What’s the best thing about trail mix? The assortment of flavors and textures. Dried fruit, nuts of all sorts, coconut and my favorite part, chocolate. Now you’ve got that great combination in these gluten free vegan trail mix cookies!
I don’t think I’m ever going to run out of ideas for new cookie creations. I’m sure of it. From maple pecan cookies to lime sugar cookies to peanut butter and jelly thumbprint cookies {my kids most favorite}. I promise I won’t stop making new cookie recipes because it’s just too much fun!
I’ve been trying to do more refined sugar baking, replacing cane sugar with coconut sugar whenever possible. It has the most amazing flavor and I really do love baking with it. For these gluten free vegan trail mix cookies, I used both coconut sugar and maple syrup, my other go-to sweetener of choice. The two together gives such a deep, rich sweetness, similar to brown sugar. Love, love, love.
What’s your favorite combination when it comes to trail mix? Do you like mostly nuts and seeds or do you go for the dried fruit? For these trail mix cookies, I stirred in dried cranberries, sliced almonds, shredded coconut, chocolate chips and walnuts. You could also use raisins, pecans, dried blueberries or sunflower seeds.
Add your favorite mix-ins and mix it up with these gluten free vegan trail mix cookies!
- 1 1/4 cups Sarah’s gluten free flour blend
- 1 cup gluten free rolled oats
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup coconut sugar or brown sugar
- 6 tablespoons refined coconut oil, softened
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened almond milk or coconut milk
- 1 teaspoon pure vanilla extract
- 1 cup sliced almonds
- 1 cup dairy free semi-sweet chocolate chips
- 1 cup dried cranberries or raisins
- 3/4 cup chopped walnuts
- 1/2 cup unsweetened shredded coconut
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour, oats, almond flour, baking powder, baking soda and salt. Set aside.
- In large mixing bowl or standing mixing, cream together coconut sugar and coconut oil. Mix in maple syrup, coconut milk and vanilla. Add flour mixture and blend until well combined.
- To cookie dough, add sliced almond, chocolate chips, dried cranberries, walnuts and coconut. Mix on low speed, just until well incorporated.
- Place 2-tablespoon size scoops {or use large cookie scoop} of cookie dough onto prepared baking sheet. Slightly flatten cookie dough ball with hand.
- Bake cookies 10-12 minutes. Cookies with be golden brown and soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.
What a great combination of flavors. These look delicious. I really need to make these for my great granddaughter. She used to love the cookies I made from whole wheat and oatmeal. Now she eats GF.
We absolutely love these cookies!!! Thanks for the great recipes.
In ours we used, 1 cup each pecans, chocolate chunks, chips and 1/2 cup chopped cherries (skipping the coconut). Ready to make a second batch next week. 🙂
Sounds amazing, Stephanie!
Great recipe! For various reasons and sensitivities, I used brown sugar (instead of coconut sugar), butter (instead of coconut oil), honey (instead of maple syrup), almond milk (instead of coconut milk), almonds, chocolate chips, craisins, and pecans. I just used my 2 t. scoop and baked 9 min. They’re chewy and yummy! Thank you for the recipe!