Tropical Oatmeal Snack Cookies

Ingredients:

• 2 tablespoons ground flax meal
• 1/4 cup warm water
• 3/4 cup natural almond butter
• 1/2 cup pure maple syrup
• 5 tablespoons melted unrefined coconut oil
• 2 teaspoons pure vanilla extract
• 2 cups gluten-free rolled oats
• 3/4 cup unsweetened shredded coconut
• 3/4 cup gluten-free oat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt  
• 3/4 cup dried pineapple, diced
• 1/4 cup raw sliced almonds
• 1/4 cup chopped raw cashews
• Flaked sea salt, to top (optional)

Optional additions:

• 1/4 cup chocolate chips
• 1/4 cup dried cranberries
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger

Instructions:

1. Make flaxseed gel: In a small bowl, whisk together flaxseed meal and warm water. Let sit for 5 minutes to gel.
2. Combine wet ingredients: Add almond butter, maple syrup, coconut oil, and vanilla extract to flaxseed gel. Whisk until combined.
3. Combine dry ingredients: In a separate bowl, whisk together rolled oats, coconut flakes, oat flour, baking powder, baking soda, salt, cinnamon, ginger (if using), and chocolate chips (if using).
4. Form dough: Add dry ingredients to wet ingredients and stir until just combined. Dough will be thick.
5. Shape cookies: Scoop 1.5-2 tablespoons of dough and form into balls. Place on a parchment-lined baking sheet, leaving space between cookies. Flatten to 1/4 inch thickness.
6. Bake: Bake at 350°F (175°C) for 10-14 minutes, or until golden brown.
7. Cool: Let rest on baking sheet for 15 minutes, then transfer to a cooling rack to fully cool.

Optional additions:

• For a sweeter taste: Add 2-3 tablespoons of coconut sugar, muscovado, or brown sugar to the dry ingredients.
• For extra texture: Add chopped nuts or seeds.
• For a tangy flavor: Add a tablespoon of orange zest or lemon zest to the dough.

Enjoy your delicious and nutritious Tropical Trail Mix Cookies!