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
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
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.
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.
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.
* This recipe was developed for Daily Crunch Snacks by Pure and Plant Based. Check out the recipe on her site here.