AuthorLeah St John, CHN
RatingDifficultyBeginner

These delectable soft and chewy Apple Trail Mix Cookies are gluten-free, oil-free, peanut-free, and vegan. They are delightful with a cup of tea or as a grab and go snack* for school or work. Trust us, you won't be able to eat just one!

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Yields15 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 ½ cups quick oats
 1 ½ cups oat flour
 ½ cup dried cranberriesfruit juice sweetened
 1 tbsp Ceylon cinnamon
 2 cups grated apple about 2 large apples
 ½ cup water
 ¼ cup maple syrup
 3 tbsp sunflower seed butter
 2 tsp vanilla extract
 ¾ cup Brazil nuts
 ½ cup vegan dark chocolate

1

Preheat oven to 375°F and line a large baking sheet with parchment paper.

2

Mix the quick oats, oat flour, cranberries, and cinnamon in a bowl.

3

In a separate bowl, mix the maple syrup, sunflower seed butter, and vanilla until well combined.

4

Add the grated apple, wet mix, and 2 tbsp of water to the dry mix. Stir the mixture, adding water 2 tbsp at a time until it comes together forming a firm cookie dough texture.

5

Add some water to a small dish and set to the side. Using an ice cream scoop, place level scoops of the cookie dough about 1 1/2 - 2 inches apart on the baking sheet. Wet your fingers with the water, and press them down, forming discs that are about 3 1/2 inches in diameter. Sprinkle the chopped brazil nuts on top, and lightly press them down into the cookies.

6

Bake the cookies for 20-22 Minutes, or until golden underneath.

7

During the last 5 minutes, melt half of the chocolate in a double boiler on low heat on the stovetop. Turn the heat off, and add the other half of the chocolate, stirring until it has all melted.

8

Once you've removed the cookies from the oven, drizzle the melted chocolate on top. Transfer them to a cooling rack, and you can either eat them while they're warm or wait for a while until the chocolate has hardened (the time can vary depending on room temperature).

9

Enjoy with a cup of tea or a glass of plant-based milk!

Notes
10

* If you are making these as a grab and go snack, it is best to mix the brazil nuts and chocolate (chips or diced) in with the cookie dough.

11

This recipe makes about 13-15 cookies.

12

If you don't like brazil nuts, you can replace them with another nut such as walnuts, pecans, or macadamia nuts.

13

They can be stored in an airtight container in the fridge for up to 4 days (if they last that long!).

Ingredients

 1 ½ cups quick oats
 1 ½ cups oat flour
 ½ cup dried cranberriesfruit juice sweetened
 1 tbsp Ceylon cinnamon
 2 cups grated apple about 2 large apples
 ½ cup water
 ¼ cup maple syrup
 3 tbsp sunflower seed butter
 2 tsp vanilla extract
 ¾ cup Brazil nuts
 ½ cup vegan dark chocolate

Directions

1

Preheat oven to 375°F and line a large baking sheet with parchment paper.

2

Mix the quick oats, oat flour, cranberries, and cinnamon in a bowl.

3

In a separate bowl, mix the maple syrup, sunflower seed butter, and vanilla until well combined.

4

Add the grated apple, wet mix, and 2 tbsp of water to the dry mix. Stir the mixture, adding water 2 tbsp at a time until it comes together forming a firm cookie dough texture.

5

Add some water to a small dish and set to the side. Using an ice cream scoop, place level scoops of the cookie dough about 1 1/2 - 2 inches apart on the baking sheet. Wet your fingers with the water, and press them down, forming discs that are about 3 1/2 inches in diameter. Sprinkle the chopped brazil nuts on top, and lightly press them down into the cookies.

6

Bake the cookies for 20-22 Minutes, or until golden underneath.

7

During the last 5 minutes, melt half of the chocolate in a double boiler on low heat on the stovetop. Turn the heat off, and add the other half of the chocolate, stirring until it has all melted.

8

Once you've removed the cookies from the oven, drizzle the melted chocolate on top. Transfer them to a cooling rack, and you can either eat them while they're warm or wait for a while until the chocolate has hardened (the time can vary depending on room temperature).

9

Enjoy with a cup of tea or a glass of plant-based milk!

Notes
10

* If you are making these as a grab and go snack, it is best to mix the brazil nuts and chocolate (chips or diced) in with the cookie dough.

11

This recipe makes about 13-15 cookies.

12

If you don't like brazil nuts, you can replace them with another nut such as walnuts, pecans, or macadamia nuts.

13

They can be stored in an airtight container in the fridge for up to 4 days (if they last that long!).

Apple Trail Mix Cookies (Gluten-Free)