If you want an on-the-go breakfast option or a healthy, hearty snack maybe to take on a hike, picnic or walk, these trail mix cookies are for you. They are made with whole wheat flour, oats, yogurt, and a vegan baking secret – aquafaba! As mentioned in my vegan chocolate chip cookie with aquafaba recipe, aquafaba is used as a substitute for eggs and it makes the cookies really chewy.
Not to mention that these cookies contain one of my favourite trail mixes, Bassé’s Edamame Power. You can find this near the bulk food section at Superstore – it’s only $5 a bag! Don’t except it to contain a lot of almonds though – that’s the most expensive item in the mix and they do not put much of it in it. I love the roasted edamame though, so it is my go-to. By using this particular trail mix, the roasted edamame gives the cookies a unique twist. Of course, you can use any mix-ins you would like including nuts, dried fruit, chocolate, and seeds.
I used Greek yogurt in my batch, so the cookies are not vegan as I made them. However, you can substitute the Greek yogurt for a non-dairy, thick yogurt or use 1/4 cup of oil or 1/4 cup vegan butter to make them vegan! The texture and taste will change slightly with these modifications, but it will work out.
If you give this recipe a try, tag me on Instagram at @takeontreats and #takeontreats.
Trail Mix Cookies (Vegan Option Available)
Ingredients:
- 3/4 cup whole wheat flour
- 1 1/4 cups oats
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup mix-ins
- 1/4 cup Greek yogurt (or non-dairy, thick yogurt, oil, butter, or vegan butter)
- 1/3 cup coconut sugar (or brown sugar), packed
- 1/4 cup Stevia (or white sugar)
- 5 tbsp aquafaba
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350F/180C. Line baking sheets with parchment paper.
- In a large bowl, combine flour, oats, baking soda, cinnamon, salt, and mix-ins.
- In a medium bowl, combine yogurt, sugars, aquafaba, and vanilla extract.
- Add wet ingredients into the dry ingredients and mix with a wooden spoon.
- Form balls of dough (about 50 g) and place on baking sheet with about 2 inches between dough balls.
- Bake for 11-14 minutes until golden brown. Cool on a wire rack.
- Store in an airtight container at room temperature for a couple of days, for a week in the fridge or in the freezer for several months.
This post and recipe are not sponsored by Bassé or Superstore.
