. Mix until combined, and the fruit and seeds are evenly distributed.
- Using a 2 tbsp cookie scoop or spoons, portion about 2 tbsp of the dough and place on the baking sheet. Gently press down so the cookies are no longer rounded. Bake the cookies for about 10 to 12 minutes, or until they are lightly golden around the edges. Let the cookies cool for 2 minutes on the baking sheet, then move to a cooling rack to cool fully.
- Storage Instructions: Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 1 week. These can also be frozen for up to 3 months. Thaw cookies at room temperature and enjoy!