Description
A delightful spin on a classic snack, combining wholesome ingredients for a nutritious treat that’s perfect for any occasion.
Ingredients
Scale
- 120 grams (1 cup) buckwheat flour
- 110 grams (1 cup) oat flour
- 80 grams (1/2 cup) coconut sugar
- 1 tablespoon arrowroot flour or 2 teaspoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 150 grams (1 cup) mixed seeds/nuts
- 60 grams (1/4 cup) dried cranberries
- 100 grams (1/2 cup) dark chocolate, chopped
- 50 grams (1/4 cup) chia seeds
- 75 grams (1/4 cup) nut or seed butter, unsweetened
- 60 grams (1/4 cup) coconut oil, melted
- 80 ml (1/3 cup) non-dairy milk
- 2 tablespoons maple syrup
Instructions
- In a large bowl, combine buckwheat flour, oat flour, coconut sugar, arrowroot, cinnamon, baking soda, and sea salt; whisk together.
- Stir in the mixed seeds, dried cranberries, chopped chocolate, and chia seeds.
- In another bowl, whisk together the nut butter, coconut oil, non-dairy milk, and maple syrup until smooth.
- Pour the nut butter mixture into the dry ingredients and mix until fully incorporated.
- Preheat the oven to 180°C (350°F).
- Prepare two baking sheets lined with parchment paper.
- Measure about two tablespoons of dough for each cookie, roll into balls, and place them on the baking sheet.
- Lightly flatten each ball.
- Bake for 8-10 minutes or until lightly golden. Let them cool before transferring to a rack.
Notes
For a nut-free version, substitute nut butter with sunflower seed butter. Use certified gluten-free oats for gluten-free cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cookies, trail mix, vegan, healthy snack, gluten-free
