Trail Mix Cookies

These cookies are incredible. They are full of healthy ingredients and tasty at the same time. They got the stamp of approval from ALL of my kids plus a collection of their friends and some of my co-workers. I hope you will enjoy them too. They are slightly adapted from this recipe.

Dry Ingredients:

• 2 cups rolled oats, blended into oat flour
• 1 cup almonds blended into fine meal
• 1 cup rolled oats
• 1 cup pecans 
• 6 tablespoons sunflower seeds
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup shredded unsweetened coconut
• 8 tablespoons mini dark chocolate chips (or finely chopped chocolate)
• 4 tablespoons chia seeds
• 2 teaspoons cinnamon
• 1 tsp fine grain sea salt
• 1 tsp baking powder
• 1 tsp baking soda

Wet Ingredients:

• 2 tablespoon ground flax + 4 tablespoons water, mixed together
• 1/2 cup almond butter
• 1/2 cup coconut oil
• 1/2 cup pure maple syrup
• 2 tsp vanilla

Directions:

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Whisk together the ground flax and water in a small mug and set aside.
3. Measure pecans and sunflower seeds into blender and pulse until coarsely chopped. 
4. In a large mixing bowl, whisk together all of the dry ingredients.
5. In a blender jar, blend together the wet ingredients, including the flax egg until thoroughly combined.
6. Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring. You might even think it's not possible, but with a little bit of work, it will all come together.
7. Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart.
8. Bake cookies for 13-15 minutes, until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
9. Wrap up and store leftovers on the counter or in the freezer, if desired.