Trail Mix Cookies (Gluten-Free & Vegan)
Prep time
Cook time
Total time
These snackable cookies can be enjoyed for breakfast-on-the-go or as an afternoon treat! The recipe has been slightly adapted from Cookies for Everyone! by Leslie Hammond and Betsy Laakso. It was originally reprinted here with permissions, but I have modified the ingredients and instructions just a bit.
Serves: 18 cookies
  1. Preheat your oven to 350ºF and line a baking sheet with a silicone baking mat or parchment paper.
  2. Put the oil in a medium bowl. Add the sweetener, flaxmeal, starch, baking powder, vanilla, and salt and stir until smooth. Add the oats and trail mix and stir to combine. It will be very thick, sticky dough.
  3. Scoop the dough by the generous tablespoon, placing the mounds about 2 inches apart on your baking sheet. Flatten and shape the dough. They only spread a tiny bit, so for the most part, what you see is what you get. If the dough is too sticky to work with, moisten your hands with just a little water.
  4. Bake for 11 to 13 minutes. They will still be slightly glossy on top, but will start to look golden around the edges.
  5. Let cool for at least 10 to 15 minutes on the baking sheet before removing the cookies. They will be very fragile hot from the oven, but will set up enough to peel off the paper or mat after cooling.
  6. Store in an airtight container at room temperature for up to 1 week, or place the cookies in a plastic freezer bag and freeze to enjoy later.
Recipe by Go Dairy Free at