It's a provincial holiday this Monday which means another long-weekend! Adam and I are going to spend the holiday camping, fishing, and reminiscing with friends about the good 'ol days. Over the last month the province has seen record amounts of sun (think like 34 days without rain), but of course the weekend we plan on going on our first camping getaway, is also the weekend with predicted thundershowers and a fire-ban....I guess I can't complain too much when this is our view.
Before we left I quickly put together this trail mix cookie batter. It is a supper simple, flourless, vegan, protein laden cookie made without any refined sugar. They are pretty substantial and make an excellent snack for a hike, a component to a breakfast, or a tea time treat around the fire.
These cookies are also supper versatile as the dough can be cooked or rolled into balls (and then in coconut or sesame seeds) and eaten raw as a energy ball. Since the dough doesn't contain any animal products, it will also last in the fridge for several weeks.
Trail Mix Cookie
1 cup nut-butter (I used almond, but any flavour nut butter, or even a combination of different ones would be nice).
½ cup maple syrup
½ cup oat flour (made by grinding oats in the food processor)
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup sesame seeds
¼ cup flax seedsPinch of sea salt
2 Tbls poppy seeds
2 Tbls poppy seeds
Combine all ingredients in a bowl and mix until the seeds are evenly distributed.
Chill the dough for 30 minutes to firm up the nut butter, in the mean time heat the oven to 350 F.
Scoop the cookie dough into 2 Tbls sized balls. Place cookies on a parchment lined cookie tray. Press each cookie ball slightly, making them more of a puck shape. Bake for approximately 10-15 minutes or until they are every so slightly browned on the bottom - I prefer these little guys under baked a bit.
Alternatively, the dough can be rolled into balls and then into sesame seeds, hemp hearts, or coconut (see my note above), and turned into raw energy balls.