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5 from 1 vote

Vegan Trail Mix Cookies (GF)

Crisp vegan and gluten-free trail mix cookies are a combination of two of my favorite snacks; trail mix and warm chocolate chip cookies. Loaded with raw nuts, seeds, and naturally sweetened with maple syrup and dried cranberries.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Breakfast, Snack
Servings: 12 cookies

Equipment

  • measuring cups and spoons
  • mixing bowl + spatula
  • baking sheet + unbleached parchment paper

Ingredients

  • 1 ¼ cups blanched almond flour, tightly packed
  • ½ teaspoon baking soda
  • ½ teaspoon iodized salt * (sub sea salt)
  • 3 tablespoons EACH of hemp seeds and unsalted pumpkin seeds
  • ¼ cup EACH of crushed peanuts and walnuts (unsalted)
  • ¼ cup dried unsweetened cranberries
  • ⅓ cup dairy-free chocolate chunks (or sub chips, I used Enjoy Life)
  • ¼ cup pure maple syrup
  • 3 tablespoons avocado oil

Instructions

  • Preheat oven to 350℉ and line a 13x18 baking sheet with unbleached parchment paper.
  • Combine dry ingredients: Add all ingredients (except the maple syrup and oil) into a mixing bowl and stir to combine.
  • Add wet ingredients to dry: Pour in maple syrup and oil and stir until combined.
  • Scoop: Use a small-medium sized cookie scoop and scoop the batter onto the lined cookie sheet. Gently press down on each scoop and shape as needed.
    With all of the add-ins, the cookies can crumble slightly as you are scooping them. Shape and press them with your fingers as needed to help them stay together. They won't expand much in the oven, so the shape you put them in as is pretty much the shape they come out as.
  • Top (optional): add a few chocolate chunks to the top of each and a pinch of sea salt flakes.
  • Bake for 10-12 minutes or until cookie tops are golden. Remove and let cool for 5-10 minutes before enjoying.

Notes

*if you're using salted nuts or seeds, decrease salt to ⅛-1/4 tsp. 
Storage: 
  • Room temperature: store in an airtight container for 2-3 days.
  • Fridge: store in an airtight container for up to 5 days.
  • Freezer: once the cookies have cooled completely, store in a freezer safe container for 2-3 months. Separate cookies with unbleached parchment paper to ensure the cookies do not stick together.
Top tip for enjoying the cookies after they have been stored = warm the cookies on a dry skillet! Warm a cast iron skillet over medium-low heat and add the cookie with half a teaspoon of water (on the pan, not on the cookie) and cover for about a minute or two. The chocolate will be perfectly melted and the flavor is almost as good as it is fresh out of the oven! The microwave just doesn't melt the chocolate or create the same flavor that the skillet does, but it's a solid option if you're in a rush.