Gluten-Free, Grain-Free Chocolate Chip Almond Trail Mix Cookies Recipe

Enjoy this perfectly baked, tender cookie studded with dark chocolate (or dried fruit). It's naturally sweetened, gluten-free, and grain-free!

Plus, it’s made with 10 wholesome ingredients you probably have on hand right now. To keep things naturally sweetened, we went with coconut sugar and a little maple syrup. To keep these entirely refined sugar-free, be sure to use a bittersweet dark chocolate chip (or unsweetened dried fruit!)

Now let’s bake!

Gluten Free, Almond Trail Mix Cookies

Ingredients

1 ¼ cups almond flour

1/3 cup dark chocolate, loosely chopped (or sub dried fruit of choice)

1/4 cup mixed seeds (such as hemp seeds, sesame seeds, sunflower, ground pumpkin, or ground flax seeds)

1/4 cup desiccated unsweetened coconut

1/2 tsp baking powder

1/4 tsp sea salt

1/3 cup coconut sugar 

1 egg

3 Tbsp coconut oil, melted

1/2 tsp vanilla extract (optional)

1 Tbsp maple syrup

Instructions

1. In a large mixing bowl, stir together almond flour, dark chocolate chips, seeds, coconut, baking powder, salt, and coconut sugar.

2. In a separate bowl, beat egg (using a handheld mixer or whisking vigorously).

3. Add the melted coconut oil, vanilla (optional), and maple syrup and beat or whisk to combine. Then add to dry ingredients and mix until just combined. You should have a firm, semi-tacky dough. If too wet, add a bit more coconut or almond flour.

4. Loosely cover and chill in the refrigerator for at least 30 minutes or overnight. 

5. Preheat oven to 350 degrees F (176 C). Scoop out 3-Tablespoon amounts of dough, scooped out two balls, and then formed them together) and form into balls. Then slightly press them down into discs. Top with a few more chocolate chips if desired.

6. Place on a bare or parchment-lined baking sheet with about a 1-inch gap in between each cookie to allow for a little spreading. Bake for 20-25 minutes or until the undersides are golden brown and the tops appear slightly puffy and cracked.

7. Remove from oven and let cool on the pan for 10 minutes. Then carefully loosen with a spatula – they can stick a little to the bare pan.

8. Enjoy immediately or let cool completely before storing leftovers in a sealed container at room temperature up to 4 days, 1 week in the refrigerator, or 1 month in the freezer.