Trail Mix Cookies

Close up of cookies with seeds and chocolate chunks on parchment paper.

Gluten free and vegan trail mix cookies made with a mix of whole grain buckwheat and oat flour, mixed seeds, dried fruit, and chocolate. These nutrient-dense cookies can be changed up with whatever add-ins you like as long as you stick to the base recipe, and they make a great snack.

Course Chocolate, Cookies and Bars, Dessert, Snacks

Cuisine American, Canadian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 169kcal

Author Alexandra Daum

Ingredients

120 grams (1 cup) buckwheat flour
110 grams (1 cup) oat flour
80 grams (½ cup) coconut sugar
1 tablespoon arrowroot flour or 2 teaspoons cornstarch
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
150 grams (1 cup) mixed seeds or nuts like sunflower and pumpkin seeds
60 grams (¼ cup) dried cranberries or other dried fruit
100 grams (½ cup) dark chocolate, chopped
50 grams (¼ cup) chia seeds
75 grams (¼ cup) nut or seed butter unsweetened
60 grams (¼ cup) coconut oil, melted
80 ml (⅓ cup) non-dairy milk
2 tablespoons maple syrup

Metric - Cups

Instructions

Add the buckwheat flour, oat flour, coconut sugar, arrowroot, cinnamon, baking soda, and salt to a large bowl. Whisk to remove any lumps.
120 grams (1 cup) buckwheat flour, 110 grams (1 cup) oat flour, 80 grams (½ cup) coconut sugar, 1 tablespoon arrowroot flour, 1 teaspoon cinnamon, ½ teaspoon baking soda, ½ teaspoon sea salt
Stir in the seeds, dried cranberries, chocolate, and chia seeds. If using other add-ins, they can replace the mixed seeds, cranberries, and chocolate, but not the chia.
150 grams (1 cup) mixed seeds or nuts, 60 grams (¼ cup) dried cranberries, 100 grams (½ cup) dark chocolate, chopped, 50 grams (¼ cup) chia seeds
In another bowl, whisk together the nut butter, coconut oil, milk, and maple syrup.
75 grams (¼ cup) nut or seed butter, 60 grams (¼ cup) coconut oil, melted, 80 ml (⅓ cup) non-dairy milk, 2 tablespoons maple syrup
Add the nut butter mixture to the large bowl and mix until fully incorporated and no streaks of flour remain. Don't worry about over mixing. Let the dough rest while you preheat the oven.
Heat the oven to 180°C (350°F) and line two baking sheets with parchment paper. Measure out about two tablespoons of dough for each cookie and roll them into balls (or use a cookie scoop).
Place each ball about 5cm (1.5 inches) apart on the prepared baking sheet and flatten slightly with your hand.
Once all the dough has been used, bake the cookies for 8-10 minutes, or until lightly golden. Remove from the oven and let the cookies cool on the tray for 5 minutes before carefully removing and cooling fully on a rack.

Notes

Storage: place in a sealed container and refrigerate or store at room temperature. In the summer months I suggest refrigerating, and in winter they can be on the counter for 3-4 days.

Freezing: to freeze before baking, freeze the scooped and flattened cookies on a sheet before moving to containers. Bake at the same temperature but add a couple minutes to bake from frozen. For baked cookies, simply freeze in an airtight container for up to three months.

I highly recommend using the weight measurements for this recipe. Oat and buckwheat flour can vary hugely in volume and weights are always going to be more accurate.

Nutrition