These Hearty Vegan Trail Mix Cookies Without Oats are sweet and indulgent. They have the amazing combination of peanut butter, chocolate chips, pretzels, and raisins. A handful of trail mix is great, but I much prefer having a few of these cookies instead.
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Why You'll Love This Recipe
- Perfect for snack time: These cookies are hearty and filling.
- Sweet and salty: They're sweet, but not too sweet. Plus, the salty pretzels give the cookies balance.
Variations
- You can substitute another dried fruit for the raisins. Dried cranberries would give it a nice tartness.
- Instead of peanut butter, feel free to use almond butter or cashew butter in these cookies.
- If you want to use some whole wheat flour, substitute it for ½ the total amount at the most.
Ingredient Notes
This vegan cookie recipe uses classic trail mix ingredients.
- Pretzels - Use thin pretzels in this recipe.
- Peanut butter - If you are using all natural peanut butter that is refrigerated, for easier mixing bring it to room temperature first.
- Non-dairy chocolate chips - I use Trader Joe's chocolate chips as they are accidentally vegan. You can use wither semi-sweet or dark chocolate chips.
- Non-dairy milk - I prefer to use unsweetened soy milk in my cooking and baking but almond milk would work great as well.
- All purpose flour - I use white flour in this recipe as these cookies are already hearty.
Instructions
1. These cookies come together quickly. First, cream together the peanut butter and the sugars in a stand mixer or with a hand mixer with a large mixing bowl.
2. Next, add in the non-dairy milk and the vanilla extract and mix.
3. Then add in the dry ingredients (the flour and baking soda) to the wet ingredients and mix to combine.
3. Next, prepare your pretzel pieces. You just grab a handful of pretzels and "crush" them into pieces.
4. Then it's time to add in the trail mix ingredients. Add in the pretzel pieces, chocolate chips and raisins and mix together with your (clean) hands.
It's much easier to use your hands to mix together instead of a spoon.
5. Once the cookie dough is all mixed, roll into 1 ¼" balls and place on your prepared cookie sheet.
Don't try to flatten the balls with a fork like you would for traditional peanut butter cookies. If you do, the pretzels, chocolate chips, and raisins might fall out of the dough.
6. Bake cookies for 12-13 minutes on the middle rack.
7. Let cookies rest on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely. Then enjoy your hearty trail mix cookies!
Expert Tips
- Don't try to flatten the cookie dough balls. If you do, the pretzels pieces and other mix-ins could fall out of the dough.
- Make sure you use thin pretzels. Regular pretzel pieces would be too thick.
Storage Tips
Room Temperature
Store leftover cookies in an airtight container at room temperature for up to 4 days.
Freezer
You can freeze these cookies for up to 6 months. Place in a freezer safe bag and squeeze out as much of the air as possible.
Reheat
Let them defrost overnight in the fridge or out on the counter for 20 minutes when you're ready to eat them. If you want them warm, pop them in the oven for a few minutes.
Recipe FAQs
Not at all. Flax eggs are an egg replacer that are made by mixing ground flax seeds and water. I don't like to use them in my baking as it can make baked goods dense. These cookies don't need them!
No. There's no need for additional vegan butter or oil as the peanut butter works in its place.
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Recipe
Hearty Vegan Trail Mix Cookies Without Oats
Ingredients
- 1 cup peanut butter
- ½ cup brown sugar
- ½ cup white sugar
- 6 tablespoon non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ½ cup chocolate chips, non-dairy
- ½ cup pretzel pieces
- ⅓ cup raisins (optional)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a stand mixer or hand mixer, mix peanut butter, white and brown sugars until creamy.
- Add non-dairy milk and vanilla extract and mix well.
- Add flour and baking soda and mix to combine.
- Mix in chocolate chips, pretzel pieces and raisins. Use your hands to work the dough and mix ins - it's much easier than using a spoon.
- Roll the dough into 1 ¼” balls and place on lined baking sheet. Do not try to flatten the dough balls as you would do with traditional peanut butter cookies. If you do, the toppings will end up falling out.
- Bake for 12-13 minutes.
- Let cookies rest for 2 min. on baking sheet before transferring to the wire rack to cool completely. Enjoy!
Notes
- Don't try to flatten the cookie dough balls. If you do, the pretzels pieces and other mix-ins could fall out of the dough.
- Make sure you use thin pretzels. Regular pretzel pieces would be too thick.
- I use Trader Joe's chocolate chips which are dairy free.
Equipment
- Cookie sheet
- cooling rack
Anne says
We really liked this recipe! My kids are trying to convince me that this is just as healthy as regular trail mix so I make it all the time. Thanks for the recipe!
Allison says
These were awesome! Used a mix of golden raisins and cranberries. Loved the chewy nature of the cookies.
jencardenas says
Thanks Allison! I have to try golden raisins. Sounds delicious! Thanks for the comment.