Gluten free and vegan trail mix cookies made with a mix of whole grain buckwheat and oat flour, mixed seeds, dried fruit, and chocolate. These healthy oat flour and buckwheat 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 Chocolate, Cookies and Bars, Dessert, Snacks
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.
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 180°C (350°F) and line two baking sheets with parchment paper. Measure out about two tablespoons of dough for each cookie and roll them into balls (or use a cookie scoop).
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 lightly golden. Remove from the oven and let the cookies cool on the tray for 5 minutes before carefully 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.• 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.