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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 - Photo

Trail Mix Cookies

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings:30 cookies
Course:Dessert, Snack
Keyword:cookie, Cookies, Dairy Free, desserts, easy dessert, Easy Recipe, Gluten Free, healthy, healthy treat, lunchbox Idea, One Bowl, snacks

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).

Notes

Note: The quantity of cookies will depend on what type of measuring spoon you use.  I use a medium scoop.  
Did you make this recipe?I would love to see your creations! Snap a picture and tag @FoodPlayGo or #foodplaygo on Social Media!

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