Oatmeal Trail Mix Cookies



  • 1/3 cup (2 2/3 oz.) unsalted butter, softened
  • 1/3 cup coconut palm sugar
  • 1/4 cup creamy almond butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (about 3 3/8 oz.) oat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 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.

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