Minutes Prep time: 25
Minutes Total time: 60
Servings: 18
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 cup gluten-free oat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup firmly packed brown sugar
1/2 cup natural creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 cup Udi’s™ Vanilla Granola
2 tablespoons chia seeds
1/2 cup dried cranberries, raisins or chopped dried apricots
1/2 cup dark chocolate chips
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 37 mg | 4% |
| Carbohydrate | 22 g | 7% |
| Cholesterol | 24 mg | 8% |
| Total Fat | 14 g | 21% |
| Iron | 1 mg | 5% |
| Calories | 220 kcal | 11% |
| Sodium | 139 mg | 6% |
| Protein | 5 g | 9% |
| Saturated Fat | 5 g | 26% |
| Sugars | 12 g | 1% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 2 large baking sheets with cooking spray. Stir together oat flour, baking powder and salt in small bowl.
Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in peanut butter, egg and vanilla until smooth, about a minute. Reduce speed to low and beat in flour mixture until blended.
Stir in granola, chia seeds, dried fruit and chocolate. Divide and shape cookie dough into 2-tablespoon balls and place on baking sheets 2-inches apart. Spray the palm of your hand with cooking spray and flatten each ball into a 2-inch disk.
Bake cookies in batches 12 to 15 minutes, until lightly browned. Cool completely on a wire rack.
Store gluten-free oatmeal trail mix cookies in an airtight container on the counter for up to 3 days.
Gluten Free Oatmeal Trail Mix Cookies
