Vegan, gluten-free trail mix cookies, made with 10 ingredients in 25 minutes. They’re a delicious and healthy snack or dessert, perfect to eat on the go.
Cookies are one of my favorite things in the whole world. They taste amazing, are super easy to make and so convenient to eat on the go (we actually ate the cookies you see in the pictures during our road trip to Lisbon).
I love all kinds of cookies, every single recipe I try, it’s even better than the previous one. Besides, cookie recipes are so versatile, you can add different ingredients depending on the season, your taste or what you have in your kitchen.
I didn’t know what a trail mix was until last year, because it’s not very popular in my country, so for those of you who doesn’t know either, a trail mix is a type of snack mix, specifically a combination of nuts, seeds, carbs and sweets, developed as a food to be taken along on hikes. It’s so convenient, nutritious and a good source of energy.
After we shared our vegan gluten-free trail mix recipe, I instantly knew we had to make a cookie version and it’s been my new obsession, so soft and chewy!
looking for more cookie recipes?
- Vegan peanut butter chocolate chip cookies
- Chocolate chips oatmeal cookies
- 5-Ingredient oatmeal cookies
- 5-Ingredient chocolate cookies
- Simple vegan dehydrated cookies
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!Print
- 1 and 1/4 cups oat flour (150 g), gluten-free if needed
- 1 and 1/4 cups almond flour (130 g)
- 1/2 cup cane, coconut or brown sugar (40 g)
- 1 tsp baking powder
- 1/4 cup peanut butter (60 g)
- 1/2 cup unsweetened plant milk of your choice (125 ml), we used oat milk
- 2 flax eggs
- 1/2 cup dairy-free chocolate chips (90 g)
- 1/2 cup sesame seeds (70 g)
- 1/2 cup dried cranberries (70 g)
- Preheat the oven to 350ºF or 180ºC. Line a large baking sheet with parchment paper.
- Combine the dry ingredients in a large mixing bowl (oat flour, almond flour, sugar and baking powder).
- Mix the peanut butter and the plant milk in a jar and whisk or stir to combine.
- Add the liquid ingredients to the large mixing bowl (the peanut butter-milk mixture and the flax eggs) and stir until well combined.
- Add the chocolate chips, sesame seeds and dried cranberries, and stir until they’re evenly incorporated. If the dough is sticky, refrigerate for about 20 minutes.
- Now it’s time to make our trail mix cookies! We used a cookie scoop, but feel free to use a regular spoon or even your hands. Fill the scoop with dough and just press and release onto the lined baking sheet. Press down slightly to flatten.
- Bake for about 15 minutes or until the cookies are golden at the edges, but still a little underdone in the center.
- Remove from the oven and let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a cooling rack or a serving plate.
- Keep leftovers in a sealed container at room temperature for 4-5 days or in the freezer for a month.
- Feel free to use any other type of flour or sweetener. Add more or less if needed.
- If you can’t eat peanuts, use almond butter or any other nut butter. Coconut butter is also a good choice.
- The chocolate chips, sesame seeds and dried cranberries are optional ingredients, so please feel free to omit them or use any other ingredients you have on hand.
- Chopped dark chocolate is a healthier alternative to chocolate chips, although it will melt while baking.
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 4.1 g
- Sodium: 18 mg
- Fat: 7.1 g
- Saturated Fat: 1.4 g
- Carbohydrates: 14 g
- Fiber: 2.3 g
- Protein: 3.6 g