Refined Sugar-Free Trail Mix Cookies

dessert pumpkin seeds
Refined Sugar Free Trail Mix Cookies with Go Raw Pumpkin Seeds
YIELDS 16 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • ¾ cup all-purpose flour (or gluten free flour blend)
  • ½ teaspoon baking soda
  • 1 teaspoon powdered cinnamon
  • 1 teaspoon powdered ginger
  • ½ teaspoon salt
  • 8 tbsp (1 stick) unsalted butter or vegan butter, at room temp
  • ½ cup maple syrup
  • 2 tbsp coconut sugar
  • 1 egg or flax egg
  • 1 ½ cups rolled oats
  • ¾ cup dark chocolate, roughly chopped
  • ¼ cup raisins
  • ¾ cup Sprouted Pumpkin Seeds


  1. Whisk the flour, baking soda, spices, and salt together in a bowl. Set aside.
  2. Beat butter with an electric mixer for 1 minute. Add the maple syrup and coconut sugar and beat until creamy, about 2 minutes.
  3. Next, add the egg and vanilla and beat until smooth, about 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed.
  4. Add the dry ingredients to the bowl, and mix on low speed until just combined. Add the oats and mix to combine.
  5. Stir in the chocolate chips, raisins, and sprouted pumpkin seeds by hand.
  6. Cover and chill the dough in the fridge for at least 45 minutes.
  7. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  8. Scoop large balls of dough (about 2-3 tablespoons each). Place at least two inches apart on the cookie sheets.
  9. Bake for about 13-15 minutes. Remove from oven and cool on the baking sheet for 5 minutes before moving to a wire rack to cool. Sprinkle each cookie with flakey sea salt if using.
  10. Keep cookies in an airtight container at room temperature.

Recipe & photo by Dana Plucinski

Products used in this recipe

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