Backpackers’ Cookies
Posted on October 9, 2018
by sowewent8
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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:
- Line a baking sheet with parchment paper. Preheat oven to 350 F.
- Whisk the ground flaxseed and water together in a small cup. Set aside and allow it to gel.
- In a large mixing bowl, combine all of the dry ingredients.
- In a separate bowl, mix the wet ingredients, including the flax and water mixture, until thoroughly combined.
- Add the wet ingredients to the dry ingredients and stir until well combined. There should be no dry patches.
- Portion into balls, about the size of a ping pong ball. Place on the baking sheet a few inches apart.
- 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
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