2 cups trail mix (such as dark chocolate chips, walnuts, dried cranberries, cashews, almonds)
1 cup uncooked quick-cooking oats
How to Make It:
Step 1: Preheat oven to 350°F. Place unsalted butter, sugar, and almond butter in a large bowl, and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Stir together oat flour, baking powder, cinnamon, baking soda, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating just until blended after each addition. Stir in trail mix and oats.
Step 2: Using a 1 1/2-inch scoop, drop heaping spoonfuls of dough 2 inches apart onto 2 parchment-lined baking sheets. Gently flatten tops of cookies to 3/4-inch thick.
Step 3: Bake until edges are lightly golden brown and bottoms are set, 10 to 12 minutes, rotating baking sheets halfway through. Transfer cookies from baking sheets to a wire rack; let cool completely, about 20 minutes.