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Stack of 3 trail mix cookies on parchment paper
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5 from 39 votes

Trail Mix Cookies

These chunky Trail Mix Cookies are made rolled oats and loaded with peanuts, raisins, sunflower seeds and chocolate chips; vegan & delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 servings
Calories 161kcal
Author Yumna Jawad

Ingredients

Instructions

  • 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.

Video

Notes

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. 

Nutrition

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