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Vegan Trail Mix Cookies

I made these cookies for some friends we had dinner with last week. Their reactions were so overwhelmingly positive that I had to make some more and share them with you all! You can find the original recipe here in Vegan Cookies Invade Your Cookie Jar, I just tweaked it a bit. These cookies are not your average oatmeal and brown sugar drop cookies, they are way better! I have seen cookies like these go by a few different names: cowboy cookies, monster cookies, and pantry cookies (because you clean out your pantry when you bake these!). But I feel these loaded cookies are more like trail mix, in cookie form! The cookie itself is just right; not too sweet and soft and chewy. What really makes these great is all of the glorious mix-ins you add. These are perfect as a snack for on the trail or as a dessert after a long day. But be warned: they’re incredibly addicting!

2 cups quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder*
1/2 teaspoon salt
2/3 cup canola or peanut oil
2/3 cup sugar
3/4 cup firmly packed dark brown sugar
1/2 cup nondairy milk
1 tablespoon ground flax seeds**
1 teaspoon vanilla extract
1 cup roughly chopped toasted almonds or peanuts
3/4 cups vegan chocolate chips or chunks
1/2 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup dried cranberries or raisins

*I have made these cookies both with and without baking powder, and they both turned out great. If you are looking for more of a ‘cakey’ cookie, add baking powder.

**You can easily grind flax seeds in a coffee grinder!

yields 2 dozen large cookies 

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Preheat oven to 350°F and toast almonds or peanuts for 10-15 minutes on a baking sheet. Once toasted, set nuts aside to cool. Line two baking sheets with parchment paper.

In a medium mixing bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, beat together oil, sugar, brown sugar, nondairy milk, ground flax seeds, and vanilla. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in nuts, seeds, chocolate chips, and cranberries. Dough will be sticky and thick.

For each cookie, drop 1/4 cup of dough onto cookie sheets. Leave about 2 inches of space between each cookie, the cookies will spread while baking. Flatten slightly with moistened fingers or the moistened back of a measuring cup. Bake for 14-16 minutes until edges start to brown. Let the cookies rest on the baking sheet for about 5 minutes then transfer to wire racks to completely cool.

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

26. July 2012 by Stephanie Watkins
Categories: Baking, Sweets | Tags: almonds, baking, cookies, cranberries, dairy-free, pumpkin seeds, sunflower seeds, sweets, trail mix cookies, vegan, Vegan Cookies Invade Your Cookie Jar | 5 comments