Vegan Trail Mix Cookies

4.91 from 40 votes

These chunky Trail Mix Cookies are made rolled oats and loaded with peanuts, raisins, sunflower seeds and chocolate chips; vegan & delicious!

This post may contain affiliate links. Please read our disclosure policy.

If you’re looking for a chunky cookie recipe filled with all your favorite trail mix items, you have to try these trail mix cookies! They’re made with no egg or butter, so they’re vegan and loaded with peanuts, raisins, sunflower seeds, and even chocolate chips!

Peanut Butter Trail Mix Cookies made with rolled oats and vegan-friendly ingredients with your choice of trail-mix - perfect for breakfast or snacking
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

The texture of these oat and raisin-based cookies is chewy and delicious. If you ask me, they could be enjoyed for breakfast, lunch, dinner, or as a snack! Why limit yourself when you can make a healthy cookie that provides substance AND nutrients!

why you’ll love these chunky trail mix Cookies

  • Homemade cookies packed with good stuff to help you get through your day, not to mention they are full of protien.
  • This delcious trail mix cookies are ready in less than 30 minutes and will leave your house smelling Ah-Mazing!
  • The chocolate chips add the perfect amount of sweetness which means that this recipe cuts out over half the amount of sugar you normally see in rolled oat cookies.

ingredients To make Oatmeal TRail Mix Cookies

  • Sugar: Pack light brown sugar down so that you get the full amount of added sugar for this simple cookie recipe.
  • Oil: Any neutral oil will work here
  • Applesauce: If you have homemade applesauce that you can add, go for it! You can also purchase it from the store. Opt for unsweetened.
  • Flour: Flour is used to create that light texture and give the cookies a bit of substance.
  • Rolled oats: Using rolled oats in this recipe is a great way to give these nut and raisin cookies a chewy texture.
  • Baking soda: Just a little bit is all that is needed.
  • Trail mix: I love the combination of roasted peanuts, raisins, sunflower seeds and semi-sweet chocolate chips. You can use any type of trail mix you want here
Ingredients to make the vegan cookies

how to make trail mix cookies

  1. Mix the brown sugar, oil, and applesauce into a bowl.
  2. Add in the flour, oats, and baking soda. Combine well.
  3. Once mixed, add in the peanuts, raisins, sunflower seeds, and chocolate chips. Stir carefully to combine.
  4. Your trail mix cookie dough is now ready to portion for baking.
4 image collage to show how to mix the batter and the add-ins for the cookies
  • Scoop out the cookie dough and place it on a parchment lined baking sheet.
  • You’ll know they’re done when the edges of the cookie look to be done and the middle still looks soft.
2 image collage to show the cookies before and after baking

Tips For Making The Best Trail Mix Cookies

  1. Use rolled oats for the best texture. Rolled oats create the best chewy cookie. You can use quick oats if you are in a pinch. And definitely avoid steel cut oats since they are not ideal of baking cookies.
  2. Amp up the flavor. Roast the oats, seeds, and nuts in a 350°F oven on a baking sheet, stirring every five minutes, until they smell toasty and delicious! Make sure to let them cool to room temperature before stirring them into your cookie dough.
  3. Leave space between each cookie ball when you place them on your baking sheet. The cookies will spread slightly during baking, so you don’t want them to run into each other.
  4. Add the wow factor. To make these cookies even more Instagram-ready, save out a quarter of the mix-in’s (2 tablespoons each of the peanuts and the raisins and 1 tablespoon sunflower seeds) and press them into the tops of the cookies right before you bake. This way you’ll be able to clearly see all the delicious mix-ins that are inside!
  5. Let your trail mix cookies sit for 5 minutes on the baking sheet after removing from the oven. This will help them to continue to finish cooking without overcooking them.

popular substitutions & additions

  • Use any combination of seeds, nuts, and dried fruit. Just stick with the proportions: Using ¾ cup each of larger nuts and dried fruit (chop up larger fruits like apricots or dates) and ½ cup of small seeds. Use at most 2 cups total of add ins.
  • Make these gluten-free. You can substitute oat flour for the all-purpose flour to make these completely gluten-free. Just make sure the oat flour and oats that you use have been processed in a gluten-free facility.

best way to store Oatmeal Based cookies

These healthy trail mix cookies have a great shelf life. Once they are fully cooled, transfer them to an airtight container. They will keep well for up to 2 weeks.

Can I freeze Trail mix cookies?

Yes, these rolled oat cookies freeze really well, so be sure to make a double batch! Let the cookies cool completely, and then either flash freeze them on a baking sheet before transferring them to a freezer bag or, wrap them individually and freeze in an airtight container. These trail mix cookies will keep well frozen for up to 3 months.

Frequently asked questions

Why are my oatmeal cookies dry?

One of the main reasons cookies come out dry is that too much flour was added during the mixing process. Be sure to pay close attention to the measurements. Also, If you overcook them, you can end up with a dry, crumbly cookie.

Should I flatten these oatmeal cookies before baking them?

You can, but for this recipe, I wouldn’t. The baking time is meant for rounded cookie dough, and you run the risk of overbaking the cookies by flattening them. If you do flatten them be sure to adjust the cooking time.

Can I turn this recipe into a cookie bar or cake?

Yes! This oat cookie recipe would be great as bars! You can add the ingredients to a 9×9 baking dish, press out the cookie dough until it’s even on top, and bake as usual. You can then cut them into squares once done to make bars or leave it whole and decorate it to make a cookie cake.

Sheet pan of the trail mix cookies with parchment paper

As you can see, these rolled oat cookies are always a hit! They have such a refreshing flavor and are perfect for people who like their cookies to have a little chew to them! They’re also good frozen, straight from the freezer. Since they unthaw pretty fast, you’ll be snacking on this sweet treat in no time at all!

If you’ve tried this healthy-ish feel good Trail Mix Cookies recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This Trail Mix Cookies recipe was originally published on February 19, 2017. The recipe has been changed and now includes new step-by-step photos for how to make the cookies.

order MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

Trail Mix Cookies

These chunky Trail Mix Cookies are made rolled oats and loaded with peanuts, raisins, sunflower seeds and chocolate chips; vegan & delicious!
4.9 from 40 votes
Servings 15 servings
Course Dessert
Calories 161
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!




  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a large bowl, whisk together brown sugar, oil, and applesauce. In another bowl, whisk together flour, oats, baking soda, and salt. Fold flour mixture into the sugar mixture just until combined. Fold in peanuts, raisins, sunflower seeds and chocolate chips, if using.
  • Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Bake for 10-12 minutes or until cookie edges have set but the center still looks soft. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.


Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Freezing Instructions: You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. 


Calories: 161kcal, Carbohydrates: 16g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 154mg, Potassium: 138mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

Rate and comment

Recipe Rating


  1. Linda Lacy says:

    What seed are you using?? I want to fix these cookies for my husband but I can’t until I find out what seed your using! Please respond ASAP to my email.

    1. Yumna J. says:

      Hi Linda, the recipe card is right above the comment section and lists the full ingredients. I used sunflower seeds. Hope that helps! Enjoy!

  2. Ali says:

    The best cookies!!

    1. Yumna Jawad says:

      Thank you!!

  3. Katie says:

    I made this recipe with a few substitutions based on what I had on hand: a mashed banana instead of applesauce, instead of avocado oil I use half melted coconut oil and half tahini plus an extra tablespoon tahini and i used a variety of mixed nuts (Brazil, walnut, almond) plus the sunflower seeds. I also had no dried fruit or raisins and used more than 1/4 cup chocolate chips. Delicious! Top notch flexible recipe. Mixture of tasty and hearty. Thanks!

    1. Yumna Jawad says:

      So glad you were able to make it work with what you had and enjoyed! Yay!!

  4. Claire says:

    These are great!! I swapped the oil for greek yogurt since we’re not vegan and they are chewy with the perfect amount of mix ins! Trader Joe’s vegan trail mix cookies were a huuuge staple in our house until they recently discontinued them 😭 These are the best dupe I have found!

    1. Yumna Jawad says:

      Thank you! So glad you gave this a try and enjoyed too!

  5. Elina says:

    Amazing cookies, thank you so much for this great recipe!! I used chopped almonds instead of peanuts, works just fine 😊👌

    1. Yumna Jawad says:

      Happy to have shared! Yay!!

  6. Tammy S says:

    Very good, quick and easy!

    1. Yumna Jawad says:

      Thank you so much!