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Gluten-Free Trail Mix Crisp Cookies

Rated as 3 out of 5 Stars
6

"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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Ingredients

25 m servings 87
Original recipe yields 12 servings (12 cookies)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.
  2. 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.
  3. 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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 87 calories; 2.3 16 1.2 16 65 Full nutrition

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Reviews

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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 ...