The Perfect Snack: A Grain-Free Trail Mix Cookie

posted: 04/14/15
by: Stephanie Vuolo
trail mix cookie
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Grain-free can still be delicious!
Stephanie Vuolo

What's not to love about a healthy cookie? It doesn't get much healthier than this recipe from Cavegirl Cuisine, which consists of three of my favorite snack ingredients: fruit, nuts and seeds. In addition to being a great source of energy, they taste really amazing. The combination of the ground walnuts and honey creates a texture similar to a traditional lace cookie or to a Pepperidge Farm Brussels cookie - both of which I ate my fair share of before going on a grain-free diet.

The secret to making your own walnut meal is to place the walnuts (whole or pieces) in the freezer before grinding them in the food processor. This turns the delicate walnuts into flour, and prevents them from becoming nut butter. The recipe is really forgiving, so you can probably substitute other nuts flours, like almond, and seeds, like pumpkin, if you want to experiment with different flavors. I left the chocolate out of half the batch, because I don't like to give it to to my toddler on a regular basis, and they came out even better this way.

Grain-free Trail Mix Cookies


1.25 cups walnut meal (use a food processor to grind about 8 ounces of walnuts into a flour-like consistency)
3T organic unsalted butter, melted
1/4 cup raw honey
1/2 cup chopped raisins
3.5 oz of 70% or higher dark chocolate bar, chopped into small chunks
1 tsp orange zest
1/4 cup unsweetened coconut flakes
2T unsalted sunflower seeds

1. Preheat oven to 350 degrees.
2. Combine all ingredients in the order listed above in a large bowl.
3. Mix thoroughly so that the honey is evenly dispersed, otherwise it can bubble out of the sides while cooking.
4. Line a baking sheet with parchment paper.
5. Shape about a tablespoon of cookie mix into a ball and place on the baking sheet.
6. Gently press each ball to flatten.
7. Leave about an inch between cookies, as they will spread when they cook.
8. Cook for 10 minutes.
9. Remove from the oven and let them cool on the baking sheet for about 10 minutes before transferring to a cooling rack.
10. Allow them to cool for an additional 30 minutes so they reach a firmer consistency.

Recipe adapted from Cavegirl Cuisine.