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.
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!
Storage
Keep cookies in an airtight container on the counter for up to 2 days or in the refrigerator for up to a week. They can also be stored in the freezer for up to 3 months. Just let them thaw at room temperature before enjoying.
More healthy oat recipes
Healthy Trail Mix Cookies
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
Instructions
- 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.
