Vegan Trail Mix Cookies
Adapted from Hope 360, a publication I picked up at the health food store check-out stand
Recipe type: Breakfast, snack, dessert, baked goods
Serves: 30 cookies
  • 1½ cups whole-wheat pastry flour or gluten-free all purpose flour
  • 1 cup shredded carrot
  • 1½ cups unsweetened coconut (shredded or finely chopped)
  • ⅔ cup coconut sugar
  • 1½ cups rolled oats or quinoa flakes
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup water
  • ¼ cup olive oil or melted coconut oil
  • ¼ cup unsweetened applesauce
  • 1 tablespoon vanilla extract
  • 1 cup dark chocolate chips
  • 1 cup chopped pecans, lightly toasted
  • 1 cup dried cranberries or cherries
  1. Preheat the oven to 350˚F. Mix the flour, oats, sugars, carrot, coconut, baking powder, and salt together in a large bowl. In a separate bowl, mix together water, oil, applesauce, and vanilla. Add wet mixture to dry. Stir to combine. Fold in the chocolate chips, pecans, and cranberries.
  2. Scoop the batter by two rounded tablespoons each onto a baking sheet, pushing in any stray pieces. Bake for 20-25 minutes, or until lightly golden. Cool for 2 minutes on the pan, and then remove to a rack to cool completely. Once cooled, the cookies can be stored in an air-tight container for three or four days (that is, if they are not eaten first!).
  3. *If you can’t find whole wheat pastry flour, substitute ¾ cups all purpose flour and ¾ cups whole wheat flour.
Recipe by Spoon With Me at