Trail Mix Cookies -- a gluten free, hit the trail kind of treat

It has been ages since I really posted, and ages since I made cookies. After making cookies every week for my son's preschool, I have sort of taken a break. We occasionally make cookies, but not very often. And then we just riff on a few of our faces: peanut butter and honey cookies, and chocolate cookies.

These are great! I like them chilled because of the chewiness they have when straight from the fridge. I love the combination of crunchy sunflower seeds and raisins. I like what happens when honey, sea salt, and sesame seeds do a little dance together. Then again, I'm definitely a granola hippie kind of gal. If you are more truffle ganache, these may not be your cup of tea.


ingredients:

1/4 cup extra virgin coconut oil
4 eggs
1/2 cup honey

1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp saigon cinnamon

1 cup shredded coconut
1/2 cup sesame seeds
1/2 cup flax meal
1/4 cup chia seeds

2 cups almond flour
1/2 tsp baking soda

1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup raisins


directions:

1. mix the eggs, coconut oil, and honey
2. add the vanilla bean, sea salt, and cinnamon
3. mix in the sesame seeds, flax meal, chia seeds, and shredded coconut
4. stir in the almond flour and baking soda
5. mix in the pumpkin seeds, sunflower seeds, and raisins
6. drop by spoonful onto baking sheets and flatten with a wet fork
7. bake at 345 for 16-18 minutes

makes 4 dozen cookies

They will be soft when cooked and cool. Store in an airtight container in the fridge.

bake at 345 for 16-18 minutes