Healthy Pumpkin Trail Mix Cookies
These easy to make and customize gluten-free pumpkin trail mix cookies are loaded with dried fruit, nuts, chocolate, and your favorite fall flavors. Great to enjoy as a quick breakfast or as a snack at your desk or on the trail.
Equipment
Ingredients
- 2.5 cups rolled oats
- 15 ounces canned pumpkin puree
- 2 tbsp ground flaxseed
- 3 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 cup chopped walnuts
- 1/4 cup dark chocolate chips
- 1/4 cup chopped dried cranberries
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine all of the ingredients. Stir until well-combined.
- Line a rimmed baking sheet with parchment paper.
- Scoop the dough into two tablespoon balls and place them on the baking sheets. Lightly press down on the dough balls to flatten just slightly.
- Bake for 15 minutes.
- Once baked remove from oven and let them sit for 5 minutes before carefully placing the cookies on a wire rack to cool completely.
Notes
Cookies will keep for approximately 1 week in the refrigerator in an airtight container.
Nutrition
Calories: 85kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 116mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3310IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg