Trail Mix Cookies ~
Hearty and satisfying, dairy-free cookies packed with a delicious balance of salty and sweet.
These cookies are simple to make and great for packed lunches or a quick snack!
And since there are a gazillion different combinations of fruits and nuts and seeds for trail mix out there, it’s easy to mix and match ingredients to create your own custom blended cookie.
I like this recipe because it’s easy to customize to whatever you’ve got sitting around.
It’s pretty common for my pantry to have lots of partially filled bags of nuts and cookies or quick bread are a good way to use them up.
Ingredients for Trail Mix Cookies
You will need:
- 1 cup old fashioned rolled oats – Do not use quick or instant oats for this recipe.
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups light brown sugar, packed
- 1/2 cup refined coconut oil, melted
- 6 tablespoons water
- 1/3 cup creamy almond butter
- 2 teaspoons vanilla bean paste
- 1/2 cup vegan chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup sunflower seeds
How to Make Trail Mix Cookies
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Onto a rimmed baking sheet, spread the oats in an even layer. Bake for 8 minutes, until lightly browned. Set aside to cool.
STEP THREE: In a medium-size mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
STEP FOUR: Into a large mixing bowl, add the brown sugar, melted coconut oil, water, almond butter, and vanilla bean paste. Whisk together until the consistency is smooth.
STEP FIVE: Using a sturdy spatula, gradually stir the flour mixture into the oil mixture until just combined.
STEP SIX: Fold in the toasted oats, chocolate chips, cranberries, pecans, and sunflower seeds.
STEP SEVEN: Cover the bowl and let the dough sit at room temperature for at least 1 hour, and up to 4 hours.
STEP EIGHT: Working with about 3 tablespoons of dough at a time, roll the dough into balls and arrange them, evenly spaced onto 2 parchment-lined baking sheets. Gently press each ball of dough into a width of about 2 inches.
STEP NINE: Bake until the edges are lightly golden but the centers are still soft, about 12-14 minutes. Allow the cookies to completely on the baking sheets then serve. Store any leftovers in an airtight container for up to 5 days.
Let the Cookie Dough Rest
I know it’s tempting to skip Step #7 entirely and go straight from mixing the dough to baking. Stay strong and resist!
Taking the time to let the dough rest at room temperature for at least 1 hour, and up to 4 hours, creates a chewier cookie.
According to America’s Test Kitchen, “The proteins and starches in the flour start breaking down and the sugar dissolves, hydrates, and later retains this moisture better during baking, preventing the cookie from becoming brittle.”
More Cookie Recipes!
Vegan Salted Chocolate Chip Cookies
Cranberry Orange Shortbread Cookies
Trail Mix Cookies
Ingredients
- 1 cup old fashioned rolled oats
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups light brown sugar packed
- 1/2 cup refined coconut oil melted
- 6 tablespoons water
- 1/3 cup creamy almond butter
- 2 teaspoons vanilla bean paste
- 1/2 cup vegan chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup pecans chopped
- 1/4 cup sunflower seeds
Instructions
- Preheat the oven to 350°F.
- Onto a rimmed baking sheet, spread the oats in an even layer. Bake for 8 minutes, until lightly browned. Set aside to cool.
- In a medium-size mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Into a large mixing bowl, add the brown sugar, melted coconut oil, water, almond butter, and vanilla bean paste. Whisk together until the consistency is smooth.
- Using a sturdy spatula, gradually stir the flour mixture into the oil mixture until just combined.
- Fold in the toasted oats, chocolate chips, cranberries, pecans, and sunflower seeds.
- Cover the bowl and let the dough sit at room temperature for at least 1 hour, and up to 4 hours.
- Working with about 3 tablespoons of dough at a time, roll the dough into balls and arrange them, evenly spaced onto 2 parchment-lined baking sheets. Gently press each ball of dough into a width of about 2 inches.
- Bake until the edges are lightly golden but the centers are still soft, about 12-14 minutes. Allow the cookies to completely on the baking sheets then serve. Store any leftovers in an airtight container for up to 5 days.
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