Gluten free trail mix cookies are higher in protein than traditional cookies, providing you with extra energy. Enjoy their crisp edges and chewy texture on long trips in the car, on hikes, or while camping in the woods, to name a few places. Use white, semi-sweet, or dark chocolate chips. Make these cookies corn or tapioca-free.
Gluten Free Trail Mix Cookies
With additional egg, almond flour, and nuts, these cookies are packed with protein!
- 8 tablespoons (1 stick or 4 ounces) unsalted butter, at room temperature
- 1 cup (8 ounces) granulated sugar
- 2 large eggs, at room temperature (Organic from Costco)
- 1/8 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract (or additional vanilla extract)
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1-1/2 cups +3 tablespoons Carla's Gluten-Free All-Purpose Flour Blend Recipe
- 1 cup superfine almond flour (Bob's Red Mill)
- 1/2 cup dried fruit (cranberries, chopped cherries, chopped apricots, etc.)
- 1/2 cup chopped nuts (walnuts, pecans, almonds)
- 1/4 cup white or semi-sweet chocolate chips
- Preheat the oven to 375ºF. Line two baking sheets with silicone baking mats or parchment paper; set aside.
- Cream the butter and sugar in the bowl of your electric mixer using the paddle attachment, if you have one. Beat on medium speed until light and fluffy, about 4 minutes using a high-powered mixer, longer for lower powered.
- Add the flour blend, almond flour, and baking soda to a small bowl and mix to combine; set aside.
- Add the eggs, one at a time, mixing on medium speed until incorporated before adding the next.
- Add the flour mixture all at once. Using the paddle attachment mix until thoroughly combined.
- Add in the dried fruit, nuts, and chocolate chips; mix using the paddle attachment or a silicone spatula.
- Bake on the center shelf of the oven for 10 minutes or at the longest, until they are slightly golden brown around the edges.
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