Trail Mix Cookies (vegan)
Stuffed with choc chunks, oats, walnuts, and pretzels, these cookies are definitely fun. They're chewy, soft, and crunchy all at the same time. A great sweet snack!
Originally, I wanted to create a vegan kitchen sink cookie. But kitchen sink cookies normally have caramel and toffee in them. I wanted something simpler but just as delicious!! So I thought these fell into more of a trail mix category. Luckily for me, my friends took a bite and guessed the name without my telling them. :)
These cookies have a similar base to that of my vegan chocolate chip cookies - the combination of both vegan butter and almond butter. So not oil-free, but that's okay. These cookies have a great texture, so the butter pays off.
The difference between this batter and my chocolate chip one (besides the excess toppings) is the addition of veg milk and the extraction of granulated sugar. I used solely brown sugar in order to make sure the cookies are a tad chewy, and I added milk to balance out the dryness of the toppings. And the balance works out well!!
I also decided to make these cookies a bit larger than normal. Chunky cookies rock! Just like ice cream, the more crunchies inside, the better. The thicker, the better. These cookies bring that to the table!
Try these out if you're looking for some fun cookies! Cookie challenge week is going great so far;) I hope you're trying these recipes. Check back tomorrowđź’—
Originally, I wanted to create a vegan kitchen sink cookie. But kitchen sink cookies normally have caramel and toffee in them. I wanted something simpler but just as delicious!! So I thought these fell into more of a trail mix category. Luckily for me, my friends took a bite and guessed the name without my telling them. :)
These cookies have a similar base to that of my vegan chocolate chip cookies - the combination of both vegan butter and almond butter. So not oil-free, but that's okay. These cookies have a great texture, so the butter pays off.
The difference between this batter and my chocolate chip one (besides the excess toppings) is the addition of veg milk and the extraction of granulated sugar. I used solely brown sugar in order to make sure the cookies are a tad chewy, and I added milk to balance out the dryness of the toppings. And the balance works out well!!
I also decided to make these cookies a bit larger than normal. Chunky cookies rock! Just like ice cream, the more crunchies inside, the better. The thicker, the better. These cookies bring that to the table!
Try these out if you're looking for some fun cookies! Cookie challenge week is going great so far;) I hope you're trying these recipes. Check back tomorrowđź’—
Trail Mix Cookies
Makes 24 cookies
Ingredients
- 3/4 cup of soft vegan butter
- 1/3 cup smooth almond butter
- 3/4 cup brown sugar
- 2 Tbs plant milk
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking soda
- 2 cups flour
- 1 cup old fashioned/rolled oats
- 1/2 cup broken pretzel sticks
- 1/2 cup chopped walnuts
- 3/4 cup chocolate chunks (or chips)
Directions
- Preheat the oven to 350 degrees.
- Using a spatula or wooden spoon, mix together the butter, brown sugar, and almond butter. The mixture should end up smooth with a light brown color.
- Fold in the milk and vanilla completely.
- Mix in the baking soda, salt, and one cup of the flour until all is combined.
- Fold in the other cup of flour and all of the oats. The batter should be kind of thick but smooth.
- Lastly, mix in the choc chunks, walnuts, and pretzels.
- Scoop out and roll together 2 Tbs of dough for each cookie. Spread them out along baking sheets and flatten the tops with your palm. This will make a wider cookie (they don't spread much)!
- Bake for about 10 minutes, and then allow them to cool for at least that. Enjoy!
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