Trail Mix Cookies are made from almonds, dried cranberries, and non-dairy chocolate chips. They are a delicious dessert that is quick and easy to make.
1/2 Cup of vegan butter, softened slightly
1 Cup of coconut sugar
3 Tablespoons of organic sugar
1/4 Cup of unsweetened almond milk
2 Teaspoons of vanilla extract
1 3/4 Cups of all-purpose gluten free flour
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1/2 Cup of dried cranberries, chopped
2 6 oz. Nondairy chocolate bars with almonds (or a plain chocolate bar of your choice)
-Add the vegan butter, coconut sugar and granulated sugar to a large bowl. Then use a handheld mixer then cream the butter and coconut sugar until combined about 2 minutes. Add the plant based milk and vanilla extract then combine ingredient’s.
-Add the gluten-free all purpose flour, baking soda and Himalayan salt to the bowl.
Fold in the nondairy chocolate chunks and chopped dried cranberries.
-Cover the cookie dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes or overnight.
-Preheat the oven to 350F degrees and line a baking sheet with parchment paper. Use a cookie scooper and place the dough into balls and transfer to a baking sheet. Bake the cookies for 11 – 15 minutes on the middle rack of the oven. Remove the cookies form the oven then cool for 5 minutes on the baking sheet. Enjoy!