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Trail Mix Cookies

A wholesome blend of nutty flavors, crunchy seeds, and gooey chocolate, perfect for snacks, breakfasts, or post-workout treats.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 120 grams buckwheat flour Gluten-free yet hearty; adds a lovely nutty flavor.
  • 110 grams oat flour Adds fiber and a soft texture; can substitute with blended rolled oats.
  • 80 grams coconut sugar Natural sweetener with a caramel undertone.
  • 1 tablespoon arrowroot flour Acts as a binding agent for chewy texture.
  • 1 teaspoon cinnamon Enhances natural sweetness.
  • 1/2 teaspoon baking soda For a fluffy cookie.
  • 1/2 teaspoon sea salt Enhances all flavors.
Mix-ins
  • 150 grams mixed seeds or nuts Pumpkin and sunflower seeds recommended.
  • 60 grams dried cranberries Can substitute with other dried fruits.
  • 100 grams dark chocolate, chopped Choose at least 70% cocoa.
  • 50 grams chia seeds Adds fiber and omega-3 fatty acids.
Wet Ingredients
  • 75 grams nut or seed butter (unsweetened) Almond or peanut butter works well.
  • 60 grams coconut oil, melted Opt for unrefined for best flavor.
  • 80 ml non-dairy milk Almond or oat milk is preferred.
  • 2 tablespoons maple syrup Adds extra sweetness.

Method
 

Preparation
  1. In a large bowl, combine the buckwheat flour, oat flour, coconut sugar, arrowroot, cinnamon, baking soda, and sea salt. Whisk to eliminate lumps.
  2. Stir in the mixed seeds, dried cranberries, chopped dark chocolate, and chia seeds.
  3. In another bowl, whisk together the nut butter, melted coconut oil, non-dairy milk, and maple syrup until smooth.
  4. Pour the wet mixture into the dry ingredients and mix until fully combined and no flour streaks remain. Let the dough rest while preheating the oven to 180°C (350°F).
  5. Line two baking sheets with parchment paper. Roll the dough into balls using about two tablespoons for each cookie, then flatten slightly.
Baking
  1. Arrange the cookie dough balls approximately 5 cm (1.5 inches) apart on the prepared sheets.
  2. Bake for 8-10 minutes or until lightly golden around the edges.
  3. Let cool on the tray for a few minutes before transferring to a wire rack.

Notes

Store cookies in a sealed container for up to a week at room temperature or in the fridge for longer freshness. Chilling the dough can help prevent spreading during baking.