Trail Mix Cookies (Gluten-Free, Vegan)

I've been baking more with blackstrap molasses. I like it because it is a natural sweetener rich in minerals, especially Iron. Our family is vegetarian so the more Iron-rich foods I can include in our diets, the better! I included pumpkin seeds and raisins in this recipe too- other Iron-rich foods. So with the combination of the molasses, raisins and pumpkin seeds these cookies are energy-packed! They also contain immune-boosting ingredients, such as the pumpkin seeds (which are full of Zinc) and coconut oil (anti-viral). I am a fan of allowing your children to indulge in sweet treats, but making them healthy and with ingredients that their growing bodies need!

And bonus for all of you sensitive to gluten, dairy, and eggs-- they are gluten-free and vegan!

Trail Mix Cookies

Dry Ingredients:
3 cups rolled oat
1/2 cup arrowroot powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients:
1/2 cup virgin coconut oil
1/4 cup apple sauce
1/4 cup molasses
1/4 cup maple syrup

Additions:
1/2 cup raw pumpkin seeds
1/4 cup raisins
1/4 cup chocolate chips (or carob chips to make it vegan)

1. Preheat oven to 350 F. Place the dry ingredients in a food processor. Process until finely ground.
2. Add the wet ingredients. Process for 1 minute or until well-mixed.
3. In a separate bowl, add the "additions" to the cookie dough you just made in the food processor. Mix.
4. Roll cookies into a ball and place onto a greased pan. Bake for 10-12 minutes. Don't overcook!