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Posted By Ina On April 6, 2015 @ 5:15 am In Baking/Desserts | 6 Comments

I have heard from many a backpacker/hiker that our stunning West Coast Trail is not for the faint of heart, however, it is also considered one of the most beautiful hiking trails in the world.  It is a hiking trail with miles of rugged beaches and forests, that many people have done more than once in their lifetime.  If you would like more information on this amazing West Coast experience you can check here.  Check out the West Coast Trail Gallery…the pictures are fabulous!

The original recipe for West Coast Trail Cookies came from a newspaper article I had read.  It has taken me months to finally get down to converting it to Gluten Free.  They are a cookie I have never tried before, so I was not really sure what to expect.  My Dtr. has tried the original version….she assures me these are most worthy to be classified as a Gluten Free West Coast Trail Cookie.  They are a hearty, dense, flavorful cookie that would make a great breakfast cookie, as well as giving you a good boost of energy for those many miles of hiking.

Dry ingredients:

2 cups Organic Quinoa Flakes

3/4 cup Tapioca Starch

2/3 cup Sorghum Flour

just under 1/3 cup Brown Rice Flour

1 tsp. Xanthan Gum

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1 1/2 tsp. Cinnamon

1 rounded tsp. dried Ginger

2 tblsp. ground Flax meal

pinch of salt

Wet ingredients:

1 cup of butter

2 large organic eggs

1 tsp. vanilla

1 cup organic coconut sugar


1/2 cup cranberries

1/2 cup raisins

1/4 cup sesame seeds

1/2 cup sunflower seeds

1/2 cup chopped walnuts

Preheat your oven to 350 degrees.  Line 2 baking sheets with a silicone pad or parchment paper.

Using a stand mixer with the paddle attachment, beat the butter until fluffy.  Add in the sugar and continue to beat until incorporated.  Then add in the eggs and vanilla – beat for another 3-4 minutes until well combined, then set aside.

In a large bowl combine the dry ingredients, mixing well.  In a smaller bowl combine the fruit, nuts and seeds.

Add the dry ingredients to the wet – mixing well.  This is a very thick, sticky batter – keep mixing with a wooden spoon until combined.  Then add in the fruit, nuts, and seeds, mixing until incorporated.

Keep a bowl of water on hand to dip your fingers in to keep your hands moist so the batter will not stick to your hands.  Roll the dough to a good 1 inch size, and then press down with a fork to flatten to 1/2 inch disk.

Bake 18-20 minutes – this will make about 40 cookies.  Great for a good hike, or for a mid afternoon snack, or a good start to your day…enjoy!

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