Gluten-Free Trail Cookies

Prep time: 15min

Total time: 55min

Makes: 24 cookies

Ingredients
Nutritional Information

1 tbsp

Bob’s Red Mill Chia

15 mL

1/4 cup

water

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

salt

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

vanilla

10 mL

1 cup

golden raisins

250 mL

1/3 cup

gluten-free flaked sweetened coconut

75 mL

Per 1 cookie

calories

180

fat

6 g

carbs

28 g

protein

3 g

cholestrol

25 mg

fibre

2 g

sodium

85 mg

Directions

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.
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.
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.