Gluten free and vegan buckwheat trail mix cookies made with a mix of whole grain buckwheat and oat flour, mixed seeds, dried fruit, and chocolate. These healthy cookies can be changed up with whatever add-ins you like as long as you stick to the base recipe, and they make a great snack.
Course Snack
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 24cookies
Ingredients
120 grams/ 1 cupbuckwheat flour
110 grams/ 1 cupoat flour
100 grams/ 1/2 cupcoconut sugar
1tablespoonarrowroot flour
1teaspooncinnamon
½teaspoonbaking soda
½ teaspoonsea salt
150 grams/ 1 cupmixed seeds or nuts
60 grams/ 1/4 cupdried cranberries or other fruit
50 grams/ 1/2 cupdark chocolate, chopped
50 grams/ 1/4 cupchia
70 grams/ 1/4 cupnut or seed butter
70 grams/ 1/4 cupcoconut oil, room temperature
80 ml/ 1/3 cupnondairy milk
2tablespoonsmaple syrup
Instructions
Add the buckwheat flour, oat flour, coconut sugar, arrowroot, cinnamon, baking soda, and salt to a large bowl. Whisk to remove any lumps, then stir in the seeds, dried cranberries, chocolate, and chia.
In another bowl, whisk together the nut butter, coconut oil, milk, and maple syrup. Warm the coconut oil slightly before mixing if it's very hard.
Add the nut butter mixture to the large bowl and mix until fully incorporated and no streaks of flour remain. Don't worry about over mixing. Let the dough rest while you preheat the oven.
Heat the oven to 180C / 350F and line two baking sheets with parchment paper. Measure out about two tablespoons of dough for each cookie and roll them into balls. Place each ball about 5cm / 1.5 inches apart on the prepared baking sheet and flatten slightly with your hand.
Once all the dough has been used, bake the cookies for 8-10 minutes, or until slightly golden. Remove from the oven and let the cookies cool on the tray for 5 minutes before removing and cooling fully on a rack.
Notes
• As I mentioned above, you can make your own oat and buckwheat flour in a high speed food processor. Just add the same amounts of buckwheat groats and rolled oats into the bowl of a processor and blend until a fine flour forms.
• The mixed seeds or nuts, dried cranberries/fruit, chocolate, and nut/seed butter are all flexible here. Use your favourites for each option as long as you use the same amount in each category. You can leave the chocolate out if you prefer or replace it with more fruit or seeds.
• Not preheating the oven first isn't a typo - the dough needs to sit for a few minutes to allow the chia to absorb some of the moisture and make it easier to handle. Once it's rested slightly, you should be able to roll the dough into balls. If you have a cookie scoop that can be used instead.