Irresistible Chewy Trail Mix Cookies (Vegan + Gluten-free)

285 comments

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Welcome to my dream cookie. Ram packed with healthy ingredients, chewy, crispy around the edges, thick and hearty, with dark chocolate sprinkled throughout. Not one who is content with a mediocre cookie, I tested these 4 times before they were deemed “in the vault”. That’s a lot of cookie eating! It’s a tough job I tell ya. Although, I secretly think Eric keeps telling me to “work on them” so he can have more cookies to eat. I’m onto you Eric, I’m onto you…

This is a clean-out-your-cupboard or hit-up-the-bulk-bins or everything-but-the-kitchen-sink kinda cookie. I threw it all in and went a bit crazy. From the sliced almonds to the three kinds of seeds to the cacao nibs, this cookie has an incredible chewy, crunchy texture that can’t be beat. I expect the mix-ins are versatile, so feel free to play around with the nuts and seeds if you’d like.

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Despite the lengthy dry ingredient list, they are a breeze to throw together. Plus, how hard is it to throw seeds into a bowl? I rest my case.

We are doing this for the cookie!

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Just a quick housekeeping note: I’m using a new recipe card display (below) that Eric created for the site. However, I just noticed that the recipe is not showing up in my feed. This will hopefully be fixed soon, so not to worry!

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Irresistible Chewy Trail Mix Cookies

Vegan, gluten-free

By

4.8 from 22 reviews
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Welcome to my dream cookie. Ram packed with healthy ingredients, chewy, crispy around the edges, thick and bite-sized, with dark chocolate sprinkled throughout. One thing to point out. I used a very "drippy" raw almond butter in this recipe. If you are using a more solid & thick and less liquid-y nut butter, you may want to add another 1/2-1 tablespoon of water into your flax egg to prevent the batter from becoming too dry. I did make a version with a traditional flax egg using 1 tbsp ground flax and 3 tbsp water, but the cookies spread out too much and were quite thin. So by reducing the flax egg to 2 tbsp water, it produced a much thicker cookie. As you can see, small changes in the consistency of the batter will produce greatly different outcomes so keep this in mind when experimenting!

Yield
23 small cookies
Prep Time
Cook time
Total Time

Ingredients:

Dry Ingredients
  • 1 cup gluten-free rolled oats, blended into oat flour
  • 1/2 cup almond meal or almond flour
  • 1/2 cup gluten-free rolled oats
  • 1/2 cup thinly sliced almonds
  • 1/4 cup Sucanat or coconut sugar or brown sugar
  • 1/4 cup shredded unsweetened coconut
  • 3 tablespoons mini dark chocolate chips (or finely chopped chocolate)
  • 2 tablespoons raw cacao nibs
  • 2 tablespoons sunflower seeds
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 3/4 teaspoon cinnamon
  • 1/2 tsp fine grain sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
Wet Ingredients
  • 1 tablespoon ground flax + 2 tablespoons water, mixed together
  • 1/4 cup "drippy" raw almond butter (or other all-natural nut butter)
  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup (or other liquid sweetener)
  • 1 tsp vanilla

Directions:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Whisk together the ground flax and water in a small mug and set aside so it can gel up.
  3. In a large mixing bowl, whisk together all of the dry ingredients.
  4. In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.
  5. Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
  6. Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart. I ended up baking two trays of cookies because I didn't know how much they were going to spread out.
  7. Bake cookies for 13-15 minutes (I baked for a full 15 minutes), until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.
  8. Wrap up and store leftovers on the counter or in the freezer, if desired.

Tips:

Notes: 1) For a completely gluten-free cookie, be sure to use certified gluten-free rolled oats and to check all other ingredient labels. 2) To make oat flour: Add 1 cup of rolled oats into a high speed blender and process on high until a flour forms. 3) To make almond meal, add a scant 1/2 cup of almonds into a high speed blender and blend on high until a fine meal forms. Break up clumps with your fingers and measure as normal. 4) The raw almond butter I used was very drippy, so be sure to use a drippy, all-natural nut butter if possible.

 

Nutritional Info

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Soooooo, I’m basically looking for another excuse to make these cookies again real soon and I’m wondering if there is a demand for a totally nut-free version of this cookie? If so, let me know in the comments and I will try to come up with a nut-free version. It would be great to have the kiddos bring these to school. I think some schools are peanut-free while others are totally nut-free these days. What about sesame? Is that a no-no too? Fill me in, I’m outta the loop.

Also, you may have noticed that we have a new snazzy looking recipe display up there. That’s thanks to Eric’s handy programming work. If you notice any problems or encounter any issues with the print or email function, please let us know. We’re also hoping to get a recipe rating feature at some point too.

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{ 285 comments… read them below or add one }

1 Stephanie Wiebe August 20, 2013

These look delicious!! Although I was one to quickly scan the list to see if they were nut-free for lunches;). So yes…please please please share a peanut and nut free version! You would make lots of school Momma’s happy…as well as lots of little kids!! Thanks for sharing your talent;)

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2 Christina August 21, 2013

You could probably make them using ground up sunflower seeds or pumpkin seeds instead of almond meal and sunflower seed butter in place of almond butter.

I don’t have a sensitivity to nuts, but now I’m curious to see if these cookies could be nut-free. Maybe I’ll give it a try.

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3 Jennifer @ Sterling Sweets August 22, 2013

I made them with sunflower butter, pumpkin seed meal, subbed the sesame with whole flax seeds and used pumpkin seeds and extra sunflower seeds for the almonds and they came out great…just a little green from the pumpkin seed meal.

I also made a batch with hemp seeds in place of the sesame and those were good too.

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4 Cheryl September 2, 2013

YAY! This recipe is literally an answer to prayer (and I have all the ingredients on hand except cacao nibs) – our family is on the Body Ecology diet, so going nut-free for school lunches was giving me heart palpitations. ;) Thanks to your experiment, I’m going to be the best Mama in the world tomorrow when they find COOKIES in their lunches after 8 weeks without sugar. (Going to substitute stevia and xylitol so still no sugar.) THANK YOU!!!

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5 Janice March 1, 2014

Can anyone tell me what “drippy” almond butter is? Do you just add water or what?
Thanks!

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6 Angela (Oh She Glows) March 1, 2014

Hey Janice, I just mean all-natural almond butter with no other ingredients. Hope this helps!

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7 Cheryl April 5, 2014

These are freaking delicious!

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8 Abby August 20, 2013

If you’re REALLY looking for a reason to make these again, I might suggest packaging them up and mailing them over my way? ;)

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9 Angela (Oh She Glows) August 20, 2013

For sure, as long as I can pry Eric’s death grip off them first. hah

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10 Janel August 31, 2013

These were AMAZING Angela! All my friends and family are asking for the recipe and I’m sending them to your website. It’s probably impossible to tell but do you know how many calories each cookie might be? I’ve even made them into bars and have them for breakfast sometimes so I would just like to know of I’m unknowingly consuming tons of calories. Haha thanks so much! I made the avocado pasta too (yummy) but put too much lemon in. I will keep making recipes from your site!! Thanks!!!

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11 claire @ live and love to eat August 20, 2013

These sound amazing! I accidentally ordered way too much flax seed and have been looking for ways to use it up. I might add more in addition to the flax egg.

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12 Stacy L August 20, 2013

Oh…my…word! These look incredible!!!! Can’t wait to make them. Maybe you could attempt an oil-free version…I mean, if you wanted reasons to whip up another batch and all ;).

And, I have been absolutely loving the new display of your recipes. Very clean & modern looking. Well Done Eric!!

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13 JD August 20, 2013

Surprisingly yes, sesame can and does pose an allergy concern to many people. It is very closely related to peanuts, so many people who are allergic to one are advised to avoid both foods. Just a bit of insight :) These cookies look delicious, and I’m sure any nut-free, sesame-free version you were to come up with would be just as divine!

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14 Jessica @ FromtheKitchentotheRoad August 20, 2013

Those cookies are full of so much goodness. I need to make them. I just made a vegan chocolate chip cookie last night and it was just ok. This looks much better.

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15 Nora August 20, 2013

These seem so goood Angela! I love your new design of the recipe card by the way. It looks great :) Perfect for back to school snacks for kids!

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16 Amy @ The Little Honey Bee August 20, 2013

These look amazing! Weekend baking for sure :) (love your blog Angela)

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17 Cydni August 20, 2013

These look amazing! We have nut allergies in our house (including coconut) so I would love a nut-free version.

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18 Jenny August 20, 2013

YUMM!!!!

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19 Sarah August 20, 2013

Nut free version- DEMANDED :D
Made your fudge- died and went to heaven!

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20 Anele @ Success Along the Weigh August 20, 2013

These looks insane! Insanely good!

I support the nut free version because sometimes you feel like a nut, sometimes you don’t.

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21 Angela (Oh She Glows) August 20, 2013

what if you feel like a nut all the time? ;)

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22 Kinsey August 20, 2013

Delicious! I am going to try these this weekend to have for afterschool snacks, now that school has started up again (aaah!).

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23 Lauren @ The Highlands Life August 20, 2013

These look ridiculously awesome and delicious! Must. Make. Soon!

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24 Holly August 20, 2013

Looks delicious. I’d probably try them with raisins and without the chocolate chips myself.

Everything from the recipe down didn’t show up on the RSS feed. I use feedly.

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25 Angela (Oh She Glows) August 20, 2013

Hey Holly, I just noticed this myself and I added a note in the post. I think it has something to do with Wordpress not using short code (or so Eric tells me). Anyway, it will hopefully be fixed soon!

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26 Emily (Dish on the Run) August 20, 2013

I haven’t made cookies in ages, but that is about to change!!!

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27 Mandy @ Eat Pray Grow August 20, 2013

I’ve never tried grinding oats into a flour – but I love the idea, it’s the best of both worlds! I love the texture of flour in a cookie & the flavor of oats. Can’t wait to hit up the bulk section for all those seeds!

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28 Jill August 20, 2013

These look amazing! Totally drooling over here.
I like the new recipe card too :)

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29 Sarah @ Making Thyme for Health August 20, 2013

Your dream cookie? Tested 4 times and placed in the vault? I’m sold!
I love it when dessert is healthy and it looks as though you have mastered that with these cookies. I can’t wait to give them a try!
Oh, and I love your gorgeous photography, as always.

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30 Catherine August 20, 2013

Going to have to make these asap! these look like the perfect snack to keep me going between work and grad school. And you’re site is getting so fancy–i love it!

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31 Jessica @ conveganence August 20, 2013

I’ll take 6 batches please :) I’m suffering from cookie envy and photography envy right now. The detail on those photos is amazing and the lighting is absolutely perfect. I cannot stop staring at those cookies…haha :)

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32 Chelsea @ BigBitesLittleBudget August 20, 2013

Recipe testing is the best! Trying to come up with the perfect recipe gives you such a good reason to indulge in a few extra cookies. Looks like you hit this one home! Those cookies turned out beautifully!

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33 McKel Hill, MS, RD, LDN | Nutrition Stripped August 20, 2013

You had me at “chewy trail mix” cookie topped it off for me, these look and sounds delicious!

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34 Suzanne @ hello, veggy! August 20, 2013

The trail mix cookie recipe you posted a few years back remains as my favourite cookie; I will have to try these and see how they compare!

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35 Abby @ The Frosted Vegan August 20, 2013

Um YES to these!! I love the clean out the cupboard cookies, but also, they just look straight up GOOD!

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36 Ksenija @ Health Ninja August 20, 2013

How damn delicious these look and they are healthy, too – win win! I will totally make them next week. Such a nice snack to bring to work or for some quick energy before a workout. Thank you, Angela!

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37 JenniferF August 20, 2013

Yum! I would love a nut free version for my kids to take to school. Our school is no peanuts or tree nuts. Sesame and coconut are fine.

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38 Angela August 20, 2013

Thanks Jennifer!

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39 Heather August 20, 2013

Oh Angela! These look delightful !! Thanks for sharing! Yummy!!!

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40 Christina @ The Beautiful Balance August 20, 2013

YUM! These cookies have all of my favorite things in them. I can’t wait to test them out :)

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41 char eats greens August 20, 2013

These sound fab, Angela. I think I need to make a few (hundred) batches to get me through school this semester. Full-time student and a baby under one year old…you know I’ll need as many cookies as I can get my hands on!

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42 Jamie @lifelovelemons August 20, 2013

How pretty!!! These look delicious!

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43 Lindsay August 20, 2013

Hey Angela, I never comment but I just had to leave you a note to tell that the photos in this post are GORGEOUS! I really like the white background. I’m just going to have to give them a try!

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44 Jennifer August 20, 2013

I don’t know if anyone else has asked you this question, but can I replace almond meal/flour with another type of flour?

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45 Vanessa August 20, 2013

These are one of my favourite deserts. I used a little bit of stevia instead of sugar and chopped almonds instead of sliced (made it harder to roll the balls) and chopped pecans instead of the sunflower + sesame seeds. It worked out great!

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46 Kayli Schattner August 20, 2013

Oh my gosh, YUM! These look so delicious! Love that they’re vegan too :)

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47 Katrina @ Warm Vanilla Sugar August 20, 2013

I’m sooooo into these! Yum!

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48 Jenna August 20, 2013

Nut free please! These look fantastic :)

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49 Jenna August 20, 2013

Nut free please! These look fantastic :)

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50 Maria Tadic August 20, 2013

These look super yummy! I loved that you threw everything into them! I bet they have such a rich and deep flavor with lots of different textures! I really can’t wait to try these!!!

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51 Averie @ Averie Cooks August 20, 2013

They look incredible! So much hearty texture & they’re vegan and GF and clearly not ‘missing’ one thing. I love it when healthy looks (and no doubt tastes) so good! I love cookies with texture and these look so packed full of it! Mmmm, good stuff! :)

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52 Christie August 20, 2013

Thanks so much for this recipe. Love that I could use what I had on hand. I had most of it. I was low on oats and wanted the whole ones in the cookies, so I used half a cup oat flour plus two tablespoons coconut flour. (I’d read that you use 1/4 the amount coconut flour when you substitute.)

I had no chocolate chips or nibs but I had cacao powder. Made my own chips by modifying a “reboot with Joe” recipe. I mixed 1 T coconut oil, 2 T raw honey (I’m not vegan but you could use maple syrup if you are.), 1 tsp vanilla and 1/2 cup cacao powder. I rolled into a thin layer between parchment sheets, froze for 30 minutes, then chopped into pieces. They were perfect in this cookie!

Mine didn’t spread out, so I’ll add a little more water to the flax next time. But they taste divine. Even the kiddos and their friend from down the street loved them.

I’m not vegan, but love vegan food blogs because of healthy delicious recipes like this. Thanks again!

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53 Angela (Oh She Glows) August 20, 2013

love your subs- glad it worked out! yes coconut flour does tend to soak up a lot of liquid, so that’s a good idea to use less of it.

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54 Torrey October 30, 2013

Just made these. I had everything but the almond flour so I used buckwheat flour and added one Ener-G egg replacer as it was pretty dry. Only problem was I kept eating the batter as the first batch was in the oven! Oh, I put some dried cranberries in there too. Hopefully they will last until tomorrow so my husband and daughter can try them. Thanks for your recipe!

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55 Lisa August 20, 2013

What could I sub for the almond flour? More oat flour? A GF flour? Almond allergies. . .

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56 Hannah Rae August 20, 2013

Could anyone with experience in conversions let me know how to make a version of these with wheat flour? As a non gluten free broke college student it’s not realistic for me to buy almond flour, but these look so tasty I’d love to make them!

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57 Angela (Oh She Glows) August 20, 2013

Hi Hannah, I’m just taking a complete guess here but if using 100% whole wheat flour I would start with 1 cup – it tends to be more dense (and soak up more liquid) than almond flour or oat flour. If the dough is super sticky add more, a couple tablespoons at a time, until it resembles the batter in the picture. Hope this helps! let me know how it goes if you try it out.

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58 Hannah Rae August 20, 2013

Thanks for the response, I will keep you updated for sure =)

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59 Angela @ Eat Spin Run Repeat August 20, 2013

I haven’t made cookies in forever, but these sound amazing!!! Love the ingredient combo you’ve used, and I’d probably do the same since I’m the type that likes to throw in a bazillion ingredients like the ones you’ve used! Maybe you could just swap the nuts for dried fruit pieces in order to make the nut-free version? Or pumpkin seeds? I’m with Eric… I think they need some work. ;)

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60 Amanda August 20, 2013

I <3 clean-out-the-fridge/cupboard recipes!

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61 Krista August 20, 2013

These are in the oven right now. I’m using them as nursing snacks because they have everything my vegan baby needs:) plus cookies…

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62 Krista August 20, 2013

Ps. I didn’t have enough almonds to make the flour so I used 1/2 cup spelt- they turned out great Lisa, so any flour should work.

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63 micaela August 20, 2013

hi angela, these sound great and i cant wait to try them! i was just wondering how many cookies the nutritional info is based off of?

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64 Angela (Oh She Glows) August 20, 2013

23 cookies :) It should say that at the top of the nutritional info page.

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65 Rising Strong August 20, 2013

These oatmeal cookies look awesome! I haven’t had an oatmeal cookie in a while, mouth is now watering :) Thanks for the recipe

– Justin

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66 Kathy August 20, 2013

What a beautiful post! The photos are amazing. And I like the new recipe card format too! Yes, I would love a nut-free version of these…but I will make this version too. They look sooo good!

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67 Joshua Hampton (Cooking Classes San Diego) August 20, 2013

Oh goodness. Next time I go camping, I’ll bring these cookies instead of a bag of regular trail mix. Gorgeous!

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68 Ashley B. August 20, 2013

omg. this dough was awesome! love love love your blog :)

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69 Chelsea @ Chelsea's Healthy Kitchen August 20, 2013

Trail mix cookies are my favourite! These kind of remind me of the World Peace Cookies from Kelly’s Bake Shoppe, which are amazing (and it doesn’t help that I’m working there this summer… yeah I’ve eaten way too many of them lately!).

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70 Cami August 20, 2013

I just made a batch of these. They are amazing! I’m going to have to hide them or theyll be gone by tomorrow. : )

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71 Angela (Oh She Glows) August 20, 2013

So glad they worked out for you! Enjoy the rest :)

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72 Livi August 20, 2013

these look delish! can’t wait to try them!

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73 Valerie August 20, 2013

Energy bites of any kind are my favorite and, like you say, are great to clean out the random bits of food in the cupboard!

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74 Jennifer August 20, 2013

Looks so good! Question: I have a tin of already ground oats/oat flour. Would it still be one cup? Or does one cup of oats yield more once its ground? Does that make sense?

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75 Rachel from The Vegan Mishmash August 20, 2013

I made these this evening with wheat flour instead of almond meal, walnuts instead of almonds (I didn’t have enough almonds :-( ), and pumpkin seeds instead of sesame. These were amazing! I was thrilled with how them came out. I feel like they would pull me out of an afternoon slump without the crash that desserts and carbs usually give me. My mom loved them too so I sent this page along to her. Thanks for such a great recipe. I will be making them again.

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76 Tara@PNWRunner August 20, 2013

I must make these. They look so good and I love the variety of nuts included! Just perfect!

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77 Kele August 21, 2013

I would love a nut-free version!! I’m not properly allergic, but all kinds of nuts give me crazy stomach cramps and other issues, so I avoid them.

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78 Alexis @ deliciousfoodideas.net August 21, 2013

Yum, I love baking that is full of nuts and seeds. It satisfies the carb and sugar cravings without the guilt. Will have to make these when I run out of my oat cookies.

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79 Emily - It comes naturally August 21, 2013

Loving the recipe card idea – looking good. Well done Eric! xxx

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80 Tara August 21, 2013

Nut free version please!

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81 Indigo Ray August 21, 2013

Thanks for this recipe. One query; isn’t chocolate non-vegan
Thanks

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82 Angela (Oh She Glows) August 21, 2013

Many brands of dark chocolate are vegan – just check the label to make sure there are no dairy products added in. I buy Enjoy Life brand and Whole Foods semi sweet chips most often, but there are many others.

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83 Sarah August 21, 2013

I’d love a nut free version as well! Coconut, almonds, sesame, and chia are all the worst for me! These are definitely deliciously “killer cookies”! Ha.

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84 Alicyn August 21, 2013

These look so good!! But I am allergic to almonds. What could I use as a substitute for the almond meal? Coconut flour? Brown rice flour?

Thanks for any help!

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85 Sherry August 21, 2013

Ok – gotta make these! They remind me of your other Trailmix cookies which our household loves. The kids call them healthy cookies. At first I dismissed the need for a nut free version – thinking only of myself of course :) but as you point out the kids could greatly benefit from a nut free version for school. Sesame butter is fine, as are seeds and coconut – just no nuts of any sort.

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86 Japram August 21, 2013

what is the best way to make these sugar free?

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87 Samantha @ Sweetly Striving August 21, 2013

These cookies look delicious. I love having baked goods that have a little extra substance and healthy stuff in them. Love it, thanks for the recipe.

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88 Beth August 21, 2013

I was so excited about these that I made them last night! They turned out great! They didn’t spread at all so I’ll tweak it for the next time. I loved that they are low sugar!

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89 K August 21, 2013

great recipe! must try!
glad it doesnt have earth balance:)

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90 Erika August 21, 2013

I would be interested in a nut-free version!! As long as it is still gluten free I will be making them about 5 minutes after you post the recipe :) yum

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91 Bernadette August 21, 2013

These look soo good! My husband and I love your blog–every recipe we’ve tried has been delicious! Seriously, you never steer us wrong. Thank you!!

If you’re looking for a cookie challenge, I’d love to propose a version that’s GF and oat free, too? I know, I know, daunting! But my husband and daughter are GF with an oat sensitivity . . . and we’re vegan (for the most part), too. GF vegan is sometimes difficult in baking, especially without oats, so we don’t bake a lot.

Anyway, just thought I’d throw that out there if you’re looking for another cookie challenge! :) Oh! And nuts are fine (phew! we need somethin we can eat! ;) Except our son is allergic to cashews and pistachios.

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92 Kelly @ Vegan Iowan August 21, 2013

It’s nice to see a cookie with some ingredients my body can actually use! These would be great for a road trip or after-school snack.

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93 Esther Kim August 21, 2013

Hi Angela!
This sounds like a great cookie. Right up my alley in cookie cravings. I do have a request: no sesame? I’ve developed an allergy and I’ve noticed a LOT of vegan recipes call for sesame seeds or sesame seed oil, which makes me sad. OR you could suggest a replacement seed (maybe flax?) let me know! :) Thank you so much!

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94 Tanmeet August 21, 2013

Please pretty please make a nut-free version. All of these healthy treats are inaccessible for my tree nut allergic child. Thanks!!!

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95 Lizzie Baker August 21, 2013

I think I remember one of your first posts having a basic chocolate chip recipe…look how far you have come. Amazingly creative recipe, gorgeous photos, beautiful blog, even yummier cookies. Love these, love the blog, love seeing everything you have created. Congratulations and thank you for creating something wonderful that you share with us daily.

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96 Angela (Oh She Glows) August 21, 2013

What a lovely comment Lizzie, I can’t thank you enough!!

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97 Caity @ Moi Contre La Vie August 21, 2013

I love kitchen sink cookies – These look amazing! <3

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98 caryn August 21, 2013

I just made these and they turned out fantastic. I subbed peanut butter for the almond butter because that’s what I had in the house. And since I don’t go near chocolate (migraines) I subbed currants. Thanks for the recipe.

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99 Julie B.E August 21, 2013

Nut free! Nut free! Nut free! Yes you little mind reader I would LOVE a nut free version!

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100 Marisa August 21, 2013

I am making these tomorrow to take to shakespeare in the park! I just bought flax seed for the first time and am excited to use it as an egg replacer. Should I just grind some of the seeds up to make the ground flax or is that a different product altogether?

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101 Angela (Oh She Glows) August 21, 2013

Yes you can grind the flax yourself – I usually do so in my blender :)

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102 Catherine @ Chocolate & Vegetables August 21, 2013

Mmmmm, these remind me of an “everything” cookie I used to make with oats, nuts, chocolate & coconut. They were delicious. I think I might need to try these as a healthier update!

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103 Jeni Prusa August 21, 2013

I would like a version without almonds, as I am highly intolerant to them.
What could I replace the almond flour with?

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104 Katie @ Produce on Parade August 21, 2013

Hi, Angela! These look perfect. I have a similar millet based cookie that I make. Thanks for sharing such a scrumptious recipe!

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105 heather Jean August 21, 2013

My husband has a nut allergy so what i usually do is grind up sunflower seeds in place of almonds and add other chunky textures instead of the nuts like pumpkin seeds and dried cranberries etc. Wish there were more nut free recipe options in the raw/whole foods community. Plus seeds have less fat than nuts so it is a better option all around! xoxo xoxox

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106 Mary August 21, 2013

My brother in law just got diagnosed with celiac disease and is still “missing” some of the things he can’t eat. Hopefully he can now remove cookies from that list. Thanks a lot

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107 Nathalie August 21, 2013

Your recipes are amazing! You might have answered this before, but can I just use Oat Flour instead of blending oats into flour? I am assuming yes – just writing this makes me feel a bit “duh”….but I guess my real question is would the quantity of flour required change? Would it still be 1 cup?

Thanks! Keep up your amazing work!

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108 Bakerpolk August 21, 2013

Any chance I could have a weight for the oats you made into flour? I have oat flour already made but don’t know how to get an equivalent.
Thanks!

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109 Emily August 21, 2013

Do you think they would work if i used an actual egg instead of a flax egg? Also, what would you recommend instead of coconut oil?
Thanks!!!

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110 Danielle August 21, 2013

An allergy-friendly version of this cookie would be amazing!

I recently found out about my intolerances to the major allergens like wheat, dairy, and eggs but also to Sesame Seeds, Almonds, and Coconut :( Boo, Me!!!

I’m thinking you could use alternatives like pecans, sunflower seed butter, walnuts???

Thanks for the awesome recipe!

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111 Leisa August 21, 2013

Yes please, nut free ones would be fabulous! Although these look yummy!

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112 Sarah August 21, 2013

I have a friend who is wheat and nut-free so it’d be nice to make her a treat that she can eat :) I’d love to see a nut-free version.

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113 Kristen August 21, 2013

These look absolutely incredible. Can’t wait to try them – love all the natural whole ingredients for texture and crunch.

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114 Scot August 21, 2013

Would LOVE a nut-free, sesame-free version. My daughter has a severe allergy to tree nuts, peanuts and sesame… so we don’t even have them in the house. We’re always looking for nut-free versions of kids’ favorite snacks. They are hard to find!

You’re the best! Thanks!

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115 Beverly August 21, 2013

I cant wait to make theses! What could I use as a replacement for the ground flax seeds?

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116 Tamara August 21, 2013

Couldn’t resist trying this right away! Had to make lots of subs, but it came out really well.

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117 Denise August 21, 2013

Hi, I made these and they are great!! thank you!! I subbed banana for most of the oil and maple syrup and it worked out well. definitely a keeper recipe!

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118 Judith Levine August 21, 2013

These look divine! They would probably be great with some dried berries as well.

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119 Helen August 21, 2013

These are DELICIOUS! Also, I must add that the dough for these is likely the best cookie dough I’ve had (and safe to eat since it’s vegan!). I’ve already had my fill just with the dough. I made these to bring on a plane flight tomorrow for me and my family and I think they will be perfect!

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120 Leslie August 21, 2013

Hi Angela, this recipe looks fantastic! Do you how how much oat flour I should use if my oats are already ground up? I’m thinking probably less than the cup of oats before grinding… Thanks!

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121 Runnergirl August 21, 2013

I just made these and they are great! I did have one mishap – I forgot the almond flour! They are a little dry, but still taste good. . I’ll make them again…with the almond flour!

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122 Sarah August 21, 2013

So going to make these this weekend..

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123 Michael August 21, 2013

Now this is my kind of cookie! Especially considering that my two little daughters are ‘cookie monsters’ !

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124 LaceyAnn August 21, 2013

These cookies look awesome, great for packing on a hike or in a lunch :)
I love love love the idea of a rating system for recipes!!! I always try to wade through comments to get reviews on how it went when people made it, but it’s kind of pain.

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125 Laura @ The Green Forks! August 21, 2013

Oh my goodness. You had me at cacao nib. I can NOT wait to make these!

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126 Dale Engelberg August 22, 2013

i was trying gluten free for the last month and have loved your recipes. well, the doctor changed me to modified paleo so no sugar or grains or fruit. so, if you really need an excuse to keep making these or other cookies / treats/ snacks, i would love it. i can have everything but the oats , sugar, and maple syrup. any ideas would be great.

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127 Ellen August 22, 2013

Seeing those just made me crack open my afternoon chocolate brownie zbar! Must.Have.Chocolate.Now… I’d so like one with my morning tea! Can’t wait to try them this fall when the hectic summer season is over. yum!

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128 Felicia August 22, 2013

These look delicious! Just out of curiosity- have you tried freezing them, then eating them defrosted/thawed afterwards? I want to make my bridal party a healthy snack to put in their bags as part of their gift, and it would be perfect if I can make this ahead of time, freeze, and bag them up the Thursday to give to them on Friday…I just hope they have the same chewy-ness! Thanks !

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129 Angela (Oh She Glows) August 22, 2013

I havent tried freezing them yet, but I will for the next batch and try to add it into the notes :)

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130 Liz September 21, 2013

I made a batch of these and put them all in the freezer. Then took a couple to work everyday. Works great.

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131 Pure Ella August 22, 2013

Wow, such yummy little cookies and healthy too – without the kids knowing ;) I love that!
xoxo Ella

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132 angelrings1 August 22, 2013

Nut-free? yes, please!!! These look incredible, and while I love nuts, my poor hubby is allergic. There are so many yummy looking vegan desserts out there that I can only look longingly at, and never make. : )

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133 Lulu August 22, 2013

I just made these, with slight variations, and are soo good!! The shredded coconuts and coconut oil really made my house smell like a coconut paradise!

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134 Audrey @ In Shape Cupcake August 22, 2013

Guess who’s bookmarking this and making it soon! ? This girl! YUM

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135 Victoria T August 22, 2013

These look really good! I like the idea another person had about using raisins!
Question: I don’t have any natural peanut or almond butter at the moment.. do you think they would still be yummy if I used tahini? Or in worst-case-scenario, Kraft peanut butter?

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136 Erin August 22, 2013

Made these tonight and LOVE them! So good, turned out perfectly. The dough was rather sticky and a little difficult to form the balls-the dough stuck to my hands a lot- but I got it done and it was well worth it!

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137 Dana @ Detox Drinks August 23, 2013

Probably a great idea to make a few batches and keep them stored in our house for the kids to snack on! Great alternative to the usual store-bought cookies with little nutritional value.

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138 susan August 23, 2013

Hi, Trying to be vegan…. Can I use chai seeds as an egg replacer? Also, I so not have coconut oil – can I use any other oil (e.g. rice bran? olive oil?) Does the coconut oil make the cookies really coconutty?? Thanks. Looking forward to perusing all your other recipes!! Just don’t know where to start! ;-)

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139 Carol August 23, 2013

Gosh, these look soooo yummy. As it’s the weekend….I think I might treat myself lol.

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140 Michelle Miller August 23, 2013

Wow! These have just replaced your ultimate oatmeal raisin as my favorite cookies. So glad to be getting regular posts from you again.

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141 Michelle Miller August 23, 2013

and I made them with sunflower butter– and all powder instead of soda & powder, to keep them from turning green :)

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142 Tami@nutmegnotebook August 23, 2013

These look so tempting!

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143 cheryl August 23, 2013

Quite a cookie. I made a batch last night, tested a few, and thought, “Not bad. Not bad at all.” Then magic happened overnight. I just tried one and could not believe the transformation. Last night’s good cookies have become great. They are crisp, chewy, chocolatey, crunchy. Just yummy. Thank you, Angela. Well done, indeed.

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144 Anna @ Your Healthy Place August 23, 2013

These look fabulous! And I totally get your craving for wanting to make them again so I will support the nut-free recipe go, even if I’m totally fine with nuts myself ;). Always good to have options to pass on to clients with nut-free diets and I share your recipes with them ALL the time!

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145 Jen August 23, 2013

Hi, awesome website & recipes! I just recently learned that I am moderately allergic to wheat, corn, soy, walnuts, sesame, and peanuts… on top of horrible allergies to anything ‘green’. I’ve eaten all the above my whole life without any GI probs but I’ve always had asthma and ‘allergies’ so I’m hoping that if I cut down on the food allergens that maybe it’ll help with the respiratory issues? So yes, if you could create a sesame and nut free version, that would be fab!
Thanks :)

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146 Rebecca Jacoba August 23, 2013

These are fantastic! Just recently became vegan and your delicious recipies have made the transition so easy.

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147 Rosemary August 23, 2013

Angela, these are incredible! I just ate one still warm from the oven and am just delighted by the flavors and textures, not to mention how they are chock full of healthy superfood ingredients. My only changes were to whirl regular size chocolate chips in the food processor to make them into smaller pieces, and because I had no nibs or sesame seeds I substituted whole golden flax seeds and hemp seeds in their place. Yum! And now that I keep raving over them, I do believe it is time for another one… Thank you for sharing such an amazing recipe with us! :)

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148 Dayanna August 24, 2013

i would love if you did a nut free version! my roommate has nut allergies and i am gluten-free and dairy-free.
you can never go wrong with more jam packed chocolate chip cookies blog posts!

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149 Ashley August 24, 2013

Oatmeal chocolate chip cookies are the best!!! I love how thick these are and how many delicious ingredients you packed into them. Yummm.

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150 Amy August 24, 2013

I just made these, subbed walnuts for almonds, sunflower seed butter for almond butter (it was nice and drippy- TJ’s brand) and doubled the chocolate chips- They are very good! A bit crumbly though, and definitely not chewy for me- I think I need to add more liquid next time maybe? I had a very hard time rolling them into balls and had to keep wetting my hands so that must have added some liquid though I’m not sure how much. I did 350 for 13 minutes plus 5 minutes on the pan before I transferred to a baking sheet as you suggested.

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151 sandi August 24, 2013

I eat mostly raw but I made these today and they are seriously the best cookies I have ever had. thank you so much for the recipe.

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152 Shaina August 24, 2013

I don’t have coconut oil; would it be possible to sub in olive oil?

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153 Indigo Ray August 25, 2013

Just made them. One word. Yuuumm!!

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154 ariel August 25, 2013

Oh my gosh, these look almost too delicious! I think I’m heading to a grocery store to but some seeds.

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155 Christina August 25, 2013

These cookies are so yummy! I love the coconut flavor in them. I made a batch last night and they’re already nearly gone. I guess that means that my family liked them. :)

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156 Kara August 25, 2013

Would love love a nut-free version. These look amazing!

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157 Nora (Buttercream Fanatic) August 25, 2013

I just made a batch of these and have already eaten quite a few. These are definitely going to be a go-to treat from now on!

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158 Nora (Buttercream Fanatic) August 25, 2013

BTW for anyone who is interested, recipe changes I made were: subbed Trader Joe’s 70% chocolate bar in for the chocolate chips and cocoa nips, eliminated the chia seeds, swapped the coconut oil out for olive oil and almonds out for walnuts, and added dried cherries.

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159 Leah August 25, 2013

Just made these cookies and they smell delicious! can’t wait to try one :)

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160 Kat h August 25, 2013

I made these this morning and I can’t stop eating them!! Next time I will cut down on the sugar and add some currants or cranberries instead, but they’re so so close to perfect! Really excited to try a bit more cinnamon and spices for autumn – does anyone have thoughts about if the nut butter could be subbed with mashed banana or pumpkin purée?

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161 Joelle August 26, 2013

These are fantastic and a BIG hit with the hubby who’s trying to lose his wheat baby. I added dried cherries because I can never leave a recipe alone entirely. Very nice! Thanks. I’ll be making these again.

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162 Nicole August 26, 2013

These were some of the best cookies I have ever eaten!

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163 Barbara August 26, 2013

These were so great. My husband ate them for breakfast this morning when he was making coffee. Thanks for another great recipe. They are gone and I made them last night!

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164 Carole-Ann August 26, 2013

OMG These are SO good! I just made them and they turned out perfectly!! I only wish I had made a double batch :)

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165 Rachel August 26, 2013

My daughter and I made these today, using cashew butter. They are AMAZING. Thank you for the recipe!

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166 Madison Riley August 26, 2013

these look ridiculously good! perfect for breakfast, or anytime quick and effective fuel is needed! making these as soon as I make sure I have all the ingredients:)

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167 Pam August 27, 2013

These taste wonderful, Angela! Great recipe. My son made them yesterday and they went so fast. He leaves for college soon and I will be making them to send to him this fall in a care package. Also, when he graduated in June we made your chocolate cupcakes for the party and everyone loved them. Thanks for all your great work.

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168 Angela (Oh She Glows) August 27, 2013

Hi Pam, Im so happy to hear this – thanks for letting me know!

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169 Sarah August 27, 2013

OK, just finished my first cookie. It’s going to be hard to not have ten more right now.( I am alone in the house, except for my dogs, and they won’t care! )
Yummmmmeeee. I am not a vegan, but like other posters, I follow your blog and others for these healthy delicious recipes. My total comfort cookie has been your almond thumbprint with raspberry jam (without the coconut). Now I will add this one too. Thank you.

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170 Katrina August 28, 2013

Angela, I just made these. Been craving crunchy–these were perfect! I made a few slight changes, and for half the dough, just for kicks and because I have a bunch, I added 1/2 cup shredded zucchini. These are so good! I’ll blog them soon and let you know. I’ll be giving all credit to you!

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171 Katrina August 28, 2013

The ones with zucchini are not crunchy, but still delicious.

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172 Richele August 28, 2013

Okay this is just too perfect! As i was reading i was thinking – i should not be reading this, im trying to eat healthy. But then i came to the beautiful conclusion that these cookies have healthy goodness packed into them! Thanks for sharing xx

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173 Amy August 28, 2013

I made these almost to the T a few months ago! I added maca to mine & they were tasty! Tu for ur site, I love it!

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174 Or Carmi August 29, 2013

Hi there,
These look amazing! can’t wait to try them!
however – i notice that you always ground your own oats into flour. i actually have oat flour, and want to use it, but am not sure what the right amount would be, once it’s ground…
would you please either give the amount? or the gram weight?
Thank you so much!!

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175 Angela (Oh She Glows) August 30, 2013

You can sub the equal amount, so 1 cup of oat flour equals 1 cup rolled oats :)

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176 Jill August 29, 2013

Made these today. I was full from already eating the batter! The real test was my chocoholic kid who loved them & can’t wait to show his friends at school. (They compete over coolest snack:). Bravo!

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177 Jamie August 30, 2013

Yes, I (and several others in my family) have a peanut allergy, so a nut-free version would be fantastic! :)

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178 heather September 1, 2013

Is there any way you could minimize the oil content? Maybe with unsweetened applesauce? Just wanted to get your opinion, this look incredible!

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179 heather September 1, 2013

I actually just tried this and I made two substitutions to come down on calories. 1- I did 1/8 c of maple syrup and 1/8 c agave nectar. For the oil I did 1/8 c coconut oil and 1/8 c applesauce. These were AWESOME! They aren’t too sweet, but just perfect! This will be a regular for me!

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180 Angela (Oh She Glows) September 3, 2013

Hi Heather, I think someone else commented about using applesauce in these – I would read the comments to see if you can get any tips! Goodluck

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181 bev September 2, 2013

I am allergic to coconut. What could be substituted?

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182 Deana September 2, 2013

Yes nut free or at least Almond free! They look Amazing!

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183 Gina Holbrook September 2, 2013

Angela…what to do if they were much too dry instead of chewy? More water? More oil? More almond butter? Sooooo good though…even dry!

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184 Angela (Oh She Glows) September 3, 2013

Was the almond butter you used quite dry? I used a very drippy raw almond butter…so I would try adding more oil if yours is dry. Goodluck!

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185 Barbara September 2, 2013

We made these for the third time in a week. The entire family is addicted, including my mother, who normally says, “Yuck” to healthy recipes. Our daughter asked to learn how to make these, so she made them this time. She paced around the kitchen until her cookies were done. We used the stand mixer this time to blend the dry and wet ingredients together and it made it so much easier to blend. Thanks again for such a great recipe.

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186 Margaret September 5, 2013

Thank you for this versatile and delicious recipe, Angela! I love your blog and have read it for a long time. I adapted these cookies for our nut-free family with great success and thought I’d share what I did. Instead of almond flour, I ground 1/2 cup of raw sunflower seeds to flour (food processor did the job — did not need a Vitamix). In place of sliced almonds, I used 1/2 cup roasted, salted sunflower seeds. I used 1/2 cup mini chocolate chips and omitted the chia seed, sesame seed, cacao nibs, and extra sunflower seeds (next time I will use 1/4 cup chips and 1/4 cup currants, but I was all out). I used Sunbutter instead of almond butter and — since it was not “drippy” — increased the water in the flax egg to 3 tbsp. Let the batter sit for 20 minutes before rolling balls so the oats would absorb some of the moisture. I got 4 dozen cookies, baked for 12 minutes. Perfect! Kids love them. FYI, for any readers who want to try this and have never baked with Sunbutter before, the cookies will likely turn a little greenish after a day or so — this is a harmless chemical reaction among ingredients and doesn’t effect the taste at all.

Thanks again!

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187 Sabrina September 8, 2013

These are AMAZING! Just made a double batch…but I had ONE problem… A lot of the dough ended up in my MOUTH!! It was sooo good! Either way, raw or baked, this recipe is a WINNER! Thank you for your passion and love for real food!

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188 Angela (Oh She Glows) September 8, 2013

hah that happens to me all the time…I wonder if there is a cure? ;) Either way so glad you enjoyed them!

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189 Carol September 8, 2013

I made these cookies today. They are great. Maybe the best cookies I ever had. Great recipe. Thanks.

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190 Anna September 9, 2013

These look awesome!! I’m wondering if it’s possible to leave out the shredded coconut cause I’m not a huge fan of coconut and it’s slightly impossible to find stuff like that where I live (Holland). Could I substitute something else for it or possibly leave it out altogether…(?)
Can’t wait to try them!

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191 Angela (Oh She Glows) September 9, 2013

Hey Anna, yes I do think you could just leave it out without having to sub anything in its place. Let me know how it goes!

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192 Barbara September 9, 2013

Another delicious recipe and so easy!! Thank you so much!

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193 Mary smith September 9, 2013

I made these and I must say, Angela, you hit it out of the park. Gluten free oats and all manner of healthy stuff. I doubled the chia seeds bcs. i didn’t have the other seeds, no problem. Also i might have upped the pb a little… :-)
As i’ve said before, who needs a bunch of old cookbooks calling for animal products and white flour. So passe~ We have Oh She Glows! And I do believe I am glowing…

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194 Jennifer Hudson September 10, 2013

I’ve just made these and they’re still in the oven so haven’t tried them yet, but the dough is delectable! 12 minutes to go… COME ON!!!

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195 Ellen (Gluten Free Diva) September 11, 2013

I made these just as is and they are perfect! I love that they’re decadent and healthy at the same time. Thanks for sharing!

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196 PJ September 12, 2013

Is there anything to substitute for a liquid sweetener that would give moistness! I can’t use syrups, honey, agave etc. and I can sweeten naturally but need the moistness.
Thanks

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197 Janet Pekelnicky September 13, 2013

OH MY GOSH!!!!! found your site by accident, so glad I did! I am always looking for goody recipes that are good for you without all the sugar. The ways to use up seasonal foods are amazing too! My Husband has an autoimmune disorder so we have to be as fresh as possible, you have made my job a lot easier . you are on my favorites list, WHOO HOOO!!!!

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198 Angela (Oh She Glows) September 13, 2013

Welcome Janet! So glad you found the blog :) enjoy

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199 Tammy Norman September 13, 2013

hi there…these look so yummy. Just wondering…..I have oat flour could i use that instead of grinding my own? and how much would i use? thank you in advance. PS your site is my absolute favourite. :)

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200 Angela (Oh She Glows) September 14, 2013

Hey Tammy, Usually pre-made oat flour equals the same amount of rolled oats ground into a flour. Dont you love when that happens? I just measured it the other week actually! so, 1 cup rolled oats should equal out to be 1 cup oat flour. hope this helps!

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201 Melanie September 14, 2013

Omg. Go make these now. Delicious. Nutrient-dense and super yummy.

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202 Nat September 15, 2013

Hi Angela! Long time reader, first time poster – I made these cookies today, they are incredible! Crispy and not too sweet. I just ate four by noon today…could be trouble…

Thanks for all the great recipes, you are amazing!

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203 Angela (Oh She Glows) September 16, 2013

Hey Nat, hah yea that sounds like me around the cookies too! So happy you enjoy them so much :) They are a fav around here. Thanks for reading!

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204 Kate September 20, 2013

These are the most delicious cookies! Next time I’ll have to make double!

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205 Deanna September 21, 2013

Yeah, I’ll also vote for a nut-free version. Sunbutter is pretty drippy, IMO, so I’d be tempted to try it with that.

My other question is, if you leave out the oats, could these work as no-bake cookies, maybe with melted chocolate swirled in or with dried fruit instead? Or would other adjustments need to be made? And if you already posted such a recipe, I’m sorry, I haven’t been to this site in a while…

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206 Kendal September 25, 2013

Absolutely delicious!! They did not last one day in the house!! So irresistible!! Thank you for the recipe!! :)

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207 Melanie September 27, 2013

These are now my familiy’s official favorite cookies! The 2 runners up are also from your website (the raspberry jam thumbprints and the happy trails cookies). I follow the recipe except leave out the cacao nibs as my kids don’t like those. I guess they are an acquired taste.
Happy to hear you’re working on a cookbook. Let us know when we can pre-order :)

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208 Richele September 27, 2013

All i can say is yum. I finally was able to try this recipe and can say the batch didnt last long . . oops haha! So so delicious, love the nutty texture, subtly sweetened and the perfect way to solve a sweet craving. xx

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209 Roisin September 29, 2013

Just made a batch of these day, per yr recipe……crikey they’re good ;-)

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210 Jen October 6, 2013

I just made these and they are soooo good! Irresistible indeed. Thanks so much for the recipe! These will make the perfect emergency snack for when I’m traveling.

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211 Kristie October 27, 2013

Hi I made these delicious cookies.
Im not a great baker and I found when I made the cookies according to the recipe they would not bin and were very crumbly. I could not think what to do so I added an egg and they were perfect.

Could anyone please advise what I could do. I think the issue was that my nut butter was not drippy enough but that was all I had and I am unsure how to make nut butter drippier. Any advice would be welcome. Do you think adding more flax/water would help or could I add some water/vegetable oil to the nut butter?

These are delicious though and I want to make them again.

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212 Betty November 2, 2013

I just made these and they are delicious!!!! Thank you!!!

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213 Michelle November 3, 2013

Have been making mine with oat flour & spelt flour.
The Best!!

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214 Susan schwarz November 10, 2013

Made these and they are wonderful. Chewy, rich, just enough sweetness and satisfying. I didn’t have sesame or chai seeds but I didn’t miss them because these cookies are packed with so many yummy ingreds. I will make these again and again!!

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215 Susan schwarz November 10, 2013

I used natural peanut butter for my drippy butter and it worked perfectly. I found the batter needed to bind more when I had all the ingreds mixed so I added water by the tablespoon until I could form balls. That worked great. I also found I had to push the balls down a little because they didn’t really flatten in the baking process. I love chocolate and pb so my cookies had that flavor and were soooo good!!

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216 Sarah December 6, 2013

Hi, can you suggest a good substitute for the coconut oil? Or do they really need it? They look amazing, but I’m avoiding coconut oil at present. Thanks!

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217 Kate January 16, 2014

When I am looking for reviews, I am helped by those that have made it, not those who ave admired. I gave up after reading through many, many that had only admired. How helpful is that?

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218 Sherri V January 25, 2014

I know what you mean! I’ve made them twice already and I can tell you they are AWESOME!! I didn’t have the cocoa nibs but I don’t think that mattered. I love these cookies!

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219 Danielle January 19, 2014

Any good substitute for the oil? I can have everything on the ingredient list except oil. I would live to try them!

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220 Melanie January 20, 2014

Love them!
i put the rest in the freezer because I didn’t want them to go bad, and they were really good when i unfroze them. (love to make double recipe so i can freeze) a little bit harder, but as yummy as fresh! i’m not vegan, but i eat a lot of variety and usually, one or two vegan meal per week and i love coming to your website to have new recipe to try! On the other hand, my 3 kidos don’t always like to try something new.. lol

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221 Sherri V January 25, 2014

These are AWESOME!! Thanks so much for the recipe. I’ve made them twice already – they don’t last long around here!

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222 christina February 3, 2014

Hi! There are so many comments (that is amazing by the way) so I am not sure if someone already asked this, but is there anything I can used instead of coconut oil? i really hate everything about coconut (taste, texture, smell) and this is a major struggle when making vegan/raw desserts. Any tips are really appreciated. LOVE your site!

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223 Christina February 4, 2014

These cookies are amazing. They are now my favorite oatmeal cookies. I’ve made them at least twice and my family loved them. They didn’t last very long around here. :)

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224 Tye February 6, 2014

Oh dang…these are GOOD.

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225 April February 7, 2014

Just made these and they were DELICIOUS! I didn’t have coconut oil, so I used 1/4 cup of applesauce instead, and they were still gooey and good. Thanks for the recipe!

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226 maria February 9, 2014

i have searching for a vegan, healthy cookie for a while, and this is exactly what i was hoping for! just made these this afternoon….used whole wheat flour instead of almond flour, but kept everything else the same. they are perfect. thank you!!

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227 Tori February 22, 2014

These cookies are great! I’ve made them so many times and now I always make a double recipe. My family really likes them too and all of our friends that have tried them are asking for the recipe. I’m going to bring some for when I hike the Grand Canyon. They’re a winner.

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228 Janice March 1, 2014

How do you make drippy almond butter?

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229 Alannah March 3, 2014

Hi Angela,
I made these the other day as a thank-you to a friend… and after I taste-tested both the batter and the freshly baked cookies I decided to bake a batch for myself. They definitely are irresistible! Thanks for the recipe!
alannah

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230 Suzanne @ luminous life March 16, 2014

These look fabulous – thank you! And, I’ve never come across the flax egg idea either, a great tip :)

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231 Deborah Drisdell March 22, 2014

I love these cookies; can’t make them enough. I have added cranberries (as I can’t get enough of dried cranberries) and they were great.. Added a bit of zing. Thanks again Angela!

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232 Allie April 15, 2014

These look amazingly delicious. Can you sub a chia seed “egg” for the flax seed egg?

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233 Holly April 16, 2014

These cookies are delicious! I have a tray coming out of the oven right now. I made a few substitutions because I can’t have oats or chocolate – I used brown rice flour in place of the oat flour, puffed brown rice for the oatmeal, and dried cranberries and cherries for the chocolate chips and cacao nibs. I also used sunflower seed butter in place of almond (it’s what I had – and added a bit of extra water), honey for the maple syrup, and added some almond extract to amp up the cherry flavor. They are wonderful – thanks for the great recipe!

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234 Kimberly April 30, 2014

I’m a huge fan of all your wonderful recipies, I must say these cookies are spectacular! Love the texture, the taste, the look, everything about it. Thank you for sharing your awsome recipes. Definitely looking forward to attempt to make all the other goodies in the near future.

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235 Dorna D. May 16, 2014

I wonder if there is an option without ground flax since I am allergic to it? I’ve made these before and they blew my mind! Today I found out that I am allergic to almonds and flax seed so if you could please recommend a sub for these ingredients that’d be awesome..cause I dont ever want these yummy cookies out of my life ;)

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236 mary May 20, 2014

hey angela, i have tried most of your recipes and forgive me if i say this its hard for me to trust others recipes as i knew you wouldnt post it until you have perfected its taste. .not only that they are healthy and yummy but they are unbeatable.i would love it if you make your own version of alanas breakfast bars..thank you

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237 Tara May 25, 2014

Could you use egg replacer in place of the ground flax + water? If so, how much would you use? I ask only cause I don’t have any flax seeds at the moment! Thanks.

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238 Britt May 26, 2014

What is the nutritional information on these cookies? They are delivious, and when people ask me, my response is, “they are healthy cookies.”

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239 Natalie June 18, 2014

Yum! How important are the Cocoa Nibs to this recipe? I’ve got all the ingredients but those!!

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240 Heather June 26, 2014

Tried this recipe recently…YUMMO!!!! Even my extreme picky eater loves them, yes!!

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241 ullis July 21, 2014

Just want to say thank you for this incredible recipe <3 best cookies there are.

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242 Megan August 3, 2014

I was sifting through your website to find a cookie that would be suitable for breakfast or a snack. This was literally exactly what I was looking for, and they are so delicious!!! Definitely will be making these over and over and load up my freezer!

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243 kristin August 5, 2014

just discovered your blog…and OMG can’t wait to try so many things!! Thanks!
Wondered if you could answer a question. If I am out of spelt flout, is there another flour I can substitute…have all other kinds; brown rice flour, almond meal flour, whole wheat pastry, and more…
thanks

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244 Sarah September 3, 2014
Recipe Rating:

Very good! Made them just as the recipe states and they turned out delicious. Will definetly be making them again soon!

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245 Whitney September 8, 2014
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I made my very first batch of these cookies today. Although, mine did not end up chewy. A little drier and when bitten into crumbled. Any insight or suggestions for me for next time?

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246 dianna davidson September 8, 2014

I MUST try your no=bake protein bar as I have everything in my cupboard right now; except for the protein powder.

Maybe I”ll add more nuts. But it sure looks tasty.

My only question is, if this is kept in the freezer, what happens when it is taken to work and eaten 5 hours later?

dianna

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247 looba September 11, 2014

these are the best healthy cookies ever and one of the best cookies of all time! And I eat half of the dough before even baking them..which is at least 2 times per month! Thanks!!

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248 Amy September 18, 2014
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I grew up with cowboy cookies every week in my school lunchbox… and these are almost exactly what I remember, only grown-up! Amazing. They’re definitely going to end up in my treats rotation regularly.

The only disappointment was that you shape your cookies the same size as I do – I can almost always count on getting another dozen on top of what the recipe says the yield will be, but not here!!! Haha. If that’s my only complaint, well, I guess it’s just a case of great minds think alike :) Thank you Angela!

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249 Amy Bolin September 30, 2014
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These are the BEST COOKIES EVER!
A weekly staple in our home. I love seeing my kids devour such a healthy alternative to my old chocolate chip cookies – I’ll never go back to traditional baking after finding your blog Angela!

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250 Émilie October 26, 2014
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I loved these cookies, they are so good I actually had to make a second batch as soon as I finished the first one. Thank you for inspiring me with such delicious recipes!!

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251 Robyn October 28, 2014
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To make it nut free, I substituted the almond meal for spelt flour and the sliced almonds for chocolate chips. Needless to say, they were a hit with my 3 and 5 year old, and the other kids at a play date. The ingredient list seems long, but they’re very easy to make.

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252 Robyn October 28, 2014

And substituted sun butter for the nut butter.

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253 Miranda October 29, 2014

These were so yummy! I tried a nut free version using sunflower seed butter, pumpkin seeds, flax seeds, hemp seeds, I used 1/2 ground buckwheat groats instead of almond meal. Even my husband who’s skeptically of baked vegan goodies loved these!

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254 Nina October 29, 2014
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My favourite cookie recipe ever! And they are healthy too :) great and thank you :)

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255 Elizabeth December 14, 2014
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Just subbed pumpkin puree in for an oil free version…………so divine!! The only thing stopping me from eating the whole batch is that I wouldn’t have any left! :)

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256 Lacey January 21, 2015
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I made these (without cacao nibs because I didn’t have any) and I’ve been eating them as a snack at work all week! They are the perfect afternoon pick-me-up snack. Thanks for the wonderful recipe!

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257 Christiane January 25, 2015

I just wanted to say thank you for creating this recipe. I made these cookies a while ago, and kept making them because people kept asking for them. They are the PERFECT cookie. I just noticed that now when I google “trail mix cookie” there are a few other sites posting variations of this cookie without crediting you. How sad. It’s one thing to make a variation of a recipe and make it their own, but if they’re publishing it they should at least give the recipe CREATOR a nod. Keep up the good work!

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258 Amy Nelson January 30, 2015

awesome – thank you

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259 Angie February 10, 2015
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I made these cookies for a friend’s birthday and they turned out really great! I did not make them gluten free, however, and skipped the cacoa nibs and chia seeds. I added a chopped up Hershey’s candy bar and loved the idea of the seeds and coconut. Very yummy and dense.

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260 Angelique February 17, 2015

YUM!! I tried these today, so perfect. Satisfied my cookie craving and will be eating these for breakfast all week. I also doubled the cinnamon and added dried cranberries.

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261 Sophie February 24, 2015

Nutrional value :)

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262 Sandy March 4, 2015

OK, I don’t bake but love the sound of these cookies, please tell me what flax egg is?

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263 Kelly W March 8, 2015
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These are amazing! Last time I made these was at the end of a long day of food prep and I got tired of forming balls, so I just pressed the remaining dough into a rimmed baking sheet. Turns out it makes great granola bars too! Now that’s the way I make them. But you have to make sure to cut them fresh out of the oven.

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264 Angela April 19, 2015

These were super delish and easy to make too. I used date jam instead of liquid sweetener and I also didn’t have vanilla. In spite of all that they still turned out really well. I can’t wait to make them again now that I have vanilla. Thanks! :)

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265 Jenna May 3, 2015
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Great cookie that feels like you are indulging but they are healthy!
I added pumpkin seeds to mine and they turned out great

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266 Megan May 12, 2015
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I’m one of those people who never bothers to comment on things. However, these DESERVE a rave review. Seriously. I cannot say enough about how utterly amazing these are. I can’t believe they’re so healthy (simply from a taste point of view). I’ve tried many healthy “dessert” recipes that don’t deserve a second glance. People are usually trying too hard (and failing, from the opinion of a sweets-lover). These cookies will change your life though.

I’ve made them with honey instead of maple syrup, and pumpkin seeds rather than sunflower seeds (just what I had on hand). They’re truly irresistible.

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267 Amey May 18, 2015
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Hi Angela,
I just made these this weekend (two years after you posted the recipe!) and they were great! Every spring I lead a yoga retreat and I like to make cookies for my retreat participants. I’m vegan (obvs!) and a few of my students are gluten-free, so I was looking for a good bet. I’ve had nothing but success with your recipes (thank you!!!), so I was just cruising around your blog and found these. So great. A perfect yoga retreat cookie – a little sweetie, a little hit of chocolate, but also full of nutritious and virtuous goodies. <3

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268 Dottie Ricketson June 2, 2015
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Just took these out of the oven and tried my first one -OMG!! I’ve been baking gluten free for years and these cookies are just the right texture – nobody would know they were GF if you didn’t tell them – and so chock full of goodness – Yumm!!! So glad I found your blog – will continue to try your wonderful recipes – thank you!!!

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269 KiNi14 June 8, 2015
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Yummy and filling! I can’t believe how much “healthy stuff” is stuffed into here!
NOTE: If using a baking mat instead of parchment paper, the cookies do not spread out, rather, they remain in balls. I just gave em a quick pat down when I saw this and they were fine.

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270 Polly July 17, 2015

THESE HAVE OATS IN THEM. THEY ARE THEREFORE NOT GLUTEN FREE! Please be careful with what you post. As a longstanding coeliac, oats ALWAYS make me ill! For the new coeliac, this could be very deceptive and borders on irresponsible!

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271 Ella August 10, 2015

Theese look soooo god. I’m wondering if i can substitute the coconut with anything. Olive or canola mabye? Would that work?

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272 Rebecca Bubriski September 9, 2015

Why/what is the flax meal and water for/do?

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273 The Cook September 22, 2015
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These are like heaven in a cookie! They are definitely among my top 5 cookie recipes and they are packed with nutrients! It’s a win-win!

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274 Kelly October 10, 2015

I made these cookies last night – just as the recipe was written – except I left out the cacao nibs as I didn’t have any. They turned out great! I loved them and so did my kids! Thank you.

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275 Kelly October 10, 2015
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I forgot to rate the recipe – so here is my rating. I’m giving it 5 stars as it is one of the best “healthy” cookie recipes I’ve ever tried.

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276 Kelly October 11, 2015
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I have been looking for a trail mix cookie recipe for a while now, and these were great! I’m not a big chocolate fan, so I subbed raisins for the chocolate chips and goji berries for the cacao nips, which was perfect. They are a little too sweet for my taste, so next time I’ll cut out some of the coconut sugar and/or maple syrup. But will definitely make again – they make great little portable power snacks for hikes, traveling, or even a long day at work.

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277 Talia October 12, 2015

Maybe tahini instead of almond butter? I don’t know if seeds are safe when nut allergies are involved.

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278 Virginia October 16, 2015

These look fantastic! I need a nut-free version because we have allergies (all nuts) at our house. I also saw someone mention this, but I wanted to confirm that sesame seeds set off a lot of people (like me) who are allergic to peanuts. Thanks so much for coming up with creative, yummy recipes for all!

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279 Sherry January 4, 2016

Yes, would like a nut free version of this recipe

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280 Karen January 16, 2016
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Tried this recipe and loved it! Finally a gluten free, egg free, dairy free cookie that actually still resembles a crunchy, delicious cookie. Thank you! This will be on our fave list.

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281 Caroline January 17, 2016

Nut-free version, yes please! :-)

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282 Erin January 26, 2016
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I made these last night, I ran out of almonds so I used a mix of pecans and macadamia nuts – they were SO delicious!!

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283 Deb Johns February 2, 2016
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Bravo…these are yummy! I made them as directed, using coconut sugar. I didn’t have shredded coconut, so used the flaked (pulsed in blender a couple of times). Although they were very satisfying, I’d like just a tad bit more sweetness, so I might try brown sugar next time (which, measure for measure, always seems a bit richer to me) and a tad more spice. There WILL be a next time for these wonderful little nuggets! Tip..mix these with your hands. When forming, I found it much easier to wet my hands every few cookies when forming.

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284 Amy Copland April 12, 2016

These are in the oven as I type … and if the baked cookie is half as good as the batter … it will be a new favourite!

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285 Angela Liddon April 13, 2016

Mmmmm, cookie batter!<3 I hope you enjoy the baked version just as much, Amy.

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