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

I have been meaning to leave a review for some time, as I’ve been making these a couple of times a month for a year. I keep them in the freezer and have 1-2 a day to get my daily nuts and seeds for hormonal health, since I don’t need to “cycle” my seeds anymore. Here are my usual modifications, as I find this recipe SO flexible! I do make them smaller and cook for less time. I’ve learned NOT to skip the “press down” step, but I typically don’t take the time to refrigerate. I’m not vegan so I use 2 eggs, or sometimes 3 because I add WAY more than 1/4 cup of seeds (typically all the ones listed, plus sunflower and chia. I pulse the flax and chia seeds so they don’t get stuck in my teeth) plus either slivered almonds or pulsed brazil nuts, cacoa nibs, and sometimes dried cranberries. I use less sugar, about 1/4 cup. Sometimes I sprinkle with celtic salt. I use parchment paper, so no issues with sticking. The perfect little afternoon snack! Thank you!

What a great quinoa recipe! The coconut aminos and sesame seed oil really make this so flavorful. It is hard to please a family and both kids loved it! Thank you!!!!!!!!!!!!

OMG- these are so good! This was my 2nd time making them.
Last time they didn’t hold together because I used 4 times the amount of chocolate. This time I used only about 1/3 extra (due to being a chocolate lover). They are a little crispy on the outside and moist inside.

Instead of 3 T. per cookie, I used 1. This way the calorie count is reduced. Because the cookie size was smaller, they cooked in 15 minutes.
I made a double batch. I will likely freeze some.

For the seeds, I used chia, hemp, pumpkin and sunflower. I added a couple shakes of cinnamon.

I have been enjoying this website for years but never sent feedback despite every recipe being so good. I decided that from now on I’ll leave feedback unless its something I’m making again. It’s well deserved.

I know if my vegan adverse father in-law likes it, it is a big hit. The Orange Cardamom Energy Bites are a family favorite. So easy for me to make and a great after dinner sweet treat.
Thank you for this recipe.

These. Cookies are really good! I did make a couple substitutions. I used one egg instead of aquafaba, 1/4 cup of oat flour and 1 cup almond flour, and 1/4 cup of coconut sugar. I did not use the dried coconut. For my seeds I used a mix of ground flaxseed, chia seeds, and pumpkin seeds. I added an extra tbsp of ground flaxseed in place of the dried coconut. I did add the vanilla extract. I have made them three times already. Thanks so much for the great recipes!!

I use half almond flour and half spelt flour as I don’t like baked goods made entirely with nut flour. I used egg white in place of the acquafaba. These cookies are EXCELLENT. I’ve made them twice in one week and they will be a staple in my freezer. It is my perfect cookie: healthy but feels indulgent and satisfying.

These were by far the best cookie I’ve ever tasted! I used a combination of pepitas and flax seeds I had on hand. My teen daughter almost ate my private stash that is clearly marked Mom’s Vegan Cookies. I made the mistake of letting her try a piece of one. Big mistake, huge mistake! How awful! I had to hide my cookies!!! Thank you! I’m making more.

These were AMAZING! We used 1/4 cup of hemp hearts, used honey instead of maple syrup and 2 eggs instead of aquafaba. I love the texture of these cookies. The best cookie I have ever had. We will definitely be making these again!

Loved these!! I subbed a flax egg for Aquafaba and used sesame pumpkin and sunflower seeds for my mix. So filling and satisfying and I love the seedy coconutty flavor- a perfect pick me up snack! Will definitely make again.

These are amazing. Period. I’ve been needing something substantial to help with morning sickness and these did the trick. Perfect recipe!!

These were AMAZING!! The perfect cookies.

Subs I made:
– used two eggs instead of Aquafaba
– mix of pumpkin and sunflower seeds for the 1/4 cup of seeds
– used both 1/4 cup tart cherries and 1/4 cup chocolate chunks
– 1/4 cup of coconut sugar instead of 1/3 cup

Will 100% be making these again!! Such a huge hit in our house!

I made these for weekly snacks. They are SO good!!
I used sultanas and chopped dried figs instead of choc chips as I had none. I also used 1 flax egg instead of aquafaba and spelt flour instead of almond. I added flaked almonds and some cinnamon. I am about to make my second batch! These are going to be a staple :) Thanks for the recipe Dana, you are a legend!

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.

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!

These are so good! Made the house smell amazing too!

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.

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!

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!!

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 ;)

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.

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.

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!

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!!

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!

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

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!

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.

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.

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.

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!

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!!

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

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 ?.

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!

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.

These are hands down the best vegan cookies I have ever made! A huge hit with everyone (all non-vegans!).

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. . .

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 ??

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 :)

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.

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!

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

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!

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!

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!

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.

Really great cookies, everybody in the familly loved them.

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.

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

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.

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.

Delicious and easy to make!

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

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.

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!

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!

So good! I made a double batch yesterday and used a 1.5” scoop for smaller cookies. They are almost gone.

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

buonissimi! inoltre trovo molto utile la tabella nutrizionale alla fine dell’articolo.

This looks delicious. Thanks for sharing.