Apple Trail Mix Cookies (Gluten-Free)
These delectable soft and chewy Apple Trail Mix Cookies are gluten-free, oil-free, peanut-free, and vegan. They are delightful with a cup of tea or as a grab and go snack* for school or work. Trust us, you won't be able to eat just one!
- 1 1/2 cup quick oats
- 1 1/2 cup oat flour
- 1/2 cup dried cranberries
- 1 tbsp Ceylon cinnamon
- 2 cup grated apple
- 1/2 cup water
- 1/4 cup maple syrup
- 3 tbsp sunflower seed butter
- 2 tsp vanilla extract
- 3/4 cup Brazil nuts
- 1/2 cup vegan dark chocolate
- Preheat oven to 375°F and line a large baking sheet with parchment paper.
- Mix the quick oats, oat flour, cranberries, and cinnamon in a bowl.
- In a separate bowl, mix the maple syrup, sunflower seed butter, and vanilla until well combined.
- Add the grated apple, wet mix, and 2 tbsp of water to the dry mix. Stir the mixture, adding water 2 tbsp at a time until it comes together forming a firm cookie dough texture.
- Add some water to a small dish and set to the side. Using an ice cream scoop, place level scoops of the cookie dough about 1 1/2 - 2 inches apart on the baking sheet. Wet your fingers with the water, and press them down, forming discs that are about 3 1/2 inches in diameter. Sprinkle the chopped brazil nuts on top, and lightly press them down into the cookies.
- Bake the cookies for 20 to 22 minutes, or until golden underneath.
- During the last 5 minutes, melt half of the chocolate in a double boiler on low heat on the stovetop. Turn the heat off, and add the other half of the chocolate, stirring until it has all melted.
- Once you've removed the cookies from the oven, drizzle the melted chocolate on top. Transfer them to a cooling rack, and you can either eat them while they're warm or wait for a while until the chocolate has hardened (the time can vary depending on room temperature).
- Enjoy with a cup of tea or a glass of plant-based milk!
- * If you are making these as a grab and go snack, it is best to mix the brazil nuts and chocolate (chips or diced) in with the cookie dough.
- This recipe makes about 13-15 cookies.
- If you don't like brazil nuts, you can replace them with another nut such as walnuts, pecans, or macadamia nuts.
- They can be stored in an airtight container in the fridge for up to 4 days (if they last that long!).