Always on the lookout for tasty, low sugar, gluten free snacks I made these kitchen sink cookies the other day. It was not a gf recipe but I made it so with a few adjustments and additions to suit my taste. I used half sunflower seed butter and half chunky peanut butter. This produced a faint peanut buttery taste which I liked: I didn’t have that much sunflower seed butter on hand. They are fairly interchangeable in baking cookies. I used blueberry flavored dried cranberries. They are just one of the many flavors in these yummy treats. I suggest you can swap things out for similar quantities of additions. Or leave something out that you don’t care for. They blend remarkably well into a delightfully tender result. I was delighted that they were not heavy from all those trail mix sort of ingredients. One cookie is just enough to hold me for a while until an actual mealtime is there…keeps the blood sugar fairly level.
I froze most of them for future enjoyment. I wouldn’t freeze for more than 2-3 months.
Trail Mix Cookies
Yield: 2 ½ dozen
1 cup sunflower seed butter or half cup each of that and peanut butter
1 cup sweetened flaked coconut
½ cup semi-sweet chocolate chips
½ cup packed brown sugar
½ cup dried cranberries
½ cup dates, chopped, I chopped whole soft dried figs
¼ cup sunflower seeds or slivered almonds (I used almonds)
½ cup raisins
¼ cup maple syrup
1 extra large egg
½ tsp vanilla
1/2 cup gf flour mix (I used King Arthur Basic Mix)
1/2 tsp baking soda
¼ tsp salt
1-2 Tbsp. chopped crystalized ginger (optional)
Preheat the oven to 350⁰F. Line two cookie sheets with parchment paper or silicon liners.
Place all of the ingredients together in the bowl of a stand mixer. Mix on medium speed until the ingredients are well incorporated. Drop generous tablespoons of dough onto cookie sheets or. Bake for 12—14 minutes until cookies are set, but still soft. Remove from the oven and let cool on the cookie sheet. Store in airtight cookie jar or freeze in appropriate freezer containers; for no more than 3 months. Enjoy!