I wish I could call these trail mix cookies my idea, but I actually found the recipe on Pinterest and it is a keeper! No flour and no butter makes these little wonders pretty healthy and when using GF oatmeal, these are the perfect gluten free dessert. They are hearty yet moist and you can add whatever you like to them. You do have to give yourself some time to make them though, but they do have to be refrigerated before baking.
1 C creamy peanut butter, 1 C brown sugar, 1 Large egg, 1 TB vanilla, 1 tsp. baking soda, pinch of salt, 1/3 C old fashion rolled oats (gluten free or regular if you don’t care), 1 C of trail mix or I used a 1/3 C of each of the following, semi sweet chocolate chips, semi sweet butterscotch chips, raisins, peanut butter M&M’s and cashews.
Combine peanut butter, brown sugar, egg and vanilla and stir until fully sugar is fully mixed in and creamy. Add baking soda, salt, oats and mix more. Add trail mix or your favorite add ins. Mix again.
Scoop out your cookie into mounds on a sprayed cookie sheet and refrigerate for two hours before baking. You can refrigerate without putting them on a sheet, but it is easier to shape them when they are warmer.
Bake 10-12 minutes until the edges are set but he center still looks soft. It will finish baking on the sheet as long as you leave them on their to cool.