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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
Course: Dessert
Cuisine: American
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.