Irresistible Chewy Trail Mix Cookies

Ingredients

• 0.5 cup almond flour 
• 0.5 cup almonds thinly sliced
• 0.5 tsp double-acting baking powder 
• 0.5 tsp baking soda 
• 0.3 cup brown sugar 
• 2 tablespoons cacao nibs raw
• 2 tablespoons chia seeds 
• 0.8 teaspoon cinnamon 
• 0.3 cup coconut oil 
• 3 tablespoons chocolate chips dark mini finely chopped (or chocolate)
• 0.5 tsp grain sea salt fine
• 1 tablespoon ground flax mixed
• 0.3 cup maple syrup pure (or other liquid sweetener)
• 0.5 cup rolled oats gluten-free
• 2 tablespoons sesame seed 
• 2 tablespoons sunflower seeds 
• 0.3 cup coconut or shredded unsweetened
• 1 tsp vanilla 

Equipment

• baking sheet
• baking paper
• oven
• whisk
• mixing bowl
• wire rack

Directions

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Whisk together the ground flax and water in a small mug and set aside so it can gel up.In a large mixing bowl, whisk together all of the dry ingredients.In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.
3. Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart. I ended up baking two trays of cookies because I didn't know how much they were going to spread out.
4. Bake cookies for 13-15 minutes (I baked for a full 15 minutes), until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.Wrap up and store leftovers on the counter or in the freezer, if desired.