Chewy Vegan Trail Mix Cookies

5 Minute Read

Written by Abby

Vegan, gluten-free chewy trail mix cookies featuring oats, medjool dates, nuts, and chocolate chips. Easy, satisfying, and healthy cookie recipe perfect for snacking on-the-go or for a sweet treat!

"Always pack snacks" is a motto we LIVE by. We even created Joolies snack packs, which contain 3 pitted medjool dates, to make on-the-go snacking easy, healthy, and delicious! When we're not snacking on Joolies we love a good trail mix (Lark Ellen Farm Sweet and Salty Mix  is one of our favorites) so why not make some of our favorite snacks into cookie form🍪?!

vegan trail mix cookies

These vegan trail mix cookies are chewy, moist on the inside, crispy on the outside, and easy to whip up! They are packed with healthy nuts and seeds, caramel-y Joolies pitted dates, and dark chocolate chunks. Plus, they are naturally sweetened with Joolies Date Syrup, making for the perfect on-the-go snack or even breakfast! Who doesn't love cookies for breakfast?! 

vegan trail mix cookies 

The best part (besides the delicious Joolies gems of course😉)

These cookies are 100% customizable. Don't have pepitas in your pantry? Swap for sunflower seeds or coconut flakes. The possibilities are endless. Just be sure to keep the measurements the same to maintain the perfect texture. 

vegan trail mix cookies

Ingredients in these cookies:

    1. Gluten-Free Oats
      • This serves as the base for our granola. If you are grain-free, feel free to substitute this out for another nut or coconut flakes. Oats do provide long-lasting energy and can be a great pre or post workout snack!
    2. Joolies Date Syrup 
    3. Joolies Pitted Dates 
      • Medjool dates give these cookies lil sweet caramel-y bites, while packing in good nutrients like magnesium, potassium, antioxidants and more.
    4. Seedible Creamy Sesame Butter 
      • This nut-free butter made from sesame seeds is key! It will act as a “butter” in this recipe making the cookies nice and moist.
    5. Coconut Flour
      • A little bit goes a long way! Since coconut flour is high in fiber, it's super absorbent--if your cookie batter seems too thick, add in some dairy-free milk. You can swap for almond flour, but you might need to add a bit more to bind everything.
    6. Coconut Oil 
      • You want this to be melted, so pop it into the microwave for 40ish seconds then pour directly into the mix. As an alternative, you can use avocado oil.
    7. Vanilla and Cinnamon 
      • These help to compliment the other flavors!  

Optional Add-ins:

    1. Phasey Seed Cycle Blend
      • This blend of flaxseeds, pepitas, chia seeds, and hemp seeds adds healthy omega-3 fatty acids and nutrients. 
    2. Lark Ellen Farm Sweet and Salty Mix 
      • This mix is full of sprouted almonds and cashews, chocolate chips, dried cherries, and more! It's the add-in that really takes these cookies to the next level😎
    3. Pepitas
      • Aka, pumpkin seeds! Pepitas are a great source of magnesium, iron, antioxidants and much more. You can read more about the benefits of pepitas here. Walnuts, Pistachios and Macadamia nuts are all great substitutes or additions as well.
    4. Dark Chocolate Chunks
  1.  
 
If you make this decadent treat, be sure to tag us on Instagram @jooliesdates and use the hashtag #jooliesdates so we can see all your date-able recreations! And you can always comment below! 
 
 Chewy Vegan Trail Mix Cookies

 

Chewy Vegan Trail Mix Cookies

Vegan, Gluten-Free, Refined Sugar-Free

  • prep time: 15 minutes
  • Cook time: 12-15 minutes
  • total time: 30 minutes
Servings: 10
 
INGREDIENTS:

*can substitute ground flaxseed or pepitas

DIRECTIONS:
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large bowl combine oats, coconut flour, salt, and Phasey seed blend and whisk together.
  3. In a medium bowl, mix Seedible, date syrup, vanilla, and coconut oil. 
  4. Pour the wet mixture over the dry mixture and mix until well combined. Fold in Lark Ellen Farms, medjool dates, and chocolate chips. 
  5. Use a cookie scoop to scoop the dough to form round, even scoops and place onto the lined cookie sheet. Gently flatten each cookie with your hand. 
  6. Bake for 12-15 minutes. Remove from oven and allow them to cool completely and enjoy! 

Store in an air-tight container for 7-10 days.