Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)

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Homemade gluten-free vegan Trail Mix Cookies stacked in a bowl

Friends! They’re here! My new cookie crush.

Imagine this: a perfectly baked, tender cookie studded with dark chocolate (or dried fruit!) that’s naturally sweetened, vegan, gluten-free, and grain-free! Plus, it’s made with 10 wholesome ingredients you probably have on hand right now. Let’s bake!

Coconut, seeds, chocolate chips and other ingredients for making vegan trail mix cookies

The base of this cookie is inspired and adapted from my Best Almond Meal Chocolate Chip Cookies. Aquafaba provides moisture and binding (acting as our egg substitute), almond flour and shredded coconut replace traditional flours, and coconut oil replaces butter.

To keep things naturally sweetened, we went with coconut sugar and a little maple syrup. To keep these entirely refined sugar-free, be sure to use a bittersweet dark chocolate chip (or unsweetened dried fruit!).

Stirring the dough for our delicious Trail Mix Cookies recipe

The star of the show is seeds! I used this lovely Superfood Burcha mix, which includes tasty things like pumpkin, flax, sesame, sunflower, and cacao nibs. But you can really use any combination of seeds you want!

The result is a cookie with lots of fiber, healthy fats, protein, and a subtle crunch.

Baking sheet with gluten-free vegan Trail Mix Cookies

We hope you LOVE these cookies! They’re:

Tender on the inside
Perfectly browned on the outside
Naturally sweet
Studded with dark chocolate
Easy to make
& Healthier than your average cookie!

These would make the perfect healthier dessert to have on hand throughout the week. Store in a cookie jar (because fun) or in the freezer to keep them fresh even longer! I could see making these in larger batches and tucking them away in the freezer for future snack attacks. Also, these would make the ideal trail, camping, or road trip treat! So many options.

For healthier cookie recipes, check out our 5-Ingredient Vegan Gluten-Free Cookies, 3-Ingredient No Bake Peanut Butter Cookies, Healthy Chocolate Chip Oatmeal Cookies, and Fudgy Vegan Brownie Cookies!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of fluffy vegan Trail Mix Cookies

Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)

Vegan, gluten-free trail mix cookies made with 10 wholesome ingredients and simple methods. A delicious, tender, chewy snack or dessert!
Author Minimalist Baker
Print
Stack of Vegan Trail Mix Cookies in a bowl with scooped sides
5 from 54 votes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 7 (large cookies)
Course Dessert, Snack
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 1 1/4 cups almond flour
  • 1/3 cup vegan dark chocolate* (bar or chips), loosely chopped (or sub dried fruit of choice)
  • 1/4 cup mixed seeds* (such as hemp seeds, sesame seeds, ground pumpkin, or ground flax seeds)
  • 1/4 cup desiccated unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup coconut sugar
  • 1/4 cup aquafaba (chickpea brine)
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract (optional)
  • 1 Tbsp maple syrup

Instructions

  • In a large mixing bowl, stir together almond flour, dark chocolate chips, seeds, coconut, baking powder, salt, and coconut sugar.
  • In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (TIP: Add a little cream of tartar to help it along if not whipping.)
  • To the aquafaba, add the melted coconut oil, vanilla (optional), and maple syrup and beat or whisk to combine (aquafaba will deflate a little - that’s normal). Then add to dry ingredients and mix until just combined. You should have a firm, semi-tacky dough (see photo). If too wet, add a bit more coconut or almond flour.
  • Loosely cover and chill in the refrigerator for at least 30 minutes or overnight. 
  • Preheat oven to 350 degrees F (176 C). Scoop out 3-Tablespoon amounts of dough (I used this scoop, scooped out two balls, and then formed them together) and form into balls. Then slightly press them down into discs (see photo). Top with a few more chocolate chips if desired.
  • Place on a bare or parchment-lined baking sheet with about a 1-inch gap in between each cookie to allow for a little spreading. Bake for 20-25 minutes or until the undersides are golden brown and the tops appear slightly puffy and cracked.
  • Remove from oven and let cool on the pan for 10 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
  • Enjoy immediately or let cool completely before storing leftovers in a sealed container at room temperature up to 4 days, 1 week in the refrigerator, or 1 month in the freezer. 

Video

Notes

*To keep these entirely refined sugar-free, be sure to use a bittersweet dark chocolate chip (or unsweetened dried fruit!).
*The seed mixture I used is the Superfood Burcha from Feel the Lean. Feel free to mix and match any of these seeds. If using large seeds (like pumpkin or sunflower seeds), give them a blitz in a blender or food processor or chop finely with a knife before using.
*
Nutrition information is a rough estimate calculated with 1 Tbsp of each type of seed listed and without optional vanilla.

Nutrition (1 of 7 servings)

Serving: 1 Cookies Calories: 302 Carbohydrates: 20.9 g Protein: 6.4 g Fat: 24.7 g Saturated Fat: 10.2 g Sodium: 123 mg Potassium: 199 mg Fiber: 4.7 g Sugar: 14.1 g Vitamin C: 0 mg Calcium: 70 mg Iron: 3.2 mg

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  1. Rebecca says

    I made these yesterday and just love them! They feel like a healthy chocolate chip cookie. I used one egg instead of the aquafaba. Will definitely be making these again and excited to mix it up using whatever I have in my pantry.

  2. Andrea says

    These cookies are VERY good! I’ve wanted to make them for a long time and made them for a vegan friend, but had to try 1.
    So flavourful and I love the texture. Making them again today.
    I didn’t have chick peas for the brine, so used the brine from a can of white Kidney beans. Whipped up perfectly.
    Thank you for another awesome recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Andrea! Thanks so much for the lovely review!

  3. Diana Demco says

    I’ve made this cookies several times now (I’m making another batch today!) and I think they’re my all time favourite cookies. Everytime I’m craving something sweet, I think of these, and they make trying new recipes incredibly hard, because I ask myself “what could be better than these?!?!”
    Usually I use half the amount almond flour and half all purpose and I reduce the amount of sugar by about 1/4. For seeds, I go for hemp, chia, ground flax, sesame and ground pumpkin, depending in what I have on hand.

  4. Paula says

    I’m going through a very restrictive elimination diet and this was the only interesting recipe that I came across. I used dried fruits instead of chocolate chips and they turned out delicious. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mariam, we haven’t tried it, but would suggest 1-2 eggs. Let us know if you try it!

    • Jacquie says

      I used one egg, they came out perfect. They did bake up quicker than things usually bake in my oven, I usually have to go to the longer time recommended, these were pretty dark at 20 minutes.

  5. sandra forte says

    Never heard of a Trail Mix Cookies before…but hey I thought I would give this recipe a go after ready such positive feedback. They are so yummy. Whatever trail these biscuits are on I’m there!!

  6. Isidora says

    These are “THE BEST” cookies I have ever tried! I have already made this recipe 3 times!
    Few changes maybe interesting to share: I omitted the coconut sugar and I only add 1 Tbsp of light agave nectar instead of maple syrup (because I always have agave…). For the seeds I have used a mix of chia, ground flaxseeds and toasted sesame…delicious!!! Thank you Dana ;)

  7. Veronykah says

    These are unbelievable. I think I’ve made them 3x in a month, different ratios of seeds, more of less coconut, sub butterscotch chips for some of the chocolate when I ran out. They are ALL so good. Like even if you eat gluten and aren’t vegan they are still super good.

  8. Jon says

    Made them twice to recipe and love love love them! the choc chips are just enough to make them feel indulgent while knowing they’re not as bad for me as regular cookies, and i love the slight marzipan flavour from the almond flour.
    The third time, I cut the sugar back a little and I didn’t have aquafaba so I used the liquid from a can of kidney beans – works just as well, even though I had to beat it a little longer.

  9. Caroline says

    Super yummy!!! I followed directions precisely … used a mix of pumpkin seeds, ground flax, whole flaxseed, hemp seeds, and a little cacao nib. Added some dried cranberries in with the choc chips. Only cooked for about 18 minutes and came out a heavenly texture! Saw this post on Instagram today and made them like 20 minutes later :). Bravo!

  10. Marisa D says

    Delicious!!! Will definitely make them again! Made a double batch and froze some – back to school soon!!!
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We agree – Thanks for your insight, Rosa. This video was made sometime last year and since then we’ve made an effort to use more sustainable, reusable wraps and storage containers whenever possible.

  11. Casey says

    Made these tonight and they are so delicious. This will be on rotation in our house regularly behind your 4 ingredient peanut butter cookies. These were like a healthier version of a monster cookie. Thank you so much Dana!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsay, a few readers have mentioned success using chia eggs. The only other thing we can think of is an egg white (if you eat eggs, that is). Let us know if you give it a try!

  12. Abby says

    These are my new obsession… Have made 4x over the last month and brought/shared recipe with SO many people. I doubled the amount of mixed seeds which made them harder to form but made almost granola bar-ish and so amazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Abby. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  13. Gabriele says

    These cookies met my expectations, actually exceeded! :O and that happens very rarely… so thank you dear Dana, these cookies are A M A Z I N G ;) Still I made some changes (when not having all products on hand):
    used a mix of hazelnut, oat and all-purpose flour;
    used two eggs instead of aquafaba;
    replaced chocolate by raisins, dried cranberries and cocoa nibs (in love with it lately);
    and kept the dough for 24h in the fridge :p

  14. B says

    I have made a countless number of your recipes, and have loved so many of them, but this is the first time I HAD to get on here and rate these 5 stars! These were SO good. Great chewy texture with crispy edges, tons of great flavor, perfectly sweet! I used a mix of hemp, pumpkin, and sunflower seeds as my seed mixture. I tried with the aguafaba and I also made a batch replacing the aquafaba with an egg and they were better with the aquafaba. The egg made them too light and airy, the aquafaba made a more dense chewy cookie. Thanks for the great recipe! I think I’ll be making these often!

  15. Kitty Maxwell says

    I made these and loved them. Great flavor and texture. I only wish the batch made more than 8 small cookies because they were delicious.

  16. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    Thanks so much for the lovely review! We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  17. Jen Stewart says

    Aquafaba piqued my curiosity… these turned out amazing (at least those that made it into the oven and not into our dog Ace’s tummy!) Super satisfying treat.

  18. Karen says

    Hi, I have a question. These look soooooo delicious. I am allergic to almonds. Other nuts are fine. Is there a good substitute for the almond meal for this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, we haven’t tried it, but another nut meal such as hazelnut may work. Another reader had success with subbing a mix of oats and amaranth ground into a coarse flour in place of the almond flour. Hope that helps!

      • Karen Adelmann says

        Thanks! That’s super helpful and I can’t wait to try making them! Your recipes are staples in our home as they are simple to make and always come out well. As a dairy and egg free family, we are always excited for to add more of your deliciousness to our collection!

  19. Hannah says

    If I wanted to use eggs, any idea on what the conversion would be? Absolutely love your site and recipes – they are always fab!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah, we haven’t tried it, but think 1 egg should work! Let us know if you give it a try!

  20. Sophie Dewar says

    I make these every week and they’re great! Also good for adding fibre to your diet. I’ve tweaked the recipe a bit as I’m not GF, I use wholemeal flour (or sometimes mix of wholemeal and spelt), add ground flax seed, chia seeds and sunflower seeds. I up the aquafaba to 1/3 cup to accommodate for the flour switch.

  21. abbz says

    Oh I love this recipe! I had to mod it to fit what I had on hand ..
    -no syrup
    -used Orgran egg replacer for 2 eggs
    -sub brown sugar in place of coconut sugar
    -sub mix of fig and dried medjool dates for choc chips
    -sub nuttelex for coconut oil which made the mixture less firm
    -used a mix of pumpkin, flax, poppy and hemp seeds

    The changes still worked a treat! The recipe ended up too sweet for me but I suspect it was the medjool dates so I would use a more tangy fruit like apricot next time. And if using fruit perhaps add a pinch of spice, though it’s not really necessary…also for a little more crunch maybe I will use a small amount of roughly chopped nut mix

    this is a delicious recipe base and lots of room to play with the ingredients so thanks for sharing!

  22. Anne says

    These were amazing!! Crunchy on the outside but still chewy, sweet but not too sweet, YUM!! Thank you for this delicious recipe. I’ve been making more and more of your recipes lately. They’ve all been a hit but this one is especially delicious!!

  23. Allison Goldin says

    Omg I made these and I’m so obsessed! I added flax seeds, sesame seeds, cacao nibs, and cashew pieces! Love love love!!!!

  24. Lin says

    Delicious! Because of what I had on hand, I substituted oats for desiccated coconut, hemp for the seed mix, and 2 chia eggs for the aquafaba. I made smaller, 1 T sized “patties,” and they browned nicely underneath and held together. I love your recipes, and I appreciate that you work so hard to get it just right. The only change I made was not leaving them 10 minutes on the pan — really? Hot cookies out of the oven!? We’re not waiting 10 minutes ?.

  25. Liz says

    These are incredible. The texture and flavor are perfection. Unfortunately I didn’t have coconut sugar on hand so I used dark brown sugar, but I am going to try them again with the coconut sugar. They’re so soft and chewy, and bake up about an inch high. I used ground flaxseed meal for the seeds. Will be making these again and again, thank you Dana!

  26. Melanie Stephenson says

    Great recipe! I did modify by cutting the coconut sugar to 1/4 cup and omitting the maple syrup. For the seeds, I used half ground flax and half sprouted pumpkin seeds. I also made the smaller cookies and baked them for around 12 minutes.

    Next time, I think I’ll just use a 1/4 cup of organic cane sugar. This is just personal preference, but I just don’t care for coconut sugar. I also think dried cranberries would be an awesome add.

  27. Ale says

    I just made these and they are super easy to make and delicious!! I used ground flaxseeds and made the cookies a bit smaller using a tablespoon. This was my first time using aquafaba and it was surprisingly easy to whisk and use in the batter. Thank you for your helpful tips!

  28. Elizabeth says

    DELICIOUS !!!
    I used Golden Raisins instead of Chocolate Chips because I wanted a breakfast cookie. I added all the recommended seeds and in fact doubled the recommended quantity. I only used 1 T of Coconut Sugar. My finiky Vegan Frank said they are the best cookies I have ever made ; ) Thank You, Dana. . .

  29. Deb says

    I just made these and they’re amazing! ? These are great for me for the holiday seasons and they’re a healthier alternative and satisfying! Thanks you for what you do ??

  30. Irena says

    Thank you so much for the wonderful recipe! I tried making these with a friend using dried cherries instead of chocolate chips, and replaced the coconut sugar with a little more maple syrup. Otherwise followed the recipe and instructions exactly – the result was heaven! I’m doubling the recipe and making them again this weekend :)

  31. Katie P says

    I’ve recently had to go dairy and egg free and am just starting to dabble in vegan baking techniques. This aquafaba technique blew my mind!! And the cookies turned out perfect! Chewy and delicious.

  32. Edith-Nicole says

    I made these nut free, subbing a mix of oats and amaranth ground into a coarse flour in place of the almond meal. They turned out great (albeit not grain-free). This was my first go with aquafaba as a binder – what a revelation! Thanks for developing brave recipes that hold up to all of our wild modifications!

  33. Eva says

    I used these substitutions, and the cookies were delicious – even the omni-eaters loved them. I was super happy with how easily the dough could be formed as you drop onto the cookie tray – other similar recipes leave too much of the dough sticking to my hands, so I was thankful that this recipe was less sticky. Perhaps the fridge time helped in that regard. Thanks for the recipe!
    – used 1.5 chia eggs (1.5 tbsp freshly ground chia seed, mixed with 4 tbsp water) instead of the aquafaba, because I was surprised to find I had no cans of chickpeas handy (was probably supposed to use more like 6 tablespoons of water for the eggs, or only 1 tbsp chia, but it worked out fine)
    – used only hemp hearts and sunflower seeds, ground together a bit in a coffee grinder, as my seed mix (wish I’d ground them less, to leave more larger bits of seeds)
    – replaced 1/4 cup of the almond flour with 1/4 cup ground-up “tigernut” flakes (not a nut; actually a root vegetable) because I had that lying around to use up
    – used dark-chocolate covered espresso beans as part of the chocolate chip measurement (yum!)
    – used a Silpat mat rather than parchment

  34. Willow says

    Hello!

    Just wondering if anyone has tried this and added chia seeds in with their seed mixture (or if you think that would work, Dana). Just want to be sure it won’t interact with anything and become jelly-like.

    Thanks!
    Willow

  35. Shanon says

    Okay, I’ve made these twice now – they are seriously delicious. I love the texture as well as the taste. Plus they are super easy to make. Thank you so much for another great recipe!

  36. Sara says

    I really loved these and will make them frequently. I used pumpkin seeds and flax seeds, which I blended briefly in a dry vitamix to break into smaller bits, as well as sesame and hemp seeds. I didn’t have vegan chocolate so I added raw cacao nibs instead and I loved the crunch. I had never used aquafaba before in baking (I do use it to thin my hummus) and I was worried that the cookies would taste like chickpeas, but there were perfect!

  37. Janet says

    Hi Dana,

    Could you please consider starting a company like Home Chef, Purple Carrot, Sunbasket etc. using your receipes and organic ingredients? I know this is very little to ask of you (insert smiley face here)! I love your receipes!! Thank you and I’m not really kidding about my request – think about it!!

    Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You’re so kind, Janet! While it isn’t a plan at this time, we appreciate the suggestion!

  38. Ellen Lederman says

    These cookies are fabulous. Made them as directed with hemp and sesame seeds. I don’t use the mixer much so it did necessitate a trip to the garage to carry it in…but these cookies are so worth it (and the extra steps helped burn a few calories, enabling me to eat more cookies!). Moist and flavorful, with some added interest and nutrition from the seeds. Another great use for aquafaba!

  39. Olga says

    These cookies are to die for. The best cookies I have made so far, absolutely delicious. Thank you for the recipe.

  40. Mona says

    Great recipe. I had to make a few changes due to availability of ingredients in my pantry. I used steel cut oats instead of coconut; I used an egg instead of aquafaba; my seed mix was sesame, pumpkin, and sunflower; I used cacao nibs and dried cranberries. I used a 2 tbsp scoop and made 15 cookies. My husband ate a few and then hid another 5, because my intent was to take the cookies to work and he didn’t want to miss out. I only ended up with 7 to take this morning! Everyone loved them. I’m making more tonight, with coconut this time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your recipe changes, Mona! We are glad that your family enjoyed them :D

  41. Keira says

    2nd time lucky for me and these cookies. They come out of the over super-soft. The first time I made them, I put them back in and took them too far (still delicious though). On this second attempt, I cooked them for 20 mins and whipped them out of the oven when they were lightly golden. The cranberries and dark choc combination is awesome. I used a mix of ground flax, hemp and sesame seeds this time and they worked well. The ground flax helped to bind, too.

  42. Karen says

    Really good Dana. I used some sesame seeds, sunflower kernels and hemp seeds for the seed mix. I’ll be making these again

  43. Carlene says

    Hi Dana,
    Thanks for the recipes! I haven’t made any yet, just starting searching today because there are many things but I cannot eat right now. One of them being chocolate(until the first frost)
    Anyway is there any reason that I can’t substitute the dark chocolate chips for carob chips? And is there a carob chip you recommend? Thanks!

  44. Madeline Barrett says

    Is there any way I can use less coconut sugar in this recipe? I’m not a big fan of baking that’s too sweet.
    Looks delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could try cutting down the amount of sugar, or replace it if preferred as others in the comments have done! Let us know how it turns out :)

  45. NTI Schools says

    I’m always worried when it comes to making new vegan desserts. I’m not a vegan but my sister and her husband are and when they come to visit I try to have some options made for them. They loved these cookies and so did I. Thank you for posting this.

  46. Heather says

    This was my first use of aquafaba in baking and my first gluten free cookie. I followed the recipe pretty much as is…used hemp, pumpkin, flax, and sunflower seeds (larger seeds chopped up a bit). My batter was quite runny; however, I do live in an extremely humid climate, so next time I will decrease the liquid a bit before baking. I ended up adding about 1 cup of additional almond flour, chilled for an hour, and then baked for 20 minutes. They turned out perfect! I shared them with all non-vegans and they were much loved. Thank you for the ‘minimal’ recipes. You are my go-to blog.

  47. J says

    I used 1/4 c honey and water instead of brine. They are tasty and hopefully freeze well. Very good stuff here, thank you.

  48. Morgan says

    I’m trying to use what I have instead of buying more flours ^^ would another flour sub well? Like chickpea flour? Thank you!

  49. Wends Cagape says

    This is the first time I am gawking at cookies and I am loving it. I need to get myself cookies for my green tea.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No, almond meal is ground raw almonds, and almond FLOUR is blanched peeled almonds, so it yields a lighter, fluffier “flour-like” texture.

  50. Jaime Hardwick says

    These turned out fantastic! Followed the recipe exactly. It’s hard not to eat all of them in one sitting. This was my first time cooking with aquafaba and I feel like a rock star that it worked!! Thanks for all the wonderful recipes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The only thing I can suggest without testing would probably be whipped egg whites because they are the same consistency as aquafaba. Otherwise I’m not sure! Sorry. If you try something let us know how it goes!

      • Linzy says

        If you aren’t concerned with the color changes, you could use black bean brine. It’ll make the cookies darker, but if your husband has an allergy that is limited to chickpeas, that would work.

  51. James says

    Thanks for the information.These cookies looks delicious! I am going to make it. I will look other recipes and try them.

  52. Jrm says

    Just made these! Absolutely yummy ?. I didn’t have a can of chickpeas so I substituted 1 egg. I baked for 17 minutes (my oven is new & it tends to cook things faster). I could have cooked for about 2 minutes less, but still very delicious. I will keep this recipe & make them again!

  53. Rachel says

    These cookies are delicious! I love that the outside is a bit crispy and the inside is soft and chewy. I ended up adding a couple tablespoons of almond flour and oats at the end because my batter was pretty wet. I will definitely be making these again. Thinking of using an egg next time because I’m not vegan. Thanks for the recipe, Dana!

  54. Sandra says

    Two thumbs up! Nothing like warm cookies on a rainy Sunday afternoon. I used monk fruit instead of coconut sugar and they are delicious.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I usually make cookies about 1 1/2 Tbsp big, but I wanted these to be more substantial so I scooped them at around 3 Tbsp for a more sizable cookie. But feel free to cut in half (and reduce cooking time slightly) if desired.

    • Pooja Haney says

      I have subbed 2 flax eggs for Aquafaba in a similar minimalist baker cookie and they turned out just fine!!! (I think it was the vegan GF brownie cookies) . Totally planning on doing it with these too! I cook my own chickpeas and never remember to save the liquid…

      • Karen says

        FYI I pour 4 and 2 Tbsp amounts of aquafaba (chickpea liquid) into silicone muffin liners and freeze. Then pop the frozen discs into a bag and defrost individual sizes as needed.

  55. Xanthipe says

    If one really isn’t a coconut fan (it won’t kill me, I’ll just pull faces!) or is catering to the nut-free crowd as well, are there any alternatives to the coconut flour/fat and almond flour in the recipe? Or is that one allergy too far for this one? :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The coconut and almond are pretty central in this recipe. But I suppose you could try subbing things like oats and other seed meals.

    • Belinda says

      The most delicious cookie EVER Dana! I nade them oil free with applesauce and used teff flakes and buckwheat groats. And date sugar. THANK YOU

      • Edith-Nicole says

        Did you use teff flakes and buckwheat flour in place of almond meal? I’m considering trying these without almonds but would be more inclined to take the risk if someone else tried this and succeeded!

  56. Caroline says

    These look delicious! I’m definitely making them next weekend, but I’m sadly allergic to coconut. Is there anything I can use instead of the coconut? Just add more seeds and a different oil maybe?

  57. Keegan says

    Aquafaba – I am assuming you can get this at a grocery store. Any tips on where/with what I would find this item? I’ve always been intrigued by it so I’m super excited to try this!

    • Edward Szczerba says

      It’s not the liquid that most canned beans come with, garbanzo has the most used liquid as it doesn’t hold the color like red or black beans do

  58. MARCH17 says

    We are not vegan (yet) but, these images make us what to take the challenge.
    We may have to start with the receipe.

  59. Gabriela says

    Just made these and they are fantastic. One question, I used an egg so I whipped the egg white and then mixed the egg yolk with the dry ingredients. Is that correct?

        • Fran says

          Dana – this recipe has risen to the top of one of my all time favourites. This latest batch I didn’t have any aquafaba on hand and threw in two whole eggs instead. The finished cookies are still deliciously chewy and have kept their freshness and flavour well over 5 days in the fridge!

  60. Jan says

    Hi Dana. These cookies sound delicious and I can hardly wait to make them! Do you think that you could use a flax egg instead of the aquafaba?

      • Steph says

        I find flax eggs do not work well with cookies. Aquafaba has been the only vegan egg option to work with the dozens of cookies I have tried thus far. Goodluck

    • Heather says

      Hi! You could definitely use a flax egg, but I’ve found the aquafaba egg tends to keep the cookies chewier and they age better. Flax egg cookies are drier and go stale faster.

      • Jan says

        Thank for the info Heather. I like chewy cookies so I will use the aquafaba or, as you suggest Dana, an egg white.