Whether you are craving something sweet or looking for a healthier cookie, these gluten free trail mix cookies hit the spot! Loaded with nutritious ingredients such as oats, dried fruit, nuts, Chia seeds, unsweetened coconut, dark chocolate and eggs–they are a wholesome treat you will love!
A trail mix cookie. Now this is my kind of cookie. (And as you know from several of my other recipe posts, including Healthy Oatmeal Chocolate Chip Cookies and Whole Grain Cocoa Cookies, I love a better-for-you-cookie. Why eat a super-sugary, white flour cookie if a healthier one is just as satisfying–and leaves you feeling better about yourself?)
- One of the main changes I made was taking out the peanut butter—we are just not peanut butter cookie fans in this house! (OK, the exception being my husband). Plus, I figured this was a good swap for anyone with peanut allergies.
- Instead of peanut butter, I used 2 eggs, which added a little protein and made the cookies a bit more cake-like in texture.
- In addition, we skipped the cinnamon because I would rather the other flavors shine through.
- We also used hazelnuts instead of pistachios, and dried cherries instead of dried blueberries.
You could certainly use any dried fruit or nuts that you like. I love the combination of dark chocolate and tart dried cherries–but I realize that dried fruit is not for everyone. In that case, just leave it out! Likewise, if your kids don’t like nuts or have nut allergies, leave them out or try using pumpkin and/or sunflower seeds instead.
So whether you need some cookies to serve your kids after school, as an alternative to trail mix on your next outdoor adventure, or to have on hand for yourself as a mid-afternoon snack, give these a try. You’re gonna love them!
- 1½ cups oats, gluten-free if needed
- ½ cup almond meal
- ¼ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon coarse (Kosher or sea) salt
- ¼ cup shredded unsweetened coconut
- ¼ cup chopped or slivered almonds
- ¼ cup chopped hazelnuts or pecans
- 1 tablespoon chia seeds
- ⅓ cup dried cherries or cranberries
- ⅓ cup dark chocolate chips (or chopped chocolate bar), dairy free if needed
- 2 large eggs
- ¼ cup organic canola or melted coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- In a food processor, add 1 cup of the oats and grind into a flour. Reserve the remaining ½ cup as is.
- Preheat oven to 350 degrees F.
- Line 2-3 baking sheets with parchment paper or a silicone nonstick baking mat.
- In a large mixing bowl, combine the ground oats through the chocolate.
- In a small bowl, whisk together the eggs, oil, maple syrup, and vanilla.
- Add the egg mixture to the dry ingredients and stir to combine.
- Using a small scooper or spoon, drop cookies onto prepared cookie sheets.
- Bake for 12-14 minutes until set and golden brown. Transfer to a cooling rack.