Healthy Trail Mix Cookies

These healthy trail mix cookies are soft, chewy and completely delicious! They’re packed with oats, nuts, seeds and sweetened with banana and maple syrup. Enjoy them as a healthy snack on the go or as part of a healthy breakfast.

a plate of stacked trail mix cookies in front of a green plant.

Summer is finally here, which means I’m trying to pack in as many camping, hiking, and road trips as possible! When it comes to packing food, I always try to have at least a couple of healthy, homemade options that I know are going to help keep me energized throughout the day. 

Along with protein balls, these trail mix cookies have been a staple for us when we head out for those summer adventures. They’re soft, chewy and hearty – almost like a cross between a granola bar and oatmeal cookie. They’re packed with nourishing ingredients like oats, banana, walnuts, and a mixture of seeds – pumpkin, sunflower, hemp and chia – for a good dose of protein, fibre and healthy fats. 

When we’re camping or on trips, you’ll often find me adding them to my breakfast when I want something a little sweet, but still nutritious. The perfect pairing with a cup of hot coffee or tea!

a plate of trail mix cookies/

Healthy Trail Mix Cookies

Recipe by Emily MaudeCourse: Snacks, Breakfast
Servings

24

cookies
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

These healthy trail mix cookies are soft, chewy and completely delicious! They're packed with oats, nuts, seeds and sweetened with banana and maple syrup. Enjoy them as a healthy snack on the go or as part of a healthy breakfast.

Ingredients

  • Dry Ingredients:
  • 1.5 cups rolled oats

  • 1/3 cup almond flour

  • 1/2 cup raw walnuts, roughly chopped

  • 1/4 cup each of raw pumpkin seeds, sunflower seeds and hemp hearts

  • 2 tbsp chia seeds

  • 1/3 cup dried cranberries, chopped

  • 1 tsp ground cinnamon

  • 1 tsp baking powder

  • 1/2 tsp sea salt

  • Wet Ingredients:
  • 1 medium ripe banana, mashed

  • 1/3 cup drippy almond butter (or other nut/seed butter)

  • 1/4 cup maple syrup

  • 1 tsp vanila extract

  • 1 large egg

Directions

  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • Add dry ingredients to a large bowl and stir to combine. In another bowl, whisk together the wet ingredients.
  • Add the wet ingredients to the dry ingredients and stir together. Let sit for 5 minutes. The dough will be wetter than a normal cookie dough.
  • Use an ice cream scoop or large spoon to scoop dough (~2 tbsp) onto the baking sheet and flatten out into a cookie shape using your hand or the back of a spoon (these won’t really spread while baking). If the dough sticks to your hands, you can slightly wet them first with some water.
  • Bake for 12-15 minutes or until edged are set and lightly golden brown. Let cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
  • Store in an airtight container in the fridge for up to a week.

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