Gluten Free Trail Mix Cookies (V+GF): a simple recipe for chewy, protein-packed trail mix cookies loaded with fruit, seeds and nuts. Vegan, gluten free, dairy free.
Fresh air, no screens, sturdy shoes and good company — sometimes a single hike can lift your whole week. Add a nutritious snack and the day becomes perfect. These gluten free trail mix cookies are one of my favorite treats to bring on a hike: chewy, satisfying, and packed with protein and healthy fats from seeds and nuts.
I lived for hiking when I lived in San Diego. Trails, beaches and open spaces were everywhere, and my sister Penny — who lived there before I did — introduced me to some of the best spots. Cowles Mountain and Torrey Pines quickly became favorite challenges. Cowles in particular is a climb that makes you work for the view, but the payoff is worth every step.
I remember my first real hike there — I was out of shape, nervous in new shoes, and surrounded by people who looked like they lived at the gym. Penny, ever encouraging, matched my slow pace, chatted to keep my mind off the burn, and cheered me on each time I wanted to give up. Every time I considered quitting, I pictured the view at the summit and kept going. When we reached the top, the 360° panorama of San Diego made the effort completely worth it.
Penny and that view reminded me why support matters — whether you’re starting a fitness habit, learning to cook, or trying something new. These cookies are dedicated to her and to anyone who lifts others up. They’re sturdy enough to bring on a hike, nourishing enough to fuel a busy day, and flexible enough to customize with your favorite mix-ins.
Why you’ll love these cookies:
- Simple whole-food ingredients
- Vegan, gluten free, and dairy free
- Chewy texture with satisfying crunch
- Packed with protein and nutrients from seeds and nuts
- Easy to prepare and highly customizable
- Great for hiking, lunchboxes, or on-the-go snacking
These cookies highlight cranberries, almonds and sunflower seeds, but you can swap in your preferred dried fruit or chopped nuts. They store well and make an excellent snack to keep you moving.
Gluten Free Trail Mix Cookies (Vegan, Gluten Free, Dairy Free)
Servings: 25 (about 30 cookies) • Prep: 10 mins • Cook: 10 mins • Total: 20 mins
Ingredients
Dry Ingredients
- 1 cup gluten-free rolled oats
- ½ cup gluten free oat flour
- ¾ cup unsweetened coconut flakes
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, whisked together and set for 15 minutes)
- ¼ cup melted coconut oil* (or substitute applesauce for a lower-fat option)
- ½ cup natural unsalted almond butter
- ½ cup coconut sugar
- 1 teaspoon pure vanilla extract
Add-ins
- ½ cup dried cranberries, chopped
- ½ cup almonds, sliced or finely chopped
- ½ cup sunflower seeds
Instructions
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together the oats, oat flour, coconut flakes, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, combine the flax eggs, melted coconut oil, almond butter, coconut sugar, and vanilla. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Stir with a rubber spatula or wooden spoon until well combined. Fold in the cranberries, almonds and sunflower seeds.
- Use a 2-tablespoon cookie scoop or spoon to portion dough onto the prepared sheet, spacing cookies evenly. Gently press each cookie with a fork to flatten slightly; they do not spread much while baking.
- Bake 8–12 minutes, until set and lightly golden.
- Immediately transfer cookies to a cooling rack using a flat, heatproof spatula. Cool completely before storing.
Notes
- Adapted from a breakfast cookie recipe. These keep in an airtight container for 1–2 weeks.
- To replace the coconut oil, applesauce is a common successful substitute (results may be slightly moister).
- Feel free to swap add-ins: replace cranberries with raisins or chopped dates, and use walnuts or pecans instead of almonds.
These trail mix cookies are my go-to when I need a portable, nourishing snack for outdoor adventures. They’re flexible, reliable, and — most importantly — tasty. Try them on your next hike or pack them for busy days.
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If you enjoy these cookies, you might also like Good Morning Breakfast Cookies or No Bake Cranberry Coconut Energy Bites — other simple, nourishing snacks that travel well.