Summit Cookies Recipe

A great vegan snack for hiking, outdoor activities, or to beat the afternoon slump!

These vegan summit cookies are made with oats, almonds, seeds, nut butter, coconut, and chocolate chips for a satisfying plant based snack. They offer fibre, unsaturated fats, and just the right amount of sweetness, making them a practical option for hikes, ski days, school snacks, or steady afternoon energy.

They also freeze well, so you can make a batch ahead of time and keep them ready for your next outdoor adventure.

Makes 16-18 cookies

What You Need:

Wet Ingredients

• 1 tablespoon ground flaxseed
• 2 tablespoons warm water
• 1/4 cup nut butter of choice
• 3 tablespoons plant based milk, such as almond, soy, or oat milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup large flake rolled oats, blended into oat flour
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup blanched sliced almonds
• 1/4 cup brown sugar
• 1/2 cup unsweetened shredded coconut
• 1/3 cup mini chocolate chips
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds
• 2 tablespoons chia seeds
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

How To Prepare the Summit Cookies:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, mix the ground flaxseed with warm water. Let it sit for at least 5 minutes to gel.
3. Add 1 cup of large flake rolled oats to a food processor and blend into a fine oat flour.
4. In a large bowl, mix together the oat flour, whole wheat flour, rolled oats, sliced almonds, brown sugar, coconut, chocolate chips, sunflower seeds, pumpkin seeds, chia seeds, cinnamon, baking powder, and baking soda until combined.
5. In a medium bowl, whisk together the flaxseed mixture, nut butter, plant based milk, maple syrup, and vanilla until smooth.
6. Add the wet ingredients to the dry ingredients and mix until combined.
7. Using your hands, form the dough into balls and place them on the prepared baking sheet a few inches apart. The dough will be drier than typical cookie dough, but it should hold together when pressed.
8. Gently flatten each dough ball into a cookie shape.
9. Bake for 13 to 15 minutes, or until the bottoms are golden brown.
10. Allow the cookies to cool on the baking sheet for at least 5 minutes before moving them. They will be crumbly when warm and will firm up as they cool.

Note: These cookies freeze well. Store in an airtight container or freezer safe bag.

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