Vegan Trail Mix Cookies
These vegan trail mix cookies are amazing for breakfast, snacks, dessert, and on-the-go. It's a great change from trail mix when you're hiking or camping!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 18 Cookies
- 2 cups rolled oats divided
- 1 3/4 cups walnuts
- 3/4 cup all-purpose flour or light spelt flour
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1 pinch salt
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup aquafaba the liquid from a can of chickpeas
- 1/4 cup non-dairy milk unsweetened
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
- 1/4 cup raisins
- 1/4 cup pumpkin seeds
Preheat your oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper and set aside (I fit all the cookies on 1 large tray).
Using a food processor, blend the walnuts and only 1 cup of the oats until it is fine, but completely fine like a flour. Transfer the mixture to large a bowl.
Add the rest of the oats, the flour, baking soda, cinnamon, and salt and mix to combine. Set aside.
In a separate bowl, mix together the maple syrup, coconut sugar, aquafaba, milk, and vanilla extract until well combined.
Add the liquid to the dry ingredient and mix them together. Fold in the chocolate chips, raisins, and pumpkin seeds.
Form the dough into cookies and line them on the baking tray. Bake on the center rack of your oven for about 15 minutes until the bottoms are golden.
Remove them from the oven and cool before serving.