Oatmeal trail mix cookies recipe
Chocolate chip cookies often have a reputation for being sweet and not so healthy. This is not at all the case with our oatmeal trail mix cookies recipe!
Made with wholesome, balanced ingredients, including a protein powder for adrenal support, these cookies are a great snack for kids back from school, a long day at the office, or even a rushed breakfast.
Makes 20-24 cookies | Plant-based | Gluten-free
Ingredients for the oatmeal trail mix cookies recipe
Dry ingredients
- 3 ½ cups quick rolled oats, divided
- ¾ cup Perfect Protein Elevated – Adrenal Support
- ¾ cup coconut sugar
- ¾ cup sultana raisins
- ¾ cup chocolate chips
- ½ cup shredded coconut
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup whole flax seeds
- 2 tbsp. hemp hearts
- 1 tbsp. cinnamon
Wet ingredients
- 1 cup oat milk
- 1/3 cup melted coconut oil
- ¼ cup water
- 2 tbsp. black strap molasses
- 2 tbsp. nut or seed butter (we used sunflower seed butter)
- 1 tbsp. vanilla extract
Steps to prepare the oatmeal trail mix cookies recipe
Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
In a large bowl, combine all the dry ingredients together.
In a separate smaller bowl, mix together the wet ingredients until fully incorporated.
Pour the wet mixture into the dry mixture and mix with a wooden spoon until fully incorporated. Don’t worry about over mixing, this batter is resilient! Make sure there are no dry pockets in the batter before continuing.
Use a ¼ cup measuring scoop to portion the cookie dough and place cookies on the lined baking sheet. Press the top of the cookies to flatten slightly and press the sides to reform the edges. Cookies should be about 1.5 cm – 2 cm thick. The dough will be sticky so keep a small dish of water near by to wet hands before handling the cookies.
Bake for 15 minutes or until lightly browned on the bottom.
Allow the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack. Cool completely before eating!
Store cookies in an air-tight container in the fridge or freezer (use parchment to separate the layers of cookies when freezing).
Recipe by Botanica
