Cranberry & Chocolate Trail Mix Cookie

Prep Time
10 Minutes

Cooking Time
20-25 Minutes

12 Servings

O-M-G. Are you ready babe? 

This new recipe is at the top of my charts right now. It is: Soft. Chewy. Moist. Incredibly satisfying. And… SO dam good 😍 It has literally been crushing every craving I’ve had the last few days (& trust me there have been lots!). 

Best part about these cookies is that they are of course vegan and gluten-free… But ALSO, kiddo approved 😉 Incorporate these into your next meal prep (or even  make them just because) and I promise you won’t regret it!

Oh, and PS: For the dried cranberries, I personally chose ones that didn’t have added sugar- but instead are sweetened with apple juice (the patience brand).


  • 6 tsp almond butter
  • 1 cup almond flour
  • 1 cup GF oat flour
  • 2 ripe bananas (mashed well)
  • 2 chia eggs (2 tbsp ground chia seed with 6 tbsp warm water)
  • 6 tsp coconut sugar
  • 2 tsp baking powder
  • 2 tsp avocado oil
  • 1/4 cup dried cranberries
  • 1/4 cup dark chocolate chips


STEP 1: Preheat oven to 350 degrees. Mix bananas and chia eggs in small bowl- set aside.

STEP 2: Mix all other ingredients together in a separate bowl- if unable to mix well with spoon, use hands. Mixture will be crumbly. Once well combined, mix in banana/chia seed mixture.

STEP 3: Spoon out onto a greased cookie sheet into flat rounds. Bake for 20-25 minutes or until golden brown. Allow to cool for 10 minutes on cookie sheet before moving to a cooling rack. Cool fully before eating.

And try not to eat the whole batch in one sitting…. 😉