Trail Mix Cookies

12.23.15 / 1 comment

Trail Mix Cookies GF with milk & 4 glasses

We love baking during the holiday season, and with all of the delicious treats going around, cookies are always guaranteed to be one of the most popular desserts. This is why we love our Trail Mix Cookies—they are absolutely divine, but still pack a nutritional punch that leaves you feeling satisfied and happy. Not only are these cookies full of delicious coconut, bananas, and chocolate chips, it has sorghum flour in it! Sorghum flour is naturally gluten-free; is rich in protein, iron, antioxidants, and dietary fiber; and has a mild taste and smooth texture, which makes this type of flour a great addition to any baking venture. Along with the sorghum flour, this recipe also has hemp hearts in it, which add an extra boost of omega-3 fatty acids, protein, phosphorus, manganese, thiamin, zinc, magnesium, and fiber. We especially love using Manitoba Harvest’s Hemp Hearts because they are all natural and taste great on anything you put them on! So go ahead and try out our Trail Mix Cookies for this holiday season—they are perfect for a party, or for sitting by the fireplace with a cup of hot tea.

Trail Mix Cookies
Prep time:
Cook time:
Total time:
Serves: 52 cookies
Ingredients
  • 1 1/2 cups rolled oats (gluten free) (processed into smaller flakes as gluten free oats are a bit harder than regular oats)
  • 1/4 cup sorghum flour (Almond flour or gluten free flour can be used as well)
  • ¼ cup hemp hearts
  • 8 oz unsweetened dried coconut flakes
  • 1 tsp cinnamon
  • 1/2 teaspoon sea salt
  • 1 cup dried, sweetened cranberries, chopped or processed
  • 3 large ripe bananas, mashed
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 4 tablespoon water
  • 1 tablespoon ground flaxseed
  • 6 oz semi-sweet chocolate chips
Instructions
  1. Pre-heat oven to 350F
  2. Combine oatmeal, sorghum flour, hemp hearts, coconut flakes, cinnamon, sea salt and dried cranberries in a bowl. Mix well.
  3. Add the mashed banana, coconut oil, vanilla, water, flaxseed and chocolate chips to the oatmeal and sorghum mixture. Mix well.
  4. Line a baking sheet with parchment paper.
  5. Place a 1-inch ball of dough on the baking sheet. For a crispier cookie, use a tablespoon-measuring spoon and flatten the dough slightly.
  6. Bake for 30 minutes until slightly browned, the cookie bottoms should be golden brown.
Serving size: 1 cookie Calories: 65 Fat: 4 g Saturated fat: 2 g Carbohydrates: 9 g Sugar: 5 g Sodium: 24 mg Fiber: 1 g Protein: 1 g Cholesterol: 0 mg
Notes
These are perfect to cook once, eat twice! [br][br]To Freeze: [br]Line a baking sheet with parchment paper. [br]Place dough on the baking sheet, they don’t need to be spread apart as they are not being baked. [br]Cover, cookie tray with aluminum foil and freeze for 1-2 hours or overnight until frozen. Transfer to a large freezer bag and seal tightly. The frozen cookie dough will last in a sealed freezer bag for up to 6 months. [br][br]To reheat:[br]Preheat oven or toaster oven to 350 F. Line a baking sheet with parchment paper. Place frozen cookies on the sheet with a space in between and bake for about 30 minutes until the cookies are slightly browned, the cookie bottoms should be golden brown.[br][br]Hemp foods are hypoallergenic and Manitoba Harvest products are made at our hemp-dedicated facility.

 

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff and Manitoba Harvest. However, we were not compensated for this post. All opinions are our own.

One Response to Trail Mix Cookies


  1. Pingback: Added Sugar In The News + 40 Low Sugar Recipes You Need To Make...NOW! -

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