These vegan trail mix cookies include chocolate chips, nuts, seeds, raisins, and more baked into each and every deliciously tender cookie. This recipe delivers cookies perfect for the trail, with just enough sweetness, and just enough goodness to keep you going for miles!
I love a good hike and a good chocolate chip cookie to go along with it. I especially love cookies that are infused with oats and trail mix. It’s one reason these trail cookies are the best!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Sugar — You’ll need granulated sugar and brown sugar (light, dark, or homemade brown sugar).
- Vegan butter — I recommend Earth Balance Buttery Sticks, Miyokos, or you can make homemade vegan butter.
- Flax egg — We’ll use two flax eggs, or you can substitute chia eggs.
- Vanilla extract — I like the mild flavor vanilla adds, but this is an optional ingredient if you don’t have it available.
- Oats — These cookies are best with old-fashioned oats, otherwise referred to as rolled oats.
- Flour — Use all-purpose flour, whole wheat pastry flour, or 1:1 gluten-free baking flour.
- Cinnamon — You’ll need a teaspoon of ground cinnamon, or you can substitute pumpkin pie spice.
- Molasses — You’ll need just one tablespoon of molasses found in the baking aisle of most grocery stores.
- Baking soda + Baking Powder — Make sure your baking soda and powder are fresh. You can do this by testing a bit of it (baking soda in vinegar and baking powder in hot water). If it bubbles, then your batch is good to go.
- Salt — Plain table salt does the trick, but you can substitute sea salt.
- Trail Mix — I used Power Up Omega Trail Mix (another one of my favorite vegan products at Costco). You can substitute your favorite dairy-free trail mix.
- Chocolate Chips — Use this Dairy-Free Chocolate Chips Guide to choose your favorite chocolate chips.
What Molasses is Best?
Sulfur dioxide used to be added to molasses as a preservative and clarifier, but it can cause allergic reactions, so most molasses is now unsulfured. Most of the time you’ll want to use fancy or light molasses (referred to as treacle in the UK) rather than blackstrap, which has a bitter flavor and is not preferred for baking.
Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. You can freeze these cookies in an appropriate freezer-safe container or bag for up to 2 months.
Why This Recipe is a Winner
- Toasting oats enhances their naturally delicious nutty flavor
- Chilling the dough right before baking creates perfectly soft and chewy cookies
- Adding molasses is a great way to make these cookies stay soft for days
- Pressing extra toppings into the cookie dough balls before baking gives a bakery shop cookie look!
- Want more make-ahead ideas for cookies? Here are my favorite tips for freezing cookie dough.
- Make peanut butter trail mix cookies by substituting ½ of the vegan butter with peanut butter. I prefer using smooth homogenized peanut butter (not the kind that has to be stirred) for cookies.
I hope you love these healthy trail mix cookies as much as we do!
- 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
- 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.
- 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.
- 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.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2012 and was updated to include new photos, new text, and an updated recipe in 2021.