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A stack of trail mix cookies shows the top one with a bite taken out. There are more cookies in the background.
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Vegan Trail Mix Cookies

These trail mix cookies taste like a mixture of your favorite granola with oatmeal chocolate chip cookies. If you love soft, buttery cookies, these will be your favorite!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 22 minutes
Servings 36 cookies
Calories 145kcal
Author Marly McMillen

Equipment

Ingredients

  • 2 flax eggs
  • 3 cups old-fashioned oats
  • 1 cup vegan butter
  • 1 cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoons molasses
  • 1 ¾ cups all-purpose flour (plus 1 tablespoon)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup trail mix (I used Power Up Omega-3 Trail Mix)
  • 1 cup dairy-free chocolate chips dairy-free
Cups - Metric

Instructions

  • Preheat oven to 325°F/165°C. Line cookie sheets parchment paper. 
  • Make the flax egg and set it aside.
  • Measure the oats and then spread them out across one of the baking sheets and bake in the heated oven for 10 minutes. Stir the oats one time during baking. Set aside to cool completely.
  • Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugars and beat again until light and fluffy. Add the flax eggs, vanilla, and molasses and beat again to combine.
  • In a separate bowl, combine the flour (1 ¾ cup + 1 tablespoon), baking soda, baking powder, cinnamon, and salt. Stir to combine. Pour the flour mixture with the butter mixture and mix at low speed until combined. Add the cooled oats and beat on low speed until combined.
    Looking down on a mixing bowl full of cookie dough batter and oats.
  • Stir in the trail mix and chocolate chips, reserving some of both to press into the tops of the cookie dough balls. Chill the dough for 10 to 15 minutes.
  • Increase the oven temperature to 350°F/175°C.
  • Use a cookie dough scoop to scoop out dough and drop them 2 inches apart on a prepared baking sheet (add some chocolate chips to the top of each cookie ball). Bake 10 to 12 minutes depending on your desired texture. They will firm up as they cool so it's better to pull them out while still a little soft in the middle.
    Cookie Dough ready to be baked into the Best Chocolate Chip cookies!
  • Remove from oven and allow to cool for a minute before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for up to 5 days at room temperature. They will keep in the fridge for up to 10 days or in the freezer for up to 2 months.

Notes

Make these cookies gluten-free by using gluten-free baking flour.
Make-ahead Tips: You can refrigerate the prepared dough by covering it in plastic wrap, so it is touching the surface of the dough, then adding foil over the top of the bowl. Refrigerate it for 1 to 2 days. For more make-ahead ideas, here are more tips on freezing cookie dough.

Nutrition

Calories: 145kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 111mg | Potassium: 97mg | Fiber: 1g | Sugar: 10g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg