gluten free vegan trail mix cookies
RECIPE TYPE: cookies
SERVES: 28-30
  • 1 1/4 cups Sarah’s gluten free flour blend
  • 1 cup gluten free rolled oats
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup coconut sugar or brown sugar
  • 6 tablespoons refined coconut oil, softened
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened almond milk or coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 cup sliced almonds
  • 1 cup dairy free semi-sweet chocolate chips
  • 1 cup dried cranberries or raisins
  • 3/4 cup chopped walnuts
  • 1/2 cup unsweetened shredded coconut
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, sift together flour, oats, almond flour, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl or standing mixing, cream together coconut sugar and coconut oil. Mix in maple syrup, coconut milk and vanilla. Add flour mixture and blend until well combined.
  4. To cookie dough, add sliced almond, chocolate chips, dried cranberries, walnuts and coconut. Mix on low speed, just until well incorporated.
  5. Place 2-tablespoon size scoops {or use large cookie scoop} of cookie dough onto prepared baking sheet. Slightly flatten cookie dough ball with hand.
  6. Bake cookies 10-12 minutes. Cookies with be golden brown and soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at