Seedy Trail Mix Oatmeal Chocolate Chip Cookies (vegan, gluten-free, nut free)
These chewy seedy trail mix oatmeal chocolate chip cookies are out of this world, delicious, and nourishing! I took my original (and favorite) oatmeal chocolate chip cookie recipe from the blog and added four different kinds of seeds to add some protein, healthy fats, and fiber. The cookies are chewy, seedy, and resemble a healthy trail mix in cookie form. There are no nuts in this for those who are allergic. I personally think the seeds are perfect in this cookie and it makes for a great snack, breakfast, or dessert. Yes, these cookies are good enough for breakfast! They are vegan, gluten-free, refined sugar free, and nut free. Also, this can be made in ONE bowl! YES!
Seedy Trail Mix Oatmeal Chocolate Chip Cookies (vegan, gluten-free, nut free)
These chewy seedy trail mix oatmeal chocolate chip cookies are out of this world, delicious, and nourishing!
Print Recipe
Ingredients
- 1 flax egg (combine 1 Tbsp ground flax + 3 Tbsp water, set aside for 5 min)
- 1/4 cup coconut oil, melted
- 1/2 cup coconut sugar (you can sub brown sugar if you want)
- 1 tsp vanilla extract
- 1 cup oat flour
- 1/2 cup rolled/old fashioned oats
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup sunflower seeds
- 2 tbsp black sesame seeds
- 2 tbsp hemp seeds
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/3-1/2 cup chocolate chips or chunks
- flaked sea salt or kosher salt to sprinkle on top
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.
- In a large bowl, use a spatula and mix flax egg, melted coconut oil, coconut sugar, and vanilla extract until well combined. Stir in the oat flour, oats, pepitas, sunflower seeds, black sesame seeds, hemp seeds, salt, baking soda, and cinnamon until well combined. Fold in chocolate chips/chunks.
- Place in the fridge for 20 minutes.
- Use a medium cookie scoop to place cookies on baking sheet, about 1 1/2 Tbsp of cookie dough.
- Flatten slightly with your hands and bake for 10-13 minutes. Don’t overbake! It will firm up more when it cools. Sprinkle some flaked sea salt/kosher salt on top. Let it cool on the pan for 15 minutes, then remove and place on a cooling rack.
- Enjoy!
Servings: 14
