Healthy Trail Mix Cookies are a delicious and healthy breakfast, snack, or dessert that is perfect for on the go. These cookies are inspired by the trail mix that I make with my kids before we go hiking; made with oats, nuts, chocolate and dried fruit. Before we go hiking I pull our choclate chipsm dried fruit and nuts, and my kids make their own trail mix. Just like my kids customaize their trail mixm these healthy trail mix cookies can be customized to your liking. You can add or remove any nuts, seeds, or dried fruit that you like. Why You'll Love These Healthy Trail Mix Cookies:Nutrient-Packed: These cookies are loaded with wholesome ingredients like oats, nuts, and dried fruits, making them a nutritious treat.Reduced Sugar: These cookies only havw 1/3 cup of brown sugar which is much lower in sugar compared to typical cookie recipes.Customizable: Feel free to tailor the trail mix to your liking, adding your favorite nuts, dried fruits, and dark chocolate.Quick and Easy: You can whip up a batch of these cookies in no time, making them perfect for your busy lifestyle.Perfect Snacking: Enjoy these cookies as a healthy snack, post-workout fuel, or a nutritious dessert option.Looking for more nutritious dessert ideas? Check out some of my favorite healthy cookie recipes!Healthy Carrot Cake CookiesMonster Protein Breakfast CookiesVegan + Gluten Free Banana Almond Breakfast Cookies
Ingredients
- 1 cup salted creamy almond butter
- 2 large eggs, room temperature
- 1/3 cup light brown sugar
- 1 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 cup old-fashioned rolled oats
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ tsp cinnamon
- ½ cup chocolate chips
- ¼ cup chopped pistachios or cashews
- ¼ cup raisins
- flaky sea salt, for topping (optional)
Instructions
- Preheat oven to 350ºF and line a sheet pan with parchment paper.
- In a large bowl, whisk together the almond butter, room temperature eggs (as to not solidify the coconut oil), brown sugar, coconut oil, vanilla and almond extract.
- Add oats, baking soda, salt and cinnamon and stir well to combine. Fold in chocolate chips, nuts and raisins.
- Scoop dough (about 2 tablespoons per cookie) onto prepared sheet pan, spacing them about 2 inches apart. Gently press down with the palm of your hand to slightly flatten the dough.
- If desired, sprinkle cookies with a pinch of flaky salt.
- Bake for 9 to 11 minutes, until the edges are just set.
- Let the cookies cool for 15 minutes on baking sheet to set before transferring them.
- Store in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 1 week
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