Gluten-Free Trail Cookies

Child looking at cookies


  • 12 cup rolled gluten-free oats
  • 2 12 cups gluten-free all-purpose baking mix
  • 1 12 tsp baking soda
  • 12 tsp salt
  • 12 tsp cinnamon
  • 1 cup coconut oil
  • 34 cup raw turbinado sugar or coconut sugar
  • 14 cup maple syrup or honey
  • 2 tsp vanilla extract
  • 2 eggs
  • 3 cups 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 14 cup of dough for each cookie, roll into a ball shape and place 2 12 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.
Nutrition Info: 
We recommend using local, organic and non-GMO ingredients whenever possible.


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