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

255 comments

vegantrailmixcookies 8631   Irresistible Chewy Trail Mix Cookies (Vegan + Gluten free)

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.

vegantrailmixcookies 8636   Irresistible Chewy Trail Mix Cookies (Vegan + Gluten free)

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!

vegantrailmixcookies 8554   Irresistible Chewy Trail Mix Cookies (Vegan + Gluten free)vegantrailmixcookie   Irresistible Chewy Trail Mix Cookies (Vegan + Gluten free)vegantrailmixcookies 8599   Irresistible Chewy Trail Mix Cookies (Vegan + Gluten free)

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!

vegantrailmixcookies 8609   Irresistible Chewy Trail Mix Cookies (Vegan + Gluten free)

Irresistible Chewy Trail Mix Cookies

Vegan, gluten-free

By

4.8 from 8 reviews
print icon   Irresistible Chewy Trail Mix Cookies (Vegan + Gluten free)

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.

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

vegantrailmixcookies 8628   Irresistible Chewy Trail Mix Cookies (Vegan + Gluten free)

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.

Previous Posts

{ 255 comments… read them below or add one }

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;)

Reply

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.

Reply

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.

Reply

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!!!

Reply

Janice March 1, 2014

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

Reply

Angela (Oh She Glows) March 1, 2014

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

Reply

Cheryl April 5, 2014

These are freaking delicious!

Reply

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? ;)

Reply

Angela (Oh She Glows) August 20, 2013

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

Reply

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!!!

Reply

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.

Reply

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!!

Reply

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!

Reply

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.

Reply

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!

Reply

Amy @ The Little Honey Bee August 20, 2013

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

Reply

Cydni August 20, 2013

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

Reply

Jenny August 20, 2013

YUMM!!!!

Reply

Sarah August 20, 2013

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

Reply

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.

Reply

Angela (Oh She Glows) August 20, 2013

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

Reply

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!).

Reply

Lauren @ The Highlands Life August 20, 2013

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

Reply

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.

Reply

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!

Reply

Emily (Dish on the Run) August 20, 2013

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

Reply

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!

Reply

Jill August 20, 2013

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

Reply

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.

Reply

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!

Reply

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 :)

Reply

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!

Reply

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!

Reply

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!

Reply

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!

Reply

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!

Reply

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.

Reply

Angela August 20, 2013

Thanks Jennifer!

Reply

Heather August 20, 2013

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

Reply

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 :)

Reply

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!

Reply

Jamie @lifelovelemons August 20, 2013

How pretty!!! These look delicious!

Reply

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!

Reply

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?

Reply

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!

Reply

Kayli Schattner August 20, 2013

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

Reply

Katrina @ Warm Vanilla Sugar August 20, 2013

I’m sooooo into these! Yum!

Reply

Jenna August 20, 2013

Nut free please! These look fantastic :)

Reply

Jenna August 20, 2013

Nut free please! These look fantastic :)

Reply

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!!!

Reply

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! :)

Reply

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!

Reply

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.

Reply

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!

Reply

Page 1 of 612345»...Last »

Leave a Comment

Previous post:

Next post: