Trail Mix Cookies (with a Twist)
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • ¼ cup (60 grams) butter or coconut oil, softened
  • ½ cup honey or maple syrup
  • ½ cup red lentil puree*
  • 2 teaspoons vanilla paste or pure essence
  • 1 cup whole rolled oat
  • ½ cup buckwheat or plain flour
  • ½ teaspoon bicarb soda
  • 2 tablespoons linseeds
  • 2 tablespoons chia seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds
  • ½ cup walnuts or pecans, chopped
  • ½ cup raisins, goji berries or chocolate chips
  • ⅓ cup shredded coconut
  1. Heat oven to 160 degrees and line two baking trays with greaseproof paper.
  2. In a large bowl, mix the butter or coconut oil and honey or maple syrup together well. Add in the lentil puree and vanilla and again, mix well.
  3. In a separate bowl sift together the flour and bicarb soda, then add the oats, linseeds, chia seeds, walnuts or pecans, raisins or chocolate chips and shredded coconut.
  4. Pour dry ingredients into ‘wet’ ingredients and mix together well.
  5. Using a dessert or soup spoon, scoop out even amounts of mix and place on the tray leaving some room between.
  6. Bake for 16 minutes, or until lightly golden.
  7. When cool, store in an airtight glass jar
  8. *Red lentil puree
  9. Place ½ cup split red lentils in a saucepan with about 2 cups of water. Bring to the boil, then turn down and simmer for 10 minutes exactly. Drain well and allow to cool. Then whizz in food processor or with a hand blender to make the lentils ultra smooth. This will make about 1½ cups of lentil puree which can be used to make hommus or frozen to use in my next recipe!
Recipe by Healthy Home Cafe at