vegan trail mix cookies
get your cookie fix without the sugar hangover. Each cookie is packed with protein, fiber, calcium, iron, and healthy fats for sustained energy!
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vegan trail mix cookies
Vegan, dairy-free, gluten-free
Recipe by Jentry Lee Hull
Category: Breakfast
Yields 24 cookies
Total time 30 minutes
Ingredients
2 Tbsp ground flaxseed meal (or chia seed meal) + 6 Tbsp water
2 cups rolled oats (certified gluten-free, if preferred)
½ cup almond flour
¼ cup hemp hearts
¼ cup pumpkin seeds
½ cup dried cranberries, raisins, golden berries, goji berries, and/or chopped dates
1 tsp baking powder
½ tsp baking soda
¾ tsp fine sea salt
¾ cup smooth, creamy unsalted nut/seed/peanut butter (runny)
⅓ cup pure maple syrup
½ tsp pure vanilla extract
¼ cup 72% dark chocolate chips (dairy free)
Method
Preheat oven to 350 F
Line 2 baking sheets with silicone mats/unbleached parchment paper
Make flax egg (2 Tbsp flax meal + 6 Tbsp water). Let sit for 5 min.
In a mixing bowl, combine oats, almond flour, hemp hearts, pumpkin seeds, dried fruit, baking powder and soda, salt, nut butter, maple syrup, vanilla extract, and flax egg. Mix until well combined, then fold in chocolate chips.
Spoon mixture onto lined baking sheets, spacing cookies a couple inches apart
Bake at 350F for 15-20 min or until edges are slightly browned
Let sit for a couple of minutes before serving.
Keep leftovers in an airtight container at room temp for up to 5 days or store in the freezer for up to 3 months.
