Gluten-Free Trail Cookies

Prep time: 15min
Total time: 55min
Makes: 24 cookies
1 tbsp
Bob’s Red Mill Chia
15 mL
1/4 cup
60 mL
3 cups
gluten-free rolled oats, divided
750 mL
1 cup
Bob’s Red Mill Gluten Free All Purpose Baking Flour
250 mL
1 tsp
baking soda
5 mL
1 tsp
xanthan gum
5 mL
1/4 tsp
1 mL
1/2 cup
unsalted butter, at room temperature
125 mL
1 1/2 cups
granulated sugar
375 mL
eggs, at room temperature
2 tsp
10 mL
1 cup
golden raisins
250 mL
1/3 cup
gluten-free flaked sweetened coconut
75 mL
Per 1 cookie
6 g
28 g
3 g
25 mg
2 g
85 mg


  1. Preheat oven to 350°F (180°C). In a small bowl, mix chia with water; let stand 10 minutes to form chia gel. Meanwhile, using a blender or food processor, pulse 2 cups (500 mL) oats into a fine meal. Transfer oats to a large mixing bowl; add flour, baking soda, xanthan gum and salt.

  2. Using a stand mixer or hand mixer, blend chia gel, butter and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla. With the mixer on low, slowly add oat mixture until combined. Mix in raisins, coconut and remaining oats until blended evenly.

  3. Drop 24 portions (2 tbsp/30 mL) cookie dough onto parchment paper–lined baking sheets, about 2 inches (5 cm) apart. Press lightly to flatten. Bake, rotating baking sheets halfway through, until golden around edges, 20 to 22 minutes. Transfer to wire rack and let cool completely. Store in airtight container.