Gluten-Free Trail Mix Cookies Recipe. All Variations

Yields about 2 dozen 3 1/2 inch cookies.

Preheat the oven to 350 *F

Mix all ingredients thoroughly by hand in a mixing bowl.

Form balls the size of large walnut. Place them on a cookie sheet lined with parchment paper of foil. Flatten the balls to about 3 inches diameter. Make sure to leave a little space for the flattened cookies to expand during baking. Bake about 20 minutes, until golden brown.

Let the trail mix cookies cool completely before storing, in an air tight tin, or freeze them in a tightly sealed bag.

Add In Variations

• Use any nut butter or tehina instead of the oil
• Vegan: skip the eggs. Mix 2 tablespoons flax with 1/3 cup warm water and let the mixture rest 2-3 minutes.
• Use 1/2 cup canned pumpkin instead of banana
• Play with the spices: use ground anise, vanilla extract, ground lavender etc...
• Use shredded zucchini or apple instead of carrot
• Don't like coconut? (Can't imagine that!) Skip it and use more carrot
• Use pecans, walnuts, pumpkin or sunflower seeds instead of almonds. Or sesame seeds (really nice if you used tehina: Best way to spread the sesame love!)
• Use other dried fruit instead of currants or raisins
• Throw in 1/2 mini chocolate chips.

Shape your trail mix cookies into bars

Press the batter firmly in a cookie sheet with sides, about 1/2 inch high. Bake about 30 minutes, and cut into bars