Trail Mix Cookies
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Servings: 12 cookies
Ingredients:
- 1 cup almond flour
- ¾ cup gluten-free rolled oats
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ¼ cup peanut butter (or any nut butter)
- 3 tablespoons Ripple Vanilla Milk
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/3 cup vegan chocolate chips (or chopped vegan chocolate)
- ¼ cup dried fruit of choice (dried blueberries, cranberries, cherries)
- 3 tablespoons peanuts, (or any other nut) roughly chopped
- 2 tablespoons pumpkin seeds
Directions:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- To a large mixing bowl, add almond flour, oats, cinnamon, and salt. Whisk to combine.
- Add peanut butter (or nut butter), Ripple Vanilla Milk, maple syrup, coconut oil, and vanilla extract. Use a spatula to stir and combine until smooth.
- Use the spatula to fold in the chocolate chips, dried fruit, peanuts, and pumpkin seeds.
- Using a small cookie scoop, or spoon, drop 2-inch cookie dough balls onto the prepared baking sheet, spacing the cookies 2-3 inches apart. Use your palm to flatten cookies slightly.
- Bake until cookies have puffed slightly and edges are golden, 10-15 minutes.
- Remove from oven and let cool to room temperature before serving. Serve with a glass of Ripple Vanilla Milk for dunking or take as a snack for your next hike!
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