Easy Chewy Vegan Trail Mix Cookies with Chocolate Chips (GF)


Dry Ingredients

  • 1 cup gluten free rolled oats
  • 3 tablespoons gluten free oat flour
  • 2 tablespoons ground flaxseed
  • 1 teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt

Wet Ingredients

  • 2 tablespoons melted coconut oil
  • ¼ cup unsalted, natural creamy almond butter
  • 3 tablespoons pure maple syrup
  • 3 tablespoons coconut sugar
  • 1 teaspoon pure vanilla extract


  • 3 tablespoons vegan chocolate chips
  • 2 tablespoons dried cranberries, chopped
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons nuts, finely chopped

Optional Toppings

  • 2–3 tablespoons vegan chocolate chips, cranberries, seeds, nuts


  1. Preheat oven to 350°F. Line a cookie sheet with parchment or greased foil. Set aside.
  2. In a large bowl, whisk together all of the dry ingredients.
  3. In a medium bowl, whisk together all of the wet ingredients.
  4. Pour the wet mixture over the dry mixture. Using a sturdy spatula, stir and fold until well mixed. Fold in Add-in ingredients.
  5. Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Optionally, dot cookies with Optional Toppings. Using a fork, flatten cookies to desired thickness. If cookies crumble at the edges a bit after flattening—use your fingers to squish the edges back together.
  6. Bake for 11-15 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing cookies to firm up for about 15 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour. Storing instructions below. Enjoy!

Author: https://beamingbaker.com/easy-chewy-vegan-trail-mix-cookies-with-chocolate-chips-gf/