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Coppermine trail mix cookies.

Scale

Ingredients

dry:

  • 1 cup oat flour*
  • 2/3 cup almond flour
  • 1/2 cup rolled oats
  • 1 1/2 t cinnamon
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t sea salt
  • 1 pouch @theoatcompany Coppermine Trail Mix

wet:

  • 1/4 drippy almond butter 
  • 1/4 cup unsweetened applesauce
  • 1/4 cup + 2 T maple syrup
  • 3 T coconut sugar
  • 1 flax egg** (or sub a regular egg if that’s your jam!)
  • 3 T melted coconut oil
  • 1 t vanilla

Instructions

In a large bowl, combine all ingredients (except for the trail mix) and stir well.

In another bowl, add all wet ingredients (including the coconut sugar) and whisk until well combined. Pour the wet ingredients into the dry and stir with a large spoon. Once combined, fold in the trail mix. The best way to get uniform cookies is by using a medium sized ice cream scoop. Scoop the cookie dough onto a parchment-lined cookie sheet and flatten slightly with the back of a fork. I topped my cookies with millet but you could also top them with extra trail mix or flaky sea salt. The sky’s the limit! Bake for 12-15 mins or until golden brown. Allow cookies to cool completely before storing.

Notes

*Oat flour can easily be made by blending rolled oats in a blender. Blend until the oats become a fine, flour-like consistency. Add 1 1/4 cups oats to yield ~ 1 cup oat flour.

** Flax egg: 1 T ground flax + 3 T water. Allow the ‘egg’ to thicken for approximately 10 minutes.

Find it online: https://lesleyoneill.com/coppermine-trail-mix-cookies/