Trail Mix Cookies

Trail Mix Cookies - Photo

Soft and Chewy Trail Mix Cookies are a fun afternoon snack, healthy treat or the perfect snack for your next adventure.  These cookies are easier to eat on the go then a handful of trail mix and are packed with nuts, seeds and oats for a protein and energy boost!  I personally love the combo of the nuts and seeds with dark chocolate (which also has less sugar) but feel free to swap in your favorite chocolate or m&ms.  I like to have fun using different trail mix combinations based on what I have on hand.  

Trail Mix Cookie Ingredients - Photo

They come together with basic ingredients in one bowl without any special equipment.  These make them a great option for an easy recipe to make with children.  My children enjoy choosing what special additions get included.  I love how adaptable these cookies are based on your dietary needs and what you have on hand.

Tips & Adaptations for Trail Mix Cookies

  1. To make dairy free, substitute the same amount of your favorite dairy free butter (I love earth’s balance) or coconut oil (will add a coconut hint to cookies).  Additionally make sure your chocolate is dairy free (I like enjoylife the best).  
  2. To make gluten free, use 1 1/2 cups of 1-1 gluten free flour (this is my favorite).  Additionally, make sure your oats are certified gluten free.  
  3. Dark Chocolate chips – are my favorite for taste and sugar but my kids prefer semi-sweet.  So I switch up what I use for these cookies.  Feel free to use your favorite chocolate, white chocolate, or m&ms.  
  4. Nuts – use your favorite.  I like to toast my nuts and give them a rough chop before hand.  You have the option to eliminate nuts if you have an allergy or want to make them for school.  
  5. Seeds – sunflower, pumpkin, hemp or flax.  Use your favorite or if you don’t like any feel free to leave them out or add more nuts. 
  6. Dried Fruit- we usually add raisins, but we also like dried cranberries or chopped dates.  You could also use apricots. 
Trail Mix Cookie Recipe - Photo

To Save Dough for Later

  1. Portion out the cookie dough on the parchment lined sheet pan.
  2. Refrigerate or freeze for 1 – 2 hours or until firm. 
  3. After they have chilled transfer dough balls to a sealed container or sealed plastic bag.  
  4. They will keep uncooked in the refrigerator for up to a week and in the freezer for up to 2 months.  
  5. When ready to bake:
    1. Bring to room temperature on a parchment lined sheet pan and continue with step 7
    2. OR bake chilled or frozen dough, but add 2 additional minutes to baking time (total time will be 12-14 minutes).  Additionally, you may need to flatten cookies out with spatula halfway through baking. 
Gluten & Dairy Free Trail Mix Cookies - Photo

Trail Mix Cookies

Soft and Chewy Trail Mix Cookies are a fun afternoon snack, healthy treat or the perfect snack for your next adventure. 

  • 3/4 cup whole wheat flour (or use a 1-1 gluten free flour )
  • 3/4 cup all-purpose flour (or use a 1-1 gluten free flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • ½ cup (1 stick) unsalted butter (Earth’s Balance or Coconut Oil for Dairy Free )
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3/4 cup rolled oats
  • 2 cups trail mix or any combo of: (chopped toasted nuts pecanssliced almonds, chocolate chips, dried fruit, sunflower seeds & pumpkin seeds (I typically do 3/4 cup dark chocolate chips 1 1/4 nuts & seeds and raisins))

  1. Preheat oven to 350 and line a baking sheet with parchment paper.

  2. Melt butter and let cool 1-2 minutes.

  3. Meanwhile measure and whisk together flours, sugar, baking soda, baking powder, salt, and cinnamon until well combined.

  4. Add eggs and vanilla to flours and break up the yolks. Then add butter and mix all together with a spatula until fully combined and is a dough consistency.
  5. Next fold in oats and trail mix until well combined.
  6. Using a tablespoon or medium scoop portion dough onto sheet pan about 2 inches apart.
  7. Bake in the preheated oven for 10 minutes.
  8. Let cool for 2 minutes on baking sheet before transferring to cooling rack to cool completely (if you have the patience).

Note: The quantity of cookies will depend on what type of measuring spoon you use.  I use a medium scoop.  

Dessert, Snack
cookie, Cookies, Dairy Free, desserts, easy dessert, Easy Recipe, Gluten Free, healthy, healthy treat, lunchbox Idea, One Bowl, snacks

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