These satisfying trail mix cookies hit the spot when you are craving something sweet but more fiber-packed and hearty than your regular cookie. Gluten-free and dairy-free.
A Trail Mix Cookie!
A trail mix cookie. Now, this is my kind of cookie. (And as you know from several of my other recipe posts, including Oatmeal Chocolate Chip Cookies, Whole Grain Cocoa Cookies, and Whole Wheat Almond Cookies, I love a hearty, slightly less sweet cookie.)
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.
Adapted from Mountain Mama Cooks
- 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.
Of course, you could use any dried fruit or nuts that you like. Honestly, I rarely make a recipe exactly the same each time as I love to mix it up and also just use whatever we have on hand at the time.
A Sophisticated Combination
I absolutely 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.
My kids prefer cookies without dried fruit of any kind, which means when I make these I often end up freezing them and having them on hand for my husband and me. Maybe one day my kids will also learn to love this slightly more sophisticated combination, but in the meantime, more for us!
Satisfying Trail Mix Cookies for the Win
So whether you need cookies to:
- serve your kids after school,
- have as an alternative to trail mix on your next outdoor adventure,
- keep on hand for yourself as a mid-afternoon snack, or
- enjoy as a bedtime snack with a glass of milk,
give these a try. You’re gonna’ love them!
Satisfying Trail Mix Cookies
- 1 ½ cups old-fashioned oats certified gluten-free if needed
- ½ cup almond meal
- ¼ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt or Kosher salt (coarse)
- ¼ cup shredded, unsweetened coconut
- ¼ cup chopped or slivered almonds or another nut such as walnuts, pecans, cashews, or pistachios
- ¼ cup chopped hazelnuts or another nut such as walnuts, pecans, cashews, or pistachios
- 1 tablespoon chia seeds
- ⅓ cup dried cranberries or cherries
- ⅓ cup chopped dark chocolate or chocolate chips dairy-free if needed
- 2 large eggs
- ¼ cup canola, avocado, or melted coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- In a food processor, add 1 cup of the oats and process until it resembles 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.
Text updated January 2021.