So I'm back with my eating obsessed self. Lol missed all my buddies on here. So last night I made these AMAZING trail mix cookies! Seriously I still can't get over how good they are. I found two recipes online and used them to make up my own recipe. Not much changes to the original but enough to make a difference.

Here's the recipe. 🍪🍪

DRY INGREDIENTS

1/2 rolled oats, blended into oat flour

1/2 cup almond meal

1/2 cup rolled oats

1/2 unbleached all-purpose flour

1/2 cup organic brown sugar

1/4 cup white sugar

1/4 cup shredded unsweetened coconut

3 tablespoons mini dark chocolate chips (or finely chopped chocolate)

2 tablespoons raw cacao nibs

2 tablespoons sunflower seeds

2 tablespoons sesame seeds

2 tablespoons chia seeds

1 teaspoon ground cinnamon

1/2 tsp fine grain sea salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup mix of walnuts, raisins, filberts and cashews. Chopped into bits with knife or food processor. I use a knife for better size control. (I bought a bag of Trader Joes "Go Raw Trek Mix" and just took out the almonds) or u could just use your own mixture of nuts and raisins

WET INGREDIENTS

1 tablespoon ground flax + 2 tablespoons water, mixed together

1/4 cup "drippy" raw almond butter

1/4 cup coconut oil

2 tbs organic earth balance butter melted

1/4 cup organic maple/agave syrup

2 tsp vanilla extract

Directions:

Preheat oven to 350F and line a baking sheet with parchment paper.

Whisk together the ground flax and water in a small mug and set aside so it can gel up.

In a large mixing bowl, whisk together all of the dry ingredients.

In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.

Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.

Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart. I ended up baking two trays of cookies because I didn't know how much they were going to spread out.

Bake cookies for 13-15 minutes (I baked for a full 15 minutes), until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.

Wrap up and store leftovers on the counter or in the freezer, if desired.

Notes: 1) For a completely gluten-free cookie, be sure to use certified gluten-free rolled oats and to check all other ingredient labels. 2) To make oat flour: Add 1 cup of rolled oats into a high speed blender and process on high until a flour forms. 3) To make almond meal, add a scant 1/2 cup of almonds into a high speed blender and blend on high until a fine meal forms. Break up clumps with your fingers and measure as normal.