Backpackers’ Cookies

INGREDIENTS

• 1 cup old fashioned rolled oats, blended into oat flour
• 1/2 cup old fashioned rolled oats (keep whole, don’t blend into flour)
• 1/2 cup almond flour
• 1/4 cup brown sugar
• 1/4 cup shredded unsweetened coconut
• 1/4 cup mini dark chocolate chips (or any small dried fruit like cranberries, raisins, etc)
• 2 tablespoons white chocolate chips/or other dried fruit
• 2 T chopped almonds
• 2 T sunflower seeds
• 2 T pumpkin seeds
• 2 T chia or hemp seeds
• 1 tsp cinnamon
• 1/2 tsp sea salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda

WET INGREDIENTS

• 1 Tbsp ground flax + 2 Tbsp water, mixed together
• 1/2 cup natural almond butter (Preferably a bit runny, you can also use peanut butter)
• 1/4 cup coconut oil
• 1/4 cup honey
• 1 Tbsp vanilla

Directions:

1. Line a baking sheet with parchment paper. Preheat oven to 350 F.
2. Whisk the ground flaxseed and water together in a small cup. Set aside and allow it to gel.
3. In a large mixing bowl, combine all of the dry ingredients.
4. In a separate bowl, mix the wet ingredients, including the flax and water mixture, until thoroughly combined.
5. Add the wet ingredients to the dry ingredients and stir until well combined.  There should be no dry patches.
6. Portion into balls, about the size of a ping pong ball.  Place on the baking sheet a few inches apart.
7. Bake for 12-15 minutes. Cookies should be golden brown on the bottom. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.  If you transfer the cookies while they are hot, they will break apart.

These treats fueled our backpacking trip to the top of Cloud’s Rest in Yosemite