Stack of Vegan Trail Mix Cookies in a bowl with scooped sides
5 from 44 votes

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
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 7 (large cookies)
Category: Dessert, Snack
Cuisine: Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 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


  1. In a large mixing bowl, stir together almond flour, dark chocolate chips, seeds, coconut, baking powder, salt, and coconut sugar.

  2. 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.)

  3. 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.

  4. Loosely cover and chill in the refrigerator for at least 30 minutes or overnight. 

  5. 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.

  6. 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.

  7. 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.

  8. 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. 


*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 Per Serving (1 of 7 Cookies)