Trail Mix Cookies (Gluten-Free, Vegan)
By Sarah Axtell, ND • July 16, 2014
I’ve been baking more with blackstrap molasses. I like it because it is a natural sweetener rich in minerals, especially iron. I included pumpkin seeds and raisins in this recipe too- other iron-rich foods. So with the combination of the molasses, raisins and pumpkin seeds these cookies are energy-packed! They also contain immune-boosting ingredients, such as the pumpkin seeds (which are full of zinc) and coconut oil (anti-viral). I am a fan of allowing your children to indulge in sweet treats, but making them healthy and with ingredients that their growing bodies need!
And bonus for all of you sensitive to gluten, dairy, and eggs– they are gluten-free and vegan!
Trail Mix Cookies
3 cups rolled oat
1/2 cup arrowroot powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup virgin coconut oil
1/4 cup apple sauce
1/4 cup molasses
1/4 cup maple syrup
1/2 cup raw pumpkin seeds
1/4 cup raisins
1/4 cup chocolate chips
1. Preheat oven to 350 F. Place the dry ingredients in a food processor. Process until finely ground.
2. Add the wet ingredients. Process for 1 minute or until well-mixed.
3. In a separate bowl, add the “additions” to the cookie dough you just made in the food processor. Mix.
4. Roll cookies into a ball and place onto a greased pan. Bake for 10-12 minutes. Don’t overcook!
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.