Description
These Vegan Trail Mix Cookies are a wholesome and tasty snack, loaded with oats, nuts, and dried fruits. Easy to make and customizable, theyre perfect for a quick treat or a healthy breakfast on the go!
Ingredients
Scale
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup almond butter (or any nut/seed butter of your choice)
- 1/2 cup maple syrup (or agave syrup)
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (vegan)
- 1/2 cup mixed nuts (chopped, such as almonds, walnuts, or pecans)
- 1/2 cup dried fruit (such as cranberries, raisins, or apricots, chopped if large)
- 1/4 cup seeds (such as pumpkin or sunflower seeds)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the rolled oats and whole wheat flour. Stir them together until they are well mixed.
- In a separate bowl, mix the almond butter, maple syrup, and coconut sugar. Use a whisk or a fork to blend these ingredients until they are smooth and creamy.
- Add the baking soda, salt, and vanilla extract to the wet mixture. Stir until everything is well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix everything together until just combined. Be careful not to overmix; its okay if there are a few lumps.
- Fold in the dark chocolate chips, chopped nuts, dried fruit, and seeds until evenly distributed.
- Using a tablespoon or a cookie scoop, scoop out portions of the dough and place them onto the prepared baking sheet, leaving space between each cookie.
- Gently press down on each cookie to flatten them slightly.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, until the edges are golden brown and the centers remain soft.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
- Carefully transfer the cookies to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for about a week.
- For longer storage, freeze the cookies in a single layer until solid, then transfer to a freezer-safe bag or container. They can last up to 3 months in the freezer.
- These cookies are great for a quick snack, post-workout treat, or breakfast on the go. Pair them with plant-based milk for a delightful experience.
- Customize the trail mix ingredients based on your preferences, swapping nuts, using different dried fruits, or adding spices for extra flavor.
- Share with friends and family or keep them all to yourselfthese cookies are a guilt-free indulgence!
Notes
- Feel free to adjust the mix-ins based on your dietary preferences or what you have on hand.
- For a gluten-free version, substitute the whole wheat flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes