Gluten-Free Trail Mix Crisp Cookies recipe

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Ingredients

1 egg
1 tablespoon coconut butter
1 teaspoon vanilla extract
¾ cup white sugar
⅓ cup gluten-free all purpose baking flour
⅓ cup trail mix
2 tablespoons tapioca starch
¼ teaspoon salt
1 pinch ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
1 pinch ground ginger, or to taste
1 pinch ground cloves, or to taste

Nutrition Info

86.8 calories
carbohydrate: 16 g
cholesterol: 15.5 mg
fat: 2.3 g
fiber: 0.3 g
protein: 1.2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 64.5 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.

  2. Whisk egg, coconut butter, and vanilla extract together in a bowl, add sugar and whisk until light and fluffy. Stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon, ginger, and cloves into egg mixture until evenly-mixed. Drop dough by the teaspoonful 2-inches apart onto prepared baking sheet.

  3. Bake in the preheated oven until browned around the edges, 7 to 10 minutes. Cool on the baking sheet until crisped, 5 to 10 minutes.

Recipe Yield

12 cookies

Recipe Note

This recipe was born out of necessity to use up the leftover nuts and dried fruits in my pantry. The crisp of the cookie is satisfying and goes well with a nice cup of tea at the end of a long day. I have used the end of a bag of trail mix to make them before and it worked out perfectly. Experiment and add whatever you like!

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