These vegan trail mix cookies are everything I love about trail mix baked into a warm chocolate chip cookie. Crunchy nuts and seeds, chewy dried cranberries, and melted chocolate create the perfect balance of texture in every bite. Naturally sweetened, gluten-free, and ready to dunk into a tall glass of (almond) milk in less than 25 minutes.
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Ingredients and substitutions
One of my favorite things about these cookies is how easy they are to customize. Feel free to swap the nuts, seeds, dried fruit, or chocolate based on what you have on hand.
- Blanched almond flour: base of the cookies that keeps the texture light and tender while letting the trail mix ingredients shine. Cashew flour is a great substitute.
- Hemp seeds: add a subtle nutty flavor and extra texture throughout the cookies.
- Pure maple syrup: helps bind the cookies together while naturally sweetening the dough.
- Avocado oil: adds moisture and richness to keep the cookies moist.
- Baking soda: helps the cookies rise slightly and create a light, almost crisp texture.
- Salt: enhances the flavors and balances the sweetness.
- Chopped peanuts: add a salty, crunchy contrast to the sweet cranberries and chocolate. Pecans are a great swap for a slightly buttery note.
- Raw chopped walnuts: add richness and texture. Pecans, almonds, or cashews work well too.
- Dried cranberries: add chewy texture and subtle sweetness that pairs well with the crunchy nuts and melted chocolate. Use sweetened or unsweetened. Raisins, chopped dates, or dried cherries can be substituted.
- Pumpkin seeds (optional): add extra crunch and make the cookies feel even more like trail mix. Leave them out if you don't have any on hand.
- Dairy-free chocolate chips or chunks: melt into pockets of chocolate throughout the cookies. Use your favorite dairy-free chocolate chips, chunks, or chopped chocolate bar. I love Enjoy Life chunks or a chopped Guittard semi-sweet baking bar for these cookies.
How to make vegan trail mix cookies
1. Combine dry ingredients
Add the almond flour, hemp seeds, baking soda, and salt to a large mixing bowl. Stir to combine.
2. Add the wet ingredients
Add the maple syrup and avocado oil. Stir until a dough forms.
3. Add the mix-ins
Fold in the peanuts, walnuts, dried cranberries, pumpkin seeds, and chocolate chips until evenly distributed throughout the dough.
4. Scoop and shape
Using a cookie scoop, portion the dough onto a parchment-lined baking sheet. Gently press each cookie down slightly. They won't spread much while cooking, so pressing helps create a crisp exterior and even shape.
5. Bake and cool
Bake for 10–12 minutes, or until lightly golden around the edges. Let cool on the baking sheet for 2-5 minutes and enjoy.
Tips for the best trail mix cookies
- Use a cookie scoop: a small or medium cookie scoop helps create evenly sized cookies that bake more consistently.
- Shape the cookies before baking: the cookies don't spread much in the oven, so gently press and shape them after scooping. The shape they go into the oven with is very close to the shape they'll have when baked.
- Make them your own: one of my favorite things about this recipe is how easy it is to customize. Swap the nuts, dried fruit, or chocolate based on what you have on hand.
Storage
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Once completely cooled, store in a freezer-safe container for up to 3 months. Separate layers with parchment paper to prevent sticking.
For that fresh-from-the-oven experience, warm a cookie in a dry skillet over medium-low heat. Add about ½ teaspoon of water to the pan beside the cookie (not directly on top), then cover with a lid for 1-2 minutes. The steam softens the cookie while the chocolate becomes perfectly melty again.
📋 Recipe
Vegan Trail Mix Cookies (GF)
Equipment
- measuring cups and spoons
- mixing bowl + spatula
- baking sheet + parchment paper
Ingredients
Cookie dough
- 1 ¼ cups blanched almond flour, tightly packed
- 3 tablespoons hemp seeds
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup pure dark maple syrup
- 3 tablespoons avocado oil
Mix-ins
- ⅓ cup dairy-free chocolate chunks or chips
- ¼ cup chopped peanuts or pecans
- ¼ cup chopped walnuts
- ¼ cup dried unsweetened cranberries
- 3 tablespoons raw pumpkin seeds optional
Instructions
- Prep: Preheat oven to 350℉ and line a 13x18 baking sheet with unbleached parchment paper.
- Make the dough: Add the almond flour, hemp seeds, baking soda, and salt to a large mixing bowl and stir to combine. Add the maple syrup and avocado oil, and stir again until a dough forms.
- Add mix-ins: Fold in the chocolate chunks, peanuts, walnuts, cranberries, and pumpkin seeds until evenly distributed throughout the dough.
- Scoop and shape: Using a cookie scoop, portion the dough onto a parchment-lined baking sheet. Gently press each cookie down slightly to help create an even shape and crisp exterior. The cookies wont spread much in the oven so the shape they go in as is essentially the shape they come out as. For a bakery-style look, press a few extra chocolate chunks into the tops of the cookies and sprinkle with flaky sea salt before baking.
- Bake: Bake for 10-12 minutes, or until lightly golden around the edges. Let cool on the baking sheet for a few minutes to fully set before serving.
Thomas says
The perfect on the go snack 10/10, looking forward to trying more recipes 😊
Morgan says
Thank you, Thomas! I highly recommend checking out my overnight oats or chia seed puddings for an easy breakfast on the go too. Enjoy!