Vegan Trail Mix Cookies
These vegan trail mix cookies combine sweet and salty with a nutty flavor in every bite! Made with simple ingredients and is dairy-free and eggless.
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Why you’ll love this recipe
- If you enjoy classic oatmeal chocolate chip cookies, then you will love this bulked-up version using goodies you find in a pack of trail mix. It is so hearty and filling!
- Texture: It is a soft cookie recipe with pops of crunch from the nuts and seeds and the perfect balance of chewiness from the oats and berries.
- Flavor: A burst of flavors in every piece – a blast of sweet, salty, nutty, fruity, chocolatey, and buttery all at once!
- Simple and customizable: The ingredients can easily be swapped with other goodies that you might already have in stock!
- A hearty cookie for any occasion: This is the perfect cookie to add to your kid’s lunchboxes or as an after-school or work snack for that quick energy boost! They are also festive-looking and are too delicious not to share during the holiday season!
- Adapted from Mom’s Big Book Of Cookies by Lauren Chattman.
Key Ingredient Notes
- All-purpose flour – since we are going for soft and chewy cookies, unbleached all-purpose flour that is measured correctly is the best option.
- Vegan butter or margarine – softened at room temperature. This will give the cookies a buttery richness and also keep them moist for days. Use the stick or block form for the best texture.
- Ground flax seeds – combine with warm water to thicken and get an egg-like consistency. This egg substitute will aid in binding the ingredients together. Chia seeds can be used in their place if you don’t have any flaxseeds.
- Maple syrup – golden syrup or agave are good substitutes.
- Creamy almond butter – aside from giving the cookies a delicious nutty flavor, this also helps in making them super soft and moist. You can use peanut or nut-free butter as a replacement. Keep in mind that sunflower seed butter will react with baking soda causing them to turn green.
- Old-fashioned or rolled oats – best for chewier cookies.
- Dried cranberries – you can use other types of dried berries like raisins, apricots, cherries, figs, pineapples and prunes.
- Salted roasted peanuts – you can use other nuts or toasted coconut flakes as substitutes.
- Sunflower seeds – toasted. Use pumpkin or hemp seeds if you have those.
- Semisweet chocolate chips – you can also use dark chocolate chips or a chopped bar for less sweetness. Ensure that they are dairy-free.
How To Make Vegan Trail Mix Cookies
- Make the flax egg mixture. In a small bowl, combine the flax seed and water. Stir, then set aside for 10 minutes or until thickened.
- Combine the dry ingredients. Whisk the flour, baking soda, and baking powder in a medium-sized mixing bowl, then set aside.
- Cream the vegan butter. In a large bowl, mix the vegan butter, sugar, and salt with an electric mixer on medium to high speed until pale. Make sure to scrape the sides of the bowl with a spatula to incorporate all the sugar.
- Add the wet ingredients. Add the flax seed mixture and combine until light and fluffy. Mix in the maple syrup, almond butter, and vanilla.
- Combine. Reduce the mixer to the lowest speed and gradually add the dry ingredients until thoroughly combined. Be patient and do not over-mix the dough because the cookies will turn out dry and hard.
- Add the trail mix ingredients. Fold in the oats, cranberries, peanuts, chocolate chips, and sunflower seeds with a silicone or rubber spatula. Make sure everything is well distributed.
- Chill the dough. Cover the dough and refrigerate for 30 minutes or until firm. If you have time, chill the dough overnight to improve the flavor. It will also be easier to scoop because it is less sticky and it will spread less during baking.
- Portion the dough. Set a rack in the middle of the oven and preheat it to 350°F (180°C). Using a #24 cookie scoop (about 3 tablespoons), drop equal portions of dough onto the baking sheets, about 2 inches apart.
- Bake the cookies for 11-13 minutes or until golden brown around the edges and the top just cracks. The middle should be slightly underdone. Take note though that the baking time varies depending on the size of the cookies and the type of oven. Make adjustments as needed.
- Cool and serve! Let the cookies rest on the tray for 5 minutes to allow them to firm up, then transfer them to a wire rack to cool completely.
Storage Tips
Once the cookies have cooled down, you can place them in an airtight container or jar and store them at room temperature for 2 to 3 days. You can also place them in the fridge for a few more days.
Vegan trail mix cookie dough is perfect for freezing in case you want to make a big batch to bake for later.
More Oatmeal Cookie Recipes
- Vegan Oatmeal Raisin Cookies
- Vegan Ranger Cookies
- Vegan Monster Cookies
- Vegan Carrot Cake Cookies
- Vegan Almond Flour Cookies
Vegan Trail Mix Cookies
Calories:251
Servings: 22 cookies
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These vegan trail mix cookies combine sweet and salty with a nutty flavor in every bite! Made with simple ingredients and is dairy-free and eggless.
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- 1½ cups (180 g) unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup (113 g) vegan butter or margarine, not unsalted, stick or block form, softened slightly
- ¾ cup (150 g) light brown sugar, packed
- ¼ teaspoon salt
- 2 tablespoons ground flax seeds
- 8 tablespoons warm water
- ⅓ cup maple syrup, or golden syrup
- ½ cup (180 g) creamy almond butter, or peanut butter
- 2 teaspoons vanilla extract
- 2½ cups (250 g) old-fashioned or rolled oats, (not instant)
- ½ cup (90 g) dried cranberries, or raisins
- ½ cup (80 g) salted roasted peanuts
- ½ cup (90 g) semisweet chocolate chips
- ½ cup (60 g) sunflower seeds, toasted
Instructions
- In a small bowl, combine the flax seed and water. Stir, then set aside for 10 minutes or until thickened.2 tablespoons ground flax seeds ,8 tablespoons warm water
- Whisk the flour, baking soda and baking powder in a medium-sized mixing bowl, then set aside.1½ cups (180 g) unbleached all-purpose flour ,½ teaspoon baking soda ,½ teaspoon baking powder
- In a large bowl, cream the vegan butter, sugar and salt with an electric mixer on medium to high speed until pale.½ cup (113 g) vegan butter or margarine ,¾ cup (150 g) light brown sugar ,¼ teaspoon salt
- Add the flax seed mixture and combine until light and fluffy. Mix in the maple syrup, almond butter and vanilla.⅓ cup maple syrup ,½ cup (180 g) creamy almond butter ,2 teaspoons vanilla extract
- Reduce the mixer to the lowest speed and gradually add the dry ingredients until thoroughly combined.
- Fold in the oats, cranberries, peanuts, chocolate chips, and sunflower seeds with a silicone or rubber spatula.2½ cups (250 g) old-fashioned or rolled oats ,½ cup (90 g) dried cranberries ,½ cup (80 g) salted roasted peanuts ,½ cup (90 g) semisweet chocolate chips ,½ cup (60 g) sunflower seeds
- Cover the dough and refrigerate for 30 minutes or until firm. Store the dough overnight for more flavor.
- Set a rack in the middle of the oven and preheat it to 350°F (180°C).
- Using a #24 cookie scoop (about 3 tablespoons), drop equal portions of dough onto the baking sheets, about 2 inches apart.
- Bake the cookies for 11-13 minutes or until golden brown around the edges and the top just cracks. The middle should be slightly underdone.
- Let the cookies rest on the tray for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
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Nutrition Facts
Vegan Trail Mix Cookies
Serving Size
1 cookie
Amount per Serving
Calories
251
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Cholesterol
0.2
mg
0
%
Sodium
112
mg
5
%
Potassium
182
mg
5
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
14
g
16
%
Protein
5
g
10
%
Vitamin A
4
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.