Gluten Free Trail Mix Crisp Cookies Recipes

GLUTEN-FREE TRAIL MIX CRISP COOKIES

Gluten-Free Trail Mix Crisp Cookies image

This recipe was born out of necessity to use up the leftover nuts and dried fruits in my pantry. The crisp of the cookie is satisfying and goes well with a nice cup of tea at the end of a long day. I have used the end of a bag of trail mix to make them before and it worked out perfectly. Experiment and add whatever you like!

Provided by Michelle2s

Categories Desserts Cookies Drop Cookie Recipes

Time 25m

Yield 12

Number Of Ingredients 12

Ingredients

1 egg
1 tablespoon coconut butter
1 teaspoon vanilla extract
¾ cup white sugar
⅓ cup gluten-free all purpose baking flour
⅓ cup trail mix
2 tablespoons tapioca starch
¼ teaspoon salt
1 pinch ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
1 pinch ground ginger, or to taste
1 pinch ground cloves, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.
Whisk egg, coconut butter, and vanilla extract together in a bowl; add sugar and whisk until light and fluffy. Stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon, ginger, and cloves into egg mixture until evenly-mixed. Drop dough by the teaspoonful 2-inches apart onto prepared baking sheet.
Bake in the preheated oven until browned around the edges, 7 to 10 minutes. Cool on the baking sheet until crisped, 5 to 10 minutes.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 16 g, Cholesterol 15.5 mg, Fat 2.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 64.5 mg, Sugar 12.6 g

NO BAKE SWEET AND SALTY TRAIL MIX GRANOLA BARS

No Bake Sweet and Salty Trail Mix Granola Bars image

Provided by Amanda @ Running with Spoons

Time 15m

Number Of Ingredients 10

Ingredients

1/2 cup (160 g) brown rice syrup (or honey if not vegan)
2 Tbsp (32 g) sunflower seed butter*
1 Tbsp (14 g) coconut oil
3/4 cup (60 g) old fashioned oats
1/2 cup (15 g) crispy rice cereal
1/2 cup (17 g) pretzels, crushed**
1/4 tsp salt
1/2 cup (80 g) dried fruit (I used raisins and cranberries)
1/2 cup (70 g) pumpkin seeds***
1/3 cup (60 g) chocolate chips

Steps:

Line an 8×8 (20×20 cm) baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Generously spray the foil with cooking spray and set aside.
Add brown rice syrup, sunflower seed butter, and coconut oil to a microwave-safe bowl and nuke on high until ingredients are fully melted and combined, about 1 minute. Remove from microwave and allow to cool and thicken.
Combine remaining ingredients in a large mixing bowl, stirring until evenly distributed. Pour wet ingredients into dry ingredients and mix until fully incorporated.
Transfer mixture to prepared pan and use a spatula or your hands to spread it evenly, making sure to press down firmly. Cover pan with a sheet of foil and place into the fridge to set, at least 2 hours but preferably overnight. When bars have set, remove from pan using the foil overhang, and use a sharp knife to cut into individual bars. Store bars in the fridge or freezer for best results.

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