Gluten-Free Trail Cookies


  • ½ c rolled gluten-free oats
  • 2½ c gluten-free all-purpose baking mix
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 c coconut oil
  • ¾ c raw turbinado sugar or coconut sugar
  • ¼ c maple syrup or honey
  • 2 tsp vanilla extract
  • 2 eggs
  • 3 c of any trail mix or nuts and dried fruit
  1. Preheat the oven to 350°F. Grease or cover in parchment paper two cookie sheets.
  2. With a mixer, blend oil, sweeteners, eggs, and vanilla together until fluffy and creamy.
  3. Combine oats, flour, baking soda, salt, and cinnamon and stir into the wet ingredients until well blended.
  4. With a spatula or spoon stir in the trail mix. Mix well.
  5. Scoop about ¼ cup of dough for each cookie, roll into a ball shape and place 2½ inches apart on the prepared baking sheet.
  6. Bake cookies for 15–18 minutes, or until lightly brown. Transfer to a wire rack to cool. Store in a sealed container.
Notes: We recommend using local, organic and non-GMO ingredients whenever possible.

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