Trail Mix Cookies: Two Recipes, One Gluten Free, One Not

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Trail Mix Cookies, (left), Gluten Free Trail Mix Cookies, (right).

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I’d always assumed that trail mix was a creation of the back-to-nature hippie movement in the 1960’s.  Apparently though, it goes back a little bit further than that, as Jack Kerouac mentions it in his classic 1958 novel, The Dharma Bums. Whatever its origin, trail mix gets its name because it’s a light weight, easy to store, nutritious food to take along while hiking or camping. And wouldn’t it be even easier to eat if it came in cookie form?  Now, it does.  Seeds, nuts, dried fruit, cereal–everything you want in a trail mix can be packed into a cookie. I’ve also come up with a version which replaces rolled oats and wheat flour with quinoa flakes and brown rice flour, making it gluten free. Friends who came around for tea gave the gluten free version a hearty thumbs up–in fact it they wouldn’t have noticed the difference if I hadn’t told them. Both regular and gluten free recipes are after the jump…

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TRAIL MIX COOKIES (WHEAT AND GLUTEN FREE)

Yield: 2 dozen 2 1/2”cookies

Preheat oven to 350º F

Dry ingredients:

2 cups quinoa flakes

3 cups brown rice flour

1  cup raisins, rinsed in water and allowed to plump up 15-20 minutes, then coarsely chopped

1/2 cup dried cranberries, rinsed in water and allowed to plump up 15-20 minutes, then coarsely chopped

1 cup sunflower seeds, toasted and coarsely ground in food processor

1 cup unsweetened, shredded coconut

1/2 cup chopped toasted almonds

1/2 cup toasted pumpkin seeds, chopped

1 teaspoon baking powder

2 teaspoons cinnamon

pinch salt

Wet ingredients:

1/2 cup maple syrup

3/4 cup rice syrup

1/2 cup canola oil

1 cup coconut milk (preferably) or water

1. Stir together the dry ingredients in a large mixing bowl.

2. Liquify the wet ingredients in a blender.

3. Pour the wet into the dry and stir well to combine.

4. Drop dough by generous spoonfuls onto a parchment-lined or lightly oiled cookie sheet.  Flatten with the tines of a fork until the cookies are about 2 1/2” in diameter and 1/4” thick.

5. Bake at 350ºF 20-25 minutes or until lightly browned.

6. Cool on racks before storing in air-tight containers

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TRAIL MIX COOKIES (REGULAR RECIPE)

Yield: 2 dozen 2 1/2”cookies

Preheat oven to 350º F

Dry ingredients:

2 1/2 cups rolled oats, coarsely ground in food processor

3 cups whole wheat pastry flour

1  cup raisins

1 cup sunflower seeds, toasted and coarsely ground in food processor

1 cup dried cranberries (or other dried fruit of choice)

1 cup unsweetened, shredded coconut

1 cup slivered almonds

1 teaspoon baking powder

2 teaspoons cinnamon

pinch salt

Wet ingredients:

1/2 cup maple syrup

3/4 cup rice syrup

1/2 cup canola oil

1 cup water, or as needed

1. Stir together the dry ingredients in a large mixing bowl.

2. Liquify the wet ingredients in a blender.

3. Pour the wet into the dry and stir well to combine.

4. Drop dough by generous spoonfuls onto a parchment-lined or lightly oiled cookie sheet.  Flatten with the tines of a fork until the cookies are about 2” in diameter and 1/4” thick.

5. Bake at 350ºF 17-20 minutes or until lightly browned.

6. Cool on racks before storing in air-tight containers

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3 responses

  1. Chef Gary offered these cookies at our Monday night macro dinner, and they are fabulous! A perfect cookie! It is a thin cookie, wonderful taste, not too sweet, and the texture was not crunchy but chewy, thin and not too chewy. Perfect! Make these cookies, and make everyone very happy!

  2. pass the salt please! i made a batch and with each new cookie sheet i added a bit more salt as the nuts and oats really scream for it. by the end, the taste seemed right. i would say a ‘pinch’ in this recipe is really ‘1 teaspoon’ ;o)

    • Claudia, One thing I’ve learned is that people have very different tastes (needs?) for salt, so I usually don’t give very specific measurements for salt in my recipes. It really is a matter of individual taste. Gary

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