Vegan cookies: Trail mix cookies

These cookies are a delicious and healthy snack you can keep in your fridge or freezer. They should keep in the freezer for a month – not that mine as ever lasted that long.

You will need:

1 and a 1/2 cups of rolled/quick oats

1/2 cup raw walnuts

1/2 cup shredded coconut (I prefer unsweetend)

1/4 cup raw cacao powder

9 dried figs/apricots

2 tablespoons honey

1/3 cup water

1/4 cup raw pumpkin seeds

1/4 cup dried cranberries

1/4 cup semi sweet chocolate nibs (You can also use chocolate chips that have been cut into smaller pieces)

This is how:

  1. Process the oats, walnuts and coconut in your processor. Once them have formed a powdery consistency add the cacao powder and pulse a few more times until combined.
  2. Now add the figs (hard stems removed) or apricots and honey into the processor. Blend until the figs have broken up and incorporated into the mixture. (The processor might hop around a bit at this stage – so hold on tight).
  3. Add the water and process the mixture until a sticky dough forms. Stop and scrape the sides of the bowl a few times while mixing.
  4. When combined, scrape the cookie mixture into a medium sized bowl and add the pumpkin seeds, cranberries and chocolate nibs.
  5. Knead the dough until everything is mixed in well. This may take a little time as the dough won’t be overly sticky.
  6. Firmly shape the dough into bite-size balls and flatten a little with your hand.
  7. Place the cookies onto a plate and let them sit in the freezer for a few hours before enjoying. Transfer to airtight container and keep in the fridge or freezer.
  8. The recipe makes 20 cookies.



This a tweaked recipe. The original is from

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