Name: Trail Mix Cookies
Yield: 24 cookies
Cuisine: Vegan
Ingredients: ¾ cup vegan butter, softened; ¾ cup brown sugar; ½ cup granulated sugar; ½ cup plain unsweetened plant yogurt (or 6 Tbsp aquafaba); 2 tsp vanilla extract; 2¼ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 cup old-fashioned rolled oats; ½ cup vegan chocolate chips; ½ cup vegan peanut butter chips; ½ cup chopped peanuts; ½ cup raisins or dried cranberries; ¼ cup sunflower seeds (optional); ¼ cup pumpkin seeds (optional)

INGREDIENTS

24 cookies

¾ cup vegan butter, softened
¾ cup brown sugar
½ cup granulated sugar
½ cup plain unsweetened plant yogurt (or 6 Tbsp aquafaba)
2 tsp vanilla extract
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup old-fashioned rolled oats
½ cup vegan chocolate chips
½ cup vegan peanut butter chips
½ cup chopped peanuts
½ cup raisins or dried cranberries
¼ cup sunflower seeds (optional)
¼ cup pumpkin seeds (optional)

METHOD

Make it

1
Preheat oven to 350°F.
2
Cream together the vegan butter and both sugars.
3
Mix in the plant yogurt or aquafaba and vanilla.
4
Whisk together the flour, baking soda, and salt.
5
Add the dry ingredients to the wet ingredients and mix until just combined.
6
Fold in the oats and all of the mix-ins.
7
Scoop onto parchment-lined baking sheets, spacing the cookies about 2 inches apart.
8
Bake 10–12 minutes, until the edges are lightly browned.
9
Let cool on the baking sheet for 5 minutes before moving to a wire rack.

Cooking notes

Binder options: ½ cup plain unsweetened plant yogurt or 6 tablespoons aquafaba, replacing the earlier applesauce binder.
No commercial egg replacer or flax is required.
Use plant-based chips; peanut butter chips are not necessarily vegan.
If raisins or cranberries are unavailable, replace them with more vegan chips or chopped nuts.