Gluten-Free Trail Mix Cookies
These chewy trail mix cookies are loaded with nuts, seeds, dried fruit, and chocolate chips, just like your favorite trail mix!
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gluten free flour
room temperature or 1 cup of melted coconut oil
large egg + 1 egg yolk
gluten free old-fashioned oats
bittersweet chocolate chips
Stir together flour through salt together in a medium bowl.
Using an electric mixer, blend butter or coconut oil with sugar at medium speed for several minutes, or until completed blended
Lower speed of mixer to low and add in maple syrup, egg, egg yolk and vanilla extract and blend for a few minutes.
Once blended add in flour mixture, slowly. Once flour is incorporated into the sugar mixture, add in oats.
Once oats are incorporated add in chocolate chips, cherries, pumpkin seeds and almonds. Mix for only a minute. You do not want to over blend.
Place the mixing bowl with dough in the refrigerator for a minimum of 20 minutes. This will stop the cookies from spreading too much while baking.
Meanwhile, place racks in upper and lower thirds of the oven; preheat to 350°F.
Line 2 rimmed baking sheets with parchment paper.
Drop tablespoon size balls of dough onto prepared sheets, spacing about 2” in between each cookie.
Place one cookie sheet on the upper oven rack and the second cookie sheet on the lower rack.
Bake cookies for 8 minutes, then transfer the cookie sheet from upper rack to lower and lower to upper.
Bake cookies for an additional 8 minutes.
Remove from the oven and let cool to set.
Cool completely on a wire rack
You can freeze uncooked cookie dough rolled into a log and wrapped tightly in plastic wrap for up to 3 months. Remove from the freezer to thaw. Scoop and cook while the dough is still cool.