YIELD: 24 COOKIES
These cookies feature all my favorite flavors of trail mix baked right into a scrumptious cookie.
The options for mix-ins are endless. Try pepitas, dried blueberries, or even your favorite spice blend to shake things up!
½ cup smooth peanut butter ½ cup non dairy margarine 1½ cups turbinado sugar 1 teaspoon vanilla extract 3 tablespoons flaxseed meal 6 tablespoons water ¼ teaspoon salt 1 cup sorghum flour ½ cup brown rice flour ¼ cup almond meal ½ cup potato starch ¼ cup tapioca flour 1 teaspoon xanthan gum 1 teaspoon baking powder ½ cup shredded coconut (sweetened) 1 cup non dairy chocolate chips ½ cup sliced almonds ½ cup raisins
• Preheat oven to 375°F. In a large bowl, cream together the peanut butter, margarine, sugar, and vanilla extract until smooth. In a small bowl, mix the flaxseed meal with the water and allow it to rest for at least 5 minutes, or until thick. Add in the prepared flaxseed meal. • In a separate bowl, whisk together the salt, sorghum flour, brown rice flour, almond meal, potato starch, tapioca flour, xanthan gum, and baking powder. Gradually add the flour mixture into the peanut butter mixture and mix until a dough forms. • Fold in the coconut, chocolate chips, almonds, and raisins until incorporated. • Drop by rounded tablespoonfuls onto an ungreased cookie sheet 2 inches apart. Flatten slightly with the back of a spoon and bake for 12 minutes, or until bottoms are golden brown. Let cool completely on the rack before enjoying. Store in airtight container for up to 1 week.
If you use a sugar other than turbinado, you may need to add 1 to 2 tablespoons of nondairy milk to get a proper dough to form.