June 29, 2021 2 min read

These delicious, vegan trail mix cookies are loaded with chocolate chips, mixed nuts, and dried fruit. A sweet and salty twist on classic chocolate chip cookies, this one bowl recipe is dairy-free, eggless, and can easily be made gluten-free. Use our Cherry Berry Nut Medley to get the perfect balance of crunchy almonds, walnuts, cashews, and dried cherries + blueberries. Get Crunching!

Prep Time: 10 min

Cook Time: 15 min

Yield: 12 cookies

INGREDIENTS

  • 1/2 cup vegan butter, softened
  • 1 cup light brown sugar, packed
  • 1/4 cup almond milk
  • 2 tsp vanilla extract
  • 1 3/4 cup all-purpose flour (or GF flour)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup Cherry Berry Nut Medley
  • 1/2 cup chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

  2. Combine vegan butter and brown sugar in a large mixing bowl. Using a handheld mixer or stand mixer, cream the butter and sugar together until light and fluffy (about 1-2 minutes). Add almond milk and vanilla extract. Beat together once more to combine. 

  3. Add flour, baking soda, baking powder, and salt. Mix together just until the flour is evenly incorporated. Toss in the Cherry Berry Nut Medley and the chocolate chips. Stir together.

  4. Scoop the cookie dough into 10-12 balls and transfer to the baking sheet(s). Bake for 11-13 minutes or until the edges are light golden brown. We recommend baking them one sheet at a time on the middle rack in your oven. For soft and chewy cookies, you should remove them while they still appear slightly underbaked and puffy. 

  5. Remove cookies from the oven and let them cool on the baking sheet for 5-10 minutes. The cookies will depuff while cooling. Enjoy!

 

* This recipe was developed for Daily Crunch Snacks by @purelykaylie. Full recipe here.


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