Trail Mix Cookies

These trail mix cookies are soft and chewy and come together in 10 minutes. They are so easy to customize and taste delicious.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings cookies

Calories 140kcal

Author Arman Liew

Ingredients

3 cups rolled oats gluten-free, if necessary
1 tablespoon chia seeds
1 tablespoon cinnamon
1/4 teaspoon salt
1 cup almond butter can sub for any nut or seed butter of choice
1 cup brown rice syrup or honey/maple syrup
1 1/2 cups trail mix

Instructions

Line a large plate greaseproof paper and set aside. In a large mixing bowl, add the rolled oats, cinnamon, and sea salt and set aside.
In a microwave safe bowl or stovetop, melt the almond butter with the brown rice syrup until combined. Pour the liquid mixture into the dry and mix well until fully incorporated. Add your trail mix of choice and mix until fully incorporated.
Using your hands, form into small, golf ball sized balls and place on the lined plate. Press each ball into a cookie shape and refrigerate until fim.

Notes

TO STORE. Stored in an airtight container, the cookies will last around 4 days at room temperature and up to a week in the fridge.

TO FREEZE. The cookies will last for up to 3 months in the freeze. For the best results, wrap each cookie with food wrap and freeze them in an airtight container or bag.

Nutrition