Healthy Trail Mix Cookies! I’ve had this recipe in my back pocket for a few months now and I’m excited to finally share it with you! These chunky cookies resemble the classic monster cookie in all of the best ways. They’re chewy, crunchy, deliciously nutty, and incredibly easy to make.
My goal with this recipe was to create a healthier cookie that still managed to satisfy dessert cravings. And these cookies do just that, while also offering fiber, healthy fats, and protein. Even better, leave the mixer tucked away because this cookie dough only requires a couple of bowls to come together.
Keep these Trail Mix Cookies on hand throughout the week for a feel-good treat or mix them up to serve at a party, take on a hike, road trip, or camping trip. This time around, I’m featuring them in my Casual Summer Dinner Party as a simple dessert to finish out the meal. These Trail Mix Cookies are unique yet familiar, making them perfect for a casual dinner with friends.
But if you really want to hit a homerun with guests, serve these healthyish cookies with a scoop of ice cream, or take it up another notch and sandwich a scoop of ice cream between two cookies for a fun dessert reminiscent of childhood.
Use what you like!
These cookies are incredibly easy to personalize. So if you aren’t a fan of coconut, leave it out! Don’t want to track down cocao nibs? Leave those out too and supplement with more chocolate chips (because come on, when it comes to chocolate more is better).
Don’t complicate it, just use whatever kind of nuts or seeds you have on hand or prefer, these babies are resilient!
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make these trail mix cookies!
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These chunky Trail Mix Cookies resemble the classic monster cookie in all of the best ways. Chewy, crunchy, nutty, and healthy, these cookies are a homerun! Not only are they easy to make, but these cookies are incredibly versatile. Use whatever nuts, seeds, or dried fruit you like or have on hand.
- 1 cup old-fashioned rolled oats (3 ounces)
- ¾ cup white whole-wheat flour (4 ounces)
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon baking soda
- ⅓ cup almond butter
- 5 tablespoons unsalted butter, melted and cooled
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 cup coconut sugar, finely ground into a powder in a spice grinder or packed brown sugar (light or dark)
- ½ cup dried cherries, roughly chopped or raisins
- ½ cup raw pepitas (pumpkin seeds)
- ¼ cup toasted and roughly chopped almonds or pecans
- ¼ cup dark chocolate chips
- ¼ cup unsweetened large coconut flakes
- 2 tablespoons cocao nibs (optional)
Heat oven to 350ºF with rack set in middle position. Line 2 baking sheets with parchment paper.
Whisk together oats, flour, salt, cinnamon, and baking soda in a bowl.
Whisk almond butter, butter, egg, and vanilla in a large bowl. Grind coconut sugar in a spice grinder until finely ground into a powder, 1 minute. Stir sugar into almond butter mixture until smooth. Stir in oat mixture until just combined, then stir in cherries, pepitas, almonds, chocolate chips, coconut, and cocao nibs.
Working with 1 heaping tablespoon of dough at a time (28 grams), roll into balls and space 2 inches apart on prepared sheets.
Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are soft and puffy, 12–15 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes then transfer to a wire rack to cool completely or serve warm.
What you’ll need for this recipe:
- Spice grinder
- Baking sheets
Storing: Store cookies in an airtight container for up to 1 week.
Freezing: You can freeze some (or all) of the cookie dough for later, simply portion the dough out like you would in preparation for baking. Transfer dough balls to parchment lined baking sheets or plates; freeze until solid, at least 1 hour. Transfer frozen dough balls to a zipper-lock bag or arrange in layers in an air-tight container and return to freezer. Dough will keep for up to 2 months in freezer. When ready to bake, simply bake frozen dough balls according to recipe instructions, adding more baking time as needed.
Vegan option: Swap 5 tablespoons coconut oil in for the butter and use vegan chocolate chips to make these cookies vegan-friendly.