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.