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.
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
- 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).
- 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.
- 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.
- 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.
- 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.
- Dried Fruit- we usually add raisins, but we also like dried cranberries or chopped dates. You could also use apricots.
To Save Dough for Later
- Portion out the cookie dough on the parchment lined sheet pan.
- Refrigerate or freeze for 1 – 2 hours or until firm.
- After they have chilled transfer dough balls to a sealed container or sealed plastic bag.
- They will keep uncooked in the refrigerator for up to a week and in the freezer for up to 2 months.
- When ready to bake:
- Bring to room temperature on a parchment lined sheet pan and continue with step 7
- 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.
Ingredients
- 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)
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Melt butter and let cool 1-2 minutes.
- Meanwhile measure and whisk together flours, sugar, baking soda, baking powder, salt, and cinnamon until well combined.
- 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.
- Next fold in oats and trail mix until well combined.
- Using a tablespoon or medium scoop portion dough onto sheet pan about 2 inches apart.
- Bake in the preheated oven for 10 minutes.
- Let cool for 2 minutes on baking sheet before transferring to cooling rack to cool completely (if you have the patience).
