Trail Mix Cookies That Taste Like a Hike, But Better (Gluten-Free!)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

mixed nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Seeds are often less expensive and nut-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate offers health benefits and chunks can be cheaper.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit adds moisture but may not be as sweet.

Gather all ingredients and pause to take a screenshot if needed.

In a bowl, combine 1 and 1/2 teaspoons of cornstarch, a pinch of salt, and 1/2 teaspoon of baking soda with 2 cups of Bob's Red Mill gluten-free 1:1 flour. Stir to mix the dry ingredients.

In a separate bowl, add 3/4 cup of brown sugar and 1/2 cup of granulated sugar. Then add 1/2 cup of softened butter, 1 egg, 1 egg yolk, and a splash of vanilla. Mix until creamy and slightly fluffy using a handheld mixer.

Gradually mix the dry ingredients into the wet ingredients until combined, avoiding a flour dust storm.

Fold in the trail mix, which includes peanuts, raisins, and M&M's. Optionally, add more trail mix or other ingredients like white chocolate chips or oats.

Chill the dough in the refrigerator overnight to ensure chewy cookies.

Preheat the oven to 325°F (160°C) and grease a baking pan, dusting it with gluten-free flour.

Scoop the dough and shape it into tall egg shapes, spacing them out on the baking pan.

Bake for 12 to 15 minutes or until slightly underbaked in the center. Let them cool on the pan for 10 minutes before transferring to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens