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Wholesome Trail Mix Cookies

Yield: Aabout 2 dozen cookies


½ cup (110 g) coconut oil, at room temperature
1 cup (220 g) muscovado or dark brown sugar
2 large eggs, at room temperature
1 teaspoon (5 g) vanilla extract
1 ½ cups (210 g) Cup4Cup Wholesome Flour
½ teaspoon (2.5 g) baking soda
1 teaspoon (2 g) kosher salt
1 cup (100 g) old-fashioned gluten free oats
¼ cup (26 g) ground flaxseeds
½ cup (35 g) unsweetened large coconut flakes
½ cup (100 g) semi-sweet chocolate chips or nuts


  1. Mix together Wholesome flour, baking soda, salt, oats and flaxseeds; set aside.
  2. Using a stand mixer fitted with a paddle attachment, beat together coconut oil and muscovado sugar on medium speed until fluffy, about 3 minutes.
  3. Scrape down the sides of the bowl. Beat in eggs and vanilla.
  4. Add flour mixture to the bowl and mix until combined. Add in coconut and chocolate chips and mix on low until well combined.
  5. Refrigerate dough for at least one hour.
  6. Scoop dough using a 1-ounce cookie scoop. Place dough onto parchment lined sheet trays about 2 inches apart.
  7. Bake in a preheated 350°F oven for about 12-15 minutes.
  8. Cool trail mix cookies on trays. Store in an airtight container for up to 3 days.