Vegan Trail Mix Cookies
Preheat the oven to 350ºF or 180ºC. Line a large baking sheet with parchment paper.
- Cook1 h
- Total1 h
- Serves6
- LevelIntermediate
Ingredients
- 1 and 1/4 cups (150 g) oat flour, gluten-free if needed
- 1 and 1/4 cups (130 g) almond flour
- 1/2 cup (40 g) coconut or brown sugar
- 1/2 cup 1 tsp baking powder
- 1/4 cup (60 g) peanut butter
- 1/2 cup unsweetened plant milk of your choice (125 ml), we used oat milk
- 2 flax eggs
- 1/2 cup (90 g) dairy-free chocolate chips
- 1/2 cup (70 g) sesame seeds
- 1/2 cup (70 g) dried cranberries
Method
- Preheat the oven to 350ºF or 180ºC. Line a large baking sheet with parchment paper.
- Combine the dry ingredients in a large mixing bowl (oat flour, almond flour, sugar and baking powder).
- Mix the peanut butter and the plant milk in a jar and whisk or stir to combine.
- Add the liquid ingredients to the large mixing bowl (the peanut butter-milk mixture and the flax eggs) and stir until well combined.
- Add the chocolate chips, sesame seeds and dried cranberries, and stir until they’re evenly incorporated. If the dough is sticky, refrigerate for about 20 minutes.
- Now it’s time to make our trail mix cookies! We used a cookie scoop, but feel free to use a regular spoon or even your hands. Fill the scoop with dough and just press and release onto the lined baking sheet. Press down slightly to flatten.
- Bake for about 15 minutes or until the cookies are golden at the edges, but still a little underdone in the center.
- Remove from the oven and let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a cooling rack or a serving plate.
- Keep leftovers in a sealed container at room temperature for 4-5 days or in the freezer for a month.
