YIELD: 24 COOKIES
These cookies feature all my favorite flavors of trail mix baked right into a scrumptious cookie. The options for mix-ins are endless. Try pepitas, dried blueberries, or even your favorite spice blend to shake things up!
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Ingredients
½ cup non dairy margarine
1½ cups turbinado sugar
1 teaspoon vanilla extract
3 tablespoons flaxseed meal
6 tablespoons water
¼ teaspoon salt
1 cup sorghum flour
½ cup brown rice flour
¼ cup almond meal
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking powder
½ cup shredded coconut (sweetened)
1 cup non dairy chocolate chips
½ cup sliced almonds
½ cup raisins
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Directions
- Preheat oven to 375 °F.
- In a large bowl, cream together the peanut butter, margarine, sugar, and vanilla extract until smooth.
- In a small bowl, mix the flaxseed meal with the water and allow it to rest for at least 5 minutes, or until thick.
- Add in the prepared flaxseed meal.
- In a separate bowl, whisk together the salt, sorghum flour, brown rice flour, almond meal, potato starch, tapioca flour, xanthan gum, and baking powder.
- Gradually add the flour mixture into the peanut butter mixture and mix until a dough forms.
- Fold in the coconut, chocolate chips, almonds, and raisins until incorporated.
- Drop by rounded tablespoonfuls onto an ungreased cookie sheet 2 inches apart.
- Flatten slightly with the back of a spoon and bake for 12 minutes, or until bottoms are golden brown.
- Let cool completely on the rack before enjoying.
- Store in an airtight container for up to 1 week.
