Trail Mix Cookies

  • Prep Time: 10 minutes
  • Cook Time: 10-15 minutes
  • Servings: 12 cookies


  • 1 cup almond flour
  • ¾ cup gluten-free rolled oats
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ¼ cup peanut butter (or any nut butter)
  • 3 tablespoons Ripple Vanilla Milk
  • 3 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/3 cup vegan chocolate chips (or chopped vegan chocolate)
  • ¼ cup dried fruit of choice (dried blueberries, cranberries, cherries)
  • 3 tablespoons peanuts, (or any other nut) roughly chopped
  • 2 tablespoons pumpkin seeds


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. To a large mixing bowl, add almond flour, oats, cinnamon, and salt. Whisk to combine.
  3. Add peanut butter (or nut butter), Ripple Vanilla Milk, maple syrup, coconut oil, and vanilla extract. Use a spatula to stir and combine until smooth.
  4. Use the spatula to fold in the chocolate chips, dried fruit, peanuts, and pumpkin seeds.
  5. Using a small cookie scoop, or spoon, drop 2-inch cookie dough balls onto the prepared baking sheet, spacing the cookies 2-3 inches apart. Use your palm to flatten cookies slightly.
  6. Bake until cookies have puffed slightly and edges are golden, 10-15 minutes.
  7. Remove from oven and let cool to room temperature before serving. Serve with a glass of Ripple Vanilla Milk for dunking or take as a snack for your next hike!

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