Almond Butter Trail Mix Cookies

Originally 3rd October 2018

These easy trail mix cookies are soft and a chewier cookies loaded with crunchy chewy bits thanks to all the nut, seeds, chopped chocolate and dried fruit in them. They make the most perfect snack and even a great grab and go breakfast. They are not too sweet at all which makes them the perfect healthier treat. They are super easy to whip up, meaning they will be on repeat in your home as well. I like to keep a stash in the freezer as they taste even better frozen if you ask me! They are great for road trips, camping or hiking - forget about the trail mix bag just bring a batch of these. Pick your trail mix any trail mix and you can make each batch unique depending on what you choose. The base stays the same but the add ins can be whatever your trail mix loving heart desires.

We recently updated these cookies (again) cause we knew we wanted to get the texture and flavors just right. The newest version is slightly different. We added some oats (gluten-free), and some brown sugar or coconut sugar. We found that was really the the trick to getting the perfect texture and flavor.

They are perfect for dunking into something warm and also a wonderful snack to pack for a hike. They pack some protein in them with all the almond/nut butter and nuts in them so they are also great for pre or post workouts. They are totally versatile meaning you can add any sort of trail mix you like and you can use any dried fruit you like too. Johann really dislikes raisins so I decided to do cranberries instead and you can also swap out the almond butter for any other nut or seed butter that you prefer.

Trail Mix Cookies Recipe Ingredients

Trail mix typically includes nuts, seeds, dried fruits, and often granola and chocolate. These Cookies are basically your trail mix favourites in a nut butter oat dough. Here is what you will need to make them:

• TRAIL MIX: Use your favourite blend or mix of nuts that includes your personal favourites from raisins, to cranberries, hazelnuts, chia seeds, sesame seeds, apricots, sunflower seeds, pumpkin seeds, pecans, walnuts, flax seeds, cacao nibs, shredded unsweetened coconut, peanuts - the list goes on. If your blend already has chocolate chips or m&m’s great if it doesn’t you can swap in some chocolate chunks or chocolate chips for the trail mix. You can go up to 1 ¼ cups of chopped add ins that includes the chocolate chips - you can add more but you will have less dough to bind the nuts, fruit and seeds together. So start with what the recipe calls for and if you think you might want more add ins - add more at that point. We always rough chop the trail mix so that it can better incorporate into the batter and recommend that you do too.
• NUT BUTTER: This recipe works only with natural nut or seed butters - you know the runny kind. Use almond butter, peanut butter or any natural nut or seed butter you prefer. I have used salted peanut butter and it is my fav!
• EGGS: You will need two eggs and they not only act to help bind the cookie dough but give these a soft texture and some lift. Make sure they are room temperature so they blend well into the batter.
• VEGETABLE OIL: We use either coconut oil or even light olive oil - canola oil will work in a pinch as well. You may not think it needs it when you are making the batter (the batter can seem a bit on the oily side) but after they bake you realize they do need it for the moisture. It is only 2 tbsps.
• OATS: Old-fashioned rolled oats add a hearty texture, chewiness, and a mild nutty flavor to baked goods while increasing fiber content. We use gluten free ones but any old fashioned rolled oats will work. They were not in the original recipe but the addition makes these cookies even better - both in texture and flavor. Plus the oats add a little fiber to they help hold the structure of the cookie. I would not switch them out for quick oats in this recipe
• SUGAR: We use either brown sugar or coconut sugar. We have tried multiple times using liquid sweetener like make syrup, honey and agave but they add to much moisture and not enough sweetness so stick to the sugar it makes all the difference.
• SPICES & FLAVORINGS: I use vanilla extract but you could do a blend of vanilla and almond extract. For spices I used a dash of cinnamon but feel free to use whatever spices you like. A pinch of salt for flavor always as well.
• BAKING SODA: For giving these guys a little lift / leavening
  
  

How to Make Trail Mix Cookies (full detailed instructions in recipe below)

1. Prepare Oven & Pan: Preheat oven and line baking sheet with parchment paper
2. Prepare Cookie Batter: In a large mixing bowl whisk all the wet ingredients plus sugar then mix in the dry ingredients, then fold in the trail mix until evenly incorporated.
3. Scoop & Shape Dough: Scoop heaping tablespoon of dough using a cookie scoop, flatten top a little and press in some trail mix bits if you wish
4. Bake and Cool: Cool in pan for at least 15 minutes first as these cookies are soft then transfer to rack to cool completely
5. Enjoy!
   
   

Storage, Make Ahead & Freezing

• STORAGE: Cookies can be stored in an airtight container at room temperature for at least 3 days (if they last that long). 1 week in an airtight container in the fridge.
• MAKE AHEAD: This cookie dough can be made 1 day in advance stored in an airtight container in the fridge. If dough is chilled you may have to bake 1-2 minutes longer
• FREEZING: You can freeze the baked and cooled cookies in an airtight container for up to 1-2 months. Store in airtight bag in the freezer and thaw in the fridge overnight.
  
  

More Recipes You Will Love

• Bakery Style Blueberry Oat Muffins
• Oatmeal Chocolate Chip Bars
• Bircher Muesli (Swiss Oatmeal) Overnight Oats
• Big and Chewy Oatmeal Chocolate Chunk Cookies
• Easy Homemade Chewy Granola Bars
• Easy Date Squares
• Super Simple Vanilla Almond Granola
• Healthy Whole Wheat Banana Bread
• Bakery Style Banana Nut and Chocolate Chunk Muffins
  
  

Recipe

Ingredients

• 1 cup natural nut butter, crunchy or smooth (almond butter, peanut butter, seed butter)
• 2 large eggs
• ½ cup light brown sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup old-fashioned rolled oats
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 1¼ cups of trail mix (rough chopped)
  
  

Directions

1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. In a large bowl whisk the nut butter, brown sugar, vanilla, and eggs until combined.
3. Add in the oats, baking soda, salt, and cinnamon and stir well to combine.
4. Fold the trail mix into the batter using a rubber spatula.
5. Use 1 ½ tbsp measurement cookie scoop to scoop out heaping mounds of the cookie dough/batter onto the cookies sheet, leaving a little room between each (Don’t need too much space in between ½ inch). Flatten slightly. Press on a couple of the chocolate chips or chopped nuts or seeds on top - optional.
6. Bake for 9-12 minutes or until just golden brown and edges are set.
7. Remove pan from oven and place on cooling rack to allow cookies to cool 15 minutes in baking pan to set as they will be soft but will solidify as they cool. Then using a cookie spatula carefully transfer the cookies straight on to the cooling rack to cool completely before devouring them.
   
   

Recipe Note

• The previous recipe was good but we thought it needed these latest adjustment for the best texture and the best flavor. The recipe is pretty similar and uses the same directions for either recipe. Here are the ingredients of the old recipe in case you preferred that one: 1½ cups of almond butter (the natural runny kind), ⅓ cup honey, 2 teaspoons vanilla extract, ½ teaspoon cinnamon, A pinch of sea salt, 2 eggs at room temperature, ½ teaspoon baking soda, ¾-cup of your favorite trail mix blend, rough chopped (I used a blend of chopped almonds, cashews dried cranberries pumpkin seeds and sunflower seeds) plus more for topping cookies, ½ cup of dark chocolate chopped into chunks or chocolate chips.