Hearty Vegan Trail Mix Cookies Without Oats
These cookies have all the best ingredients from classic trail mix. Peanut butter, chocolate chips, pretzels and raisins make a delicious cookie combination.
Servings: 28 cookies
Calories: 135kcal
Equipment
- Cookie sheet
- cooling rack
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
- Make sure you use thin pretzels. Regular pretzel pieces would be too thick.
- I use Trader Joe's chocolate chips which are dairy free.
- 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.
- Store leftover cookies in an airtight container at room temperature for up to 3-5 days.
Nutrition
Calories: 135kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 100mg | Potassium: 101mg | Fiber: 1g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 1mg