Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
User Reviews
5
Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
Description
The Vegan Trail Mix Cookies use almond flour as a base for a grain-free and gluten-free option. They include a mix of dark chocolate, coconut, and seeds like hemp, sesame, pumpkin, or flax for added texture and nutrition. Baking powder and salt help with leavening and balance. Aquafaba is whipped separately to create a fluffy binder that helps hold the cookie dough together when mixed with melted coconut oil, maple syrup, and vanilla extract.
After chilling the dough to firm it up, cookies are shaped and baked at 350°F until set. The result is cookies with a chewiness from almond flour and coconut, crunch from seeds, and sweetness from chocolate and maple syrup, suitable for those following vegan and grain-free diets.
The mixture of seeds can be customized and large seeds can be chopped finer for better distribution. Chocolate chips can be substituted with dried fruit for variation. These cookies can be adjusted to keep refined sugar free by choosing appropriate sweeteners and chocolate.
Ingredients
- 1 ¼ cups almond flour
- 1/3 cup dark chocolate or sub dried fruit of choice, vegan, bar or chips, loosely chopped
- 1/4 cup mixed seeds such as hemp seeds, sesame seeds, ground pumpkin, or ground flax seeds
- 1/4 cup coconut desiccated, unsweetened
- 1/2 tsp baking powder
- 1/4 tsp salt sea salt
- 1/3 cup coconut sugar
- 1/4 cup aquafaba (chickpea brine)
- 3 Tbsp coconut oil melted
- 1/2 tsp vanilla extract (optional)
- 1 Tbsp maple syrup
Instructions
- In a large mixing bowl, stir together almond flour, dark chocolate chips, seeds, coconut, baking powder, salt, and coconut sugar.
- In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (TIP: Add a little cream of tartar to help it along if not whipping.)
- To the aquafaba, add the melted coconut oil, vanilla (optional), and maple syrup and beat or whisk to combine (aquafaba will deflate a little - that’s normal). Then add to dry ingredients and mix until just combined. You should have a firm, semi-tacky dough (see photo). If too wet, add a bit more coconut or almond flour.
- Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.
- Preheat oven to 350 degrees F (176 C). Scoop out 3-Tablespoon amounts of dough (I used this scoop, scooped out two balls, and then formed them together) and form into balls. Then slightly press them down into discs (see photo). Top with a few more chocolate chips if desired.
- Place on a bare or parchment-lined baking sheet with about a 1-inch gap in between each cookie to allow for a little spreading. Bake for 20-25 minutes or until the undersides are golden brown and the tops appear slightly puffy and cracked.
- Remove from oven and let cool on the pan for 10 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
- Enjoy immediately or let cool completely before storing leftovers in a sealed container at room temperature up to 4 days, 1 week in the refrigerator, or 1 month in the freezer.
Notes
- Use bittersweet dark chocolate or unsweetened dried fruit to keep cookies free of refined sugars.
- Feel free to customize with various seeds; chop large seeds finely for better texture.
- Nutrition info calculated without optional vanilla and based on roughly 1 tablespoon of each seed type.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7(large cookies)
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1Cookies | |
| Calories | 302 | 15% |
| Carbohydrates | 20.9g | 7% |
| Protein | 6.4g | 13% |
| Fat | 24.7g | 38% |
| Saturated Fat | 10.2g | 51% |
| Sodium | 123mg | 5% |
| Potassium | 199mg | 4% |
| Fiber | 4.7g | 19% |
| Sugar | 14.1g | 28% |
| Vitamin C | 0mg | 0% |
| Calcium | 70mg | 7% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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