Vegan Trail Mix Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 tbsp ground flaxseed</li><li class="ingredients-single-item">6 tbsp water</li><li class="ingredients-single-item">80g coconut oil, softened (not melted)</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g plain flour</li><li class="ingredients-single-item">120g rolled oats</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">½ tsp cinnamon</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">70g dairy-free dark chocolate chips</li><li class="ingredients-single-item">40g chopped walnuts (or almonds)</li><li class="ingredients-single-item">30g pumpkin seeds</li><li class="ingredients-single-item">40g dried cranberries</li><li class="ingredients-single-item">30g dried apricots, chopped</li><li class="ingredients-single-item">Flaky sea salt for topping (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking trays</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. In a small bowl, combine the ground flaxseed with water, stir well, and set aside for 5 minutes to create your flax eggs. This mixture will thicken and become gel-like, providing the binding properties that eggs would normally contribute.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, cream together the softened coconut oil, brown sugar, and granulated sugar until well combined and slightly fluffy, about 2 minutes. The mixture won't become as light as traditional butter-sugar combinations but should be well incorporated. Add the vanilla extract and flax egg mixture, beating until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt. The cinnamon adds warmth while complementing the dried fruits perfectly. Gradually add this dry mixture to your wet ingredients, mixing until just combined. Over-mixing will develop the gluten in the flour and result in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Fold in the chocolate chips, chopped nuts, pumpkin seeds, dried cranberries, and chopped apricots until evenly distributed throughout the dough. The variety of add-ins creates a beautiful texture contrast and ensures every bite offers different flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a tablespoon or cookie scoop, portion the dough into approximately 18 balls and place on the prepared baking trays, leaving about 5cm between each. Slightly flatten each cookie with your palm - they won't spread as much as butter-based cookies. If desired, sprinkle a tiny pinch of flaky sea salt on top of each cookie to enhance the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 11-13 minutes, until the edges are golden brown but the centers still look slightly soft. They may appear underdone, but will firm up as they cool. For chewier cookies, bake for the shorter time; for crispier cookies, bake for the longer time.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely. This resting period allows the cookies to set properly. Once cooled, store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.</li></ol>