Vegan Trail Mix Cookies (GF)
Everything you love about trail mix baked into a warm chocolate chip cookie. Crunchy, chewy, naturally sweetened, and ready in less than 25 minutes.
Servings: 12 cookies
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.
Notes
Recipe retested and updated June 2026.