This recipe was born out of necessity to use up the leftover nuts and dried fruits in my pantry. The crisp of the cookie is satisfying and goes well with a nice cup of tea at the end of a long day. I have used the end of a bag of trail mix to make them before and it worked out perfectly. Experiment and add whatever you like!

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
5 mins
total:
25 mins
Servings:
12
Yield:
12 cookies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.

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  • Whisk egg, coconut butter, and vanilla extract together in a bowl; add sugar and whisk until light and fluffy. Stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon, ginger, and cloves into egg mixture until evenly-mixed. Drop dough by the teaspoonful 2-inches apart onto prepared baking sheet.

  • Bake in the preheated oven until browned around the edges, 7 to 10 minutes. Cool on the baking sheet until crisped, 5 to 10 minutes.

Cook's Notes:

Any mix of dried fruit, seeds, and nuts can be substituted for the trail mix.

Toasting any nuts or seeds being added to the cookies gives them a nice extra dimension. Dice up any large seeds, nuts, and/or fruits!

The cookies need to sit on the sheet in order to crisp. If you try to remove them before they are cool, they will fold or crumble.

Nutrition Facts

87 calories; protein 1.2g 2% DV; carbohydrates 16g 5% DV; fat 2.3g 4% DV; cholesterol 15.5mg 5% DV; sodium 64.5mg 3% DV. Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 3 stars
05/23/2015
The flavour of these cookies is nice, but the recipe simply didn't work out for me. I used Best All-Purpose Gluten-Free Flour Blend from this website. I ended up adding two more Tbsp of tapioca flour because the "dough" (actually a batter) was so liquid. I feel there is something missing here. It definitely needs less liquid or more flour and I feel there is simply too much sugar for the amounts of the other ingredients. I used a medium egg at room temp. I even used powdered vanilla instead of liquid. I put the mixture in the fridge for 10 minutes but still, it spread out so much on the baking sheet that it became one big, flat bar instead of 12 cookies. It also stuck to my lightly greased parchment paper and didn't cook thoroughly even though I left it in the oven for almost 15 minutes. I waited 10 minutes before even attempting to cut them into single servings. They never crisped. They taste good. I think more flour and less sugar would aid here. Thank you Michelle2s for your recipe. Read More
(2)
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/23/2015
The flavour of these cookies is nice, but the recipe simply didn't work out for me. I used Best All-Purpose Gluten-Free Flour Blend from this website. I ended up adding two more Tbsp of tapioca flour because the "dough" (actually a batter) was so liquid. I feel there is something missing here. It definitely needs less liquid or more flour and I feel there is simply too much sugar for the amounts of the other ingredients. I used a medium egg at room temp. I even used powdered vanilla instead of liquid. I put the mixture in the fridge for 10 minutes but still, it spread out so much on the baking sheet that it became one big, flat bar instead of 12 cookies. It also stuck to my lightly greased parchment paper and didn't cook thoroughly even though I left it in the oven for almost 15 minutes. I waited 10 minutes before even attempting to cut them into single servings. They never crisped. They taste good. I think more flour and less sugar would aid here. Thank you Michelle2s for your recipe. Read More
(2)
Rating: 3 stars
08/13/2020
I wish I read the 1 review before I made these. The flavor was pretty good, but like the previous review-exactly- my 'batter' spread over the entire pan into one big thin pancake. I baked them for a few additional minutes to make them cookie-like, they became like a brittle. I like experimenting with ingredients I have on hand so this wasnt too difficult. However, my kids giggled when they saw them. They ate them though. Maybe you can tweak them for us. Thanks Read More