Over the last while I have been experimenting with ‘trail-mix’ cookies, as I like the variety of texture that they have, and they are more filling in general than a standard cookie.

Wet Ingredients (mix together)

1/2 cup – Butter alternative – room temperature
1/3 cup – white sugar
1/3 cup – brown sugar
1 tsp – vanilla extract
1/4 tsp – xanthum gum whisked together with 1/4 cup water

Dry Ingredients (mix together)

1 1/2 cups – rolled oats
1/2 cup – whole wheat flour
1/4 cup – oat flour
1/4 cup almond flour
1/2 tsp. baking soda
1/4 tsp. salt

Mix the wet & dry ingredients together, then add the trail mix in

Trail Mix

1 cup – roughly chopped almonds
1/4 cup – roughly chopped dates
1/4 cup – vegan chocolate chips

Bake for 15 minutes at 350 degrees Fahrenheit (around 175 degrees celsius)

The most recent batch I also tried adding in 1/8 cup – molasses and 1/2 tsp cinnamon. This version will need a longer baking time due to the increased moisture from the molasses. It may benefit from a longer bake at a lower temperature to avoid burning while the excess moisture is being baked out.