Sunday, April 6, 2014

trail mix cookies {gf,v}

I don't really like cookie dough. It's typically too sweet, the texture can be odd, and overall it's just kinda meh. (I know, I'm a weirdo. Can we still be friends?) But with these cookies, I tried a bite of dough...and then found myself grabbing another. (and maybe a few more.) It was delicious. And after it was baked, the deliciousness level went through the roof. Seriously, soooo good. 

Arik said they reminded him of "monster cookies," a little peanut butter, a little chocolate, warm & gooey. We've got two different nuts, raisins, peanut butter, chocolate....these are some hearty cookies. They're just like my favorite trail mix rolled up into a soft and chewy cookie. Great for a healthy grab-n-go breakfast option or snack. (if you don't eat all the dough first.)

trail mix cookies
{gluten free, vegan, refined sugar free}

*1-1/2 cups gluten free quick oats
*2 tsp baking powder
*1/2 cup chopped almonds
*1/2 cup chopped cashews
*1 tsp cinnamon
*1/2 cup raisins
*2 tbsp coconut oil, melted
*1 tbsp molasses
*1 tsp apple cider vinegar (organic, with mother)
*1/3 cup agave
*1/3 cup applesauce
*1/2 cup peanut butter
*3/4 cup vegan dark chocolate chunks or chips

1. Preheat the oven to 350.
2. Add the oats, baking powder, cinnamon, nuts, raisins, & chocolate chips to large bowl and mix.
3. In another bowl mix the coconut oil, molasses, apple cider vinegar, agave, applesauce, & peanut butter.
4. Fold the wet ingredients into the dry.
5. Drop by spoonful onto greased or parchment lined cookie sheet.
6. Bake for 14-16 minutes or until edges are brown.
7. Let cool for 5 minutes before transferring to wire cooling rack.

Store in airtight container for up to a week. Makes about 2 dozen cookies.