Coppermine trail mix cookies.

Trail mix but make it a cookie 😉 Take these bad boys with you on a snowshoe adventure or cross-country ski in the woods. A perfect snack packed with goodness and energy to fuel your winter activities! The Oat Company is a local company here in St. John’s, Newfoundland that makes healthier snacks using raw ingredients that are 100% natural, vegan and mostly organic. What’s not to love? They can be found here: or on instagram @theoatcompany

Give this recipe a try and let me know what you think!

Happy Wednesday, friends!


Les xx


Coppermine trail mix cookies.

  • Author: Lesley O’Neill
  • Prep Time: 10 minutes
  • Cook Time: 12-15 mins
  • Total Time: 25 minutes
  • Yield: 1214 cookies 1x
  • Category: dessert, vegan, gluten-free, dairy-free
  • Method: oven
  • Diet: Gluten Free



  • 1 cup oat flour*
  • 2/3 cup almond flour
  • 1/2 cup rolled oats
  • 1 1/2 t cinnamon
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t sea salt
  • 1 pouch @theoatcompany Coppermine Trail Mix


  • 1/4 drippy almond butter 
  • 1/4 cup unsweetened applesauce
  • 1/4 cup + 2 T maple syrup
  • 3 T coconut sugar
  • 1 flax egg** (or sub a regular egg if that’s your jam!)
  • 3 T melted coconut oil
  • 1 t vanilla


In a large bowl, combine all ingredients (except for the trail mix) and stir well.

In another bowl, add all wet ingredients (including the coconut sugar) and whisk until well combined. Pour the wet ingredients into the dry and stir with a large spoon. Once combined, fold in the trail mix. The best way to get uniform cookies is by using a medium sized ice cream scoop. Scoop the cookie dough onto a parchment-lined cookie sheet and flatten slightly with the back of a fork. I topped my cookies with millet but you could also top them with extra trail mix or flaky sea salt. The sky’s the limit! Bake for 12-15 mins or until golden brown. Allow cookies to cool completely before storing.


*Oat flour can easily be made by blending rolled oats in a blender. Blend until the oats become a fine, flour-like consistency. Add 1 1/4 cups oats to yield ~ 1 cup oat flour.

** Flax egg: 1 T ground flax + 3 T water. Allow the ‘egg’ to thicken for approximately 10 minutes.

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