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

by Angela (Oh She Glows) on August 20, 2013


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.


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!


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!


4.8 from 27 reviews

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!

23 small cookies
Prep time
Cook time


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


  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.

Nutrition Information


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


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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{ 23 comments… read them below or add one }

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Sherry January 4, 2016 at 1:12 pm

Yes, would like a nut free version of this recipe


Karen January 16, 2016 at 5:15 pm
Recipe Rating:

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.


Caroline January 17, 2016 at 6:39 pm

Nut-free version, yes please! :-)


Erin January 26, 2016 at 2:38 pm
Recipe Rating:

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


Deb Johns February 2, 2016 at 2:44 pm
Recipe Rating:

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.


Amy Copland April 12, 2016 at 9:58 pm

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!


Angela Liddon April 13, 2016 at 8:13 am

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


Debraj76 May 2, 2016 at 11:49 am

Wonderful! I think they’re actually better after sitting in the fridge for a day or more. The perfect side to my bedtime Chia Tea Latte. Am also loving your cookbook!!


Shanna February 2, 2017 at 11:10 pm
Recipe Rating:

These are my new favourite! I used a chia egg, added cranberries, and skipped the sesame seeds and they turned out awesome.


Sid May 1, 2017 at 1:26 pm

They turned out delicious and melt-in-the-mouth delectable, with a healtyh crunch. Thanks for this crowd pleasing cookie recipe.❤️❤️❤️


Angela Liddon May 1, 2017 at 8:36 pm

Wonderful to hear they were a hit, Sid!


Janet May 7, 2017 at 12:44 pm
Recipe Rating:

Just made this and they are delicious! Wonderful recipe, thank you!


Lili May 13, 2017 at 6:33 pm

Thank you for this amazing recipe! I had to improvise a bit. I used sunflower seeds in place of almonds and hazelnut spread with cocoa instead of peanut butter (allergies). They turned out so yummy. We had our preschool’s May Faire and they were a huge hit :) Thanks again and Happy MOther’s Day to all the mamas out there!


Rosemary June 4, 2017 at 6:33 pm
Recipe Rating:

These are PHENOMENAL, Angela! Implementing what I already have on hand, I used walnut flour instead of almond flour, half all natural peanut butter and half runny tahini for the almond butter, subbed some pepitas for the slivered almonds, and on a whim decided to try half Earth Balance and half coconut oil in place of solely coconut oil. Also, I only had regular size chocolate chips so in they went! These are my kind of cookies through and through. Thank you so much for the amazing, delicious recipe. Blessings!


Kerri October 29, 2017 at 5:47 pm
Recipe Rating:

Thanks for this recipe – These are really great and fairly adaptable to small changes. The first time I made them I didn’t have slivered almonds so I used more sunflower seeds. Today I didn’t have sunflower seeds so I used the cacao nibs, chia, sliced almonds and just upped the quantities slightly. I also wanted to keep the cost down, so I used 1/4 cup white sugar + 1/3 cup unsweetened almond milk in the place of the maple syrup. It’s a great recipe as written, or with my small tweaks. :)


Angela (Oh She Glows) October 30, 2017 at 7:38 am

I love your tweaks Kerri, I’ll have to try that. It’s been ages since I made these! So happy you love them.


Rosemary December 23, 2017 at 9:06 pm

Love these cookies! I made them ages ago and have fond memories of them. Since then, I never seem to have almond flour or almonds in the house, so I’ve always wound up passing them by for a different recipe. However, I recently found almond flour for a really decent price at Grocery Outlet, and today I was craving something sweet. Imagine my delight when I realized I could MAKE THESE! I did not have slivered almonds so I subbed hemp hearts, and for the liquid sweetener I had exactly 1/4 cup remaining of some coconut palm syrup that was hanging around in the pantry. Also, I only had regular-size chocolate chips and wound up having to stick a bunch of them on top of the cookies after dropping the cookie batter on the baking sheet because they kept wanting to fall out. It was an easy enough fix. They smell heavenly! I can’t wait to devour a few once they’ve cooled a bit. Thank you so much for such a magical, delicious recipe–and yes, you must make them again if it’s been ages since you made these! :-)


Rosemary December 23, 2017 at 9:08 pm

Oh! I forgot to add that I used drippy tahini in lieu of drippy almond butter, and they turned out fabulous! Five stars for sure! <3


Angela (Oh She Glows) December 24, 2017 at 8:33 am

Rosemary, I love the tweaks that you made to the cookie…I’ll have to try those next time. So happy you love them so much!


Victoria June 3, 2018 at 6:14 pm

Very tasty but a bit dry?? I doubled up to make lots for my hungry bunch and I find them very dry. I did it exactly as per recipe!!
LOVE the flavour just dry and crumbly.??
Help?? I too would LOVE a nut free school version 🤪


Angela (Oh She Glows) June 4, 2018 at 5:32 pm

Hey Victoria, Thank you so much for your feedback! there are a couple things you can try so they’re less dry….use brown sugar instead of coconut sugar as it has more moisture and also omit the shredded coconut as it’s drying. I haven’t tried these two things but I do think it may help. I will have to revisit this recipe though as it’s been a while since I made it! :)


Diane August 31, 2018 at 2:32 pm

We would love a nut free version. Even in Grade 8 they cannot bring any nuts into the school. Sesame seeds, sunflower and pumpkin seeds are all ok. Thanks for this recipe I can’t wait to try them!!


Angela (Oh She Glows) September 5, 2018 at 7:37 am

Thank you Diane! I’m going to be sharing a new nut-free cookie recipe this week on my blog, so keep your eyes peeled. :) You may want to check out the nut-free options for my Flourless Peanut Butter Cookies in Oh She Glows Every Day (p. 213) and Crispy Almond Butter Chocolate Chip Cookies in The Oh She Glows Cookbook (p. 265) too! You can find nut-free swaps in the Tips sections.


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