Chewy Trail Mix Cookies (Vegan & Gluten Free)
These chewy trail mix cookies are protein packed and so easy to make! They’re perfect for hikes, quick breakfasts, snacks and are vegan!
I found hiking in California to be so many different things all at once. Challenging, especially on really steep hills, yet so absolutely rewarding when finished. That cool breeze, the warming sun, the cold water, and that accomplished feeling really went hand in hand. This ended up being one of my favourite activities while I was there. These trail mix cookies helped to power us before, through and during those hikes. It was so easy to make and great for so many other reasons (hi quick breakfast) that I knew I needed to share this recipe with you!
- Your snack
- Your kid’s snack
- On the go breakfasts
- To fix a sweet tooth craving
- A light dessert!
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Chewy Trail Mix Cookies (Vegan & Gluten Free)
Ingredients
- 2 ¼ cups gluten free certified old fashioned oats or rolled quick oats
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup ground flaxseeds
- 1/2 cup mashed bananas
- 1/4 cup + 2 tablespoons organic peanut butter, microwaved for 30 seconds
- 1/4 cup maple syrup
- 2 tablespoons vegan white chocolate chips
- 2 tablespoons dried cranberries
- 2 tablespoons chopped pretzels, plus extra whole ones for the top
- 2 tablespoons pepitas/pumpkin seeds, or other seeds such as sunflower seeds
Instructions
- Preheat the oven to 325 ° F/ 165° C.
- Line a baking sheet with a SILPAT or other silicone baking mat.
- Mix all the dry ingredients together, then add in the wet ingredients in order.
- Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
- Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won’t spread out while baking but will puff up just a little bit).
- Bake for 12-15 minutes on the top rack of your oven until tops are golden brown.
- Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I am going to keep the whole batch to myself! They look so GOOD!
Hi Jessica, these look amazing! I was looking for nutritional info but couldn’t find it here. Can you please tell me how many grams of protein per cookie/serving? Thanks so much. Can’t wait to try these.
Just made these on a whim, didn’t have banana so I used pureed pumpkin… AND OMG! I love them. Had to stop myself from eating all the batter. I also mixed Almond Butter + PB, and swapped CC from white CC. These will be on repeat!
Aww thank you so much Sarah! I’m so happy that you enjoyed, and that they worked with pumpkin too!!
So easy to make and so delicious!! Perfect for a little snacks on the go. I didn’t have pretzels but they were still so good!
We’re so happy that you enjoyed this recipe Ella! Thank you so much for reading and leaving such a nice comment!
These came together super easily. I was a little nervous at the consistency of the batter and whether or not they’d hold together after being baked, but they totally did. Not super sweet, and full of healthy ingredients–I’ll feel good having these on hand for after school snacks, if they make it past breakfast…
My daughter and I had so much fun baking these today– and they are delicious!
Really like these! We are not vegetarian nor vegan, but we look for delicious opportunities to reduce our sugar intake. These yummy trail mix cookies absolutely do the trick! I’ve made two batches so far, with the only change being the quick oats and the regular oats. The quick oats seem to have turned out slightly more dense, but definitely not in a bad way…I’ll just probably eat just one versus 3 of the quick oats version.
Also, my husband likes them as well.
Hi Jessica! At what point do the whole pretzels go on top of the cookies? Do you press them on before baking, or immediately after they come out of the oven? (I checked here and on the instagram comments for this, but couldn’t find the written instruction anywhere.) Also, do you have any storage tips to prevent the pretzels from going stale?
Thanks so much!
Hey Megan! Sorry about that, I’ll add it in! Right before baking! Once they bake they’ll get crisp so almost self preserved, but store in an airtight Tupperware container to keep them crisp! I hope you love them so much!!
Absolutely delicious! I want to eat every single one of them in one sitting!