GFCF Trail Mix Cookies

by Misty


Two of my kids’ favorite treats are trail mix and cookies, so they obviously think Trail Mix Lunchbox Cookies are the best thing ever. With nuts, dried fruit and chocolate chips, what’s not to love? These are in our breakfast rotation once a week, with leftovers usually finding their way into the lunchbox the next day.  

While we still eat whole grains like brown rice and quinoa, we’ve replaced the gluten-free grain flours in our baking with almond meal and coconut flour. Not only are they higher in protein, fiber and nutrients, they’re also much more filling for a longer period of time. Always a win-win with kids who seem to be perpetually hungry!

Trail Mix Lunchbox Cookies (yields about 30 cookies)


1-1/2 cups almond flour (such as Bob’s Red Mill)

1/2 cup chopped nuts (walnuts or pecans work well)

1/3 cup shredded unsweetened coconut

1/3 cup raisins (or other dried fruit)

1/3 cup dark chocolate chips

1/4 teaspoon sea salt

1/4 cup raw honey

1/4 cup melted coconut oil

1 egg

1 teaspoon vanilla


1. Preheat oven to 350 degrees and line a large baking pan with parchment paper.

2. Mix dry ingredients together in a large bowl.

3. Mix wet ingredients together in a small bowl.

4. Combine wet ingredients into dry ingredients and combine well.

5. Roll into 1 tablespoon-sized balls and flatten on parchment lined pan.

6. Bake for approximately 18 minutes, or until edges start to brown.

7. Let cool and store in a air-tight container.

Note: These may be crumbly at first, but will harden as they cool.


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