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, chopped
- 1/4 cup each of raw pumpkin seeds, sunflower seeds and hemp hearts
- 2 tbsp chia seeds
- 1/3 cup dried cranberries (preferably with no added sugar) roughly 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. These cookies won't spread out much during baking, so you don't need to leave too much space between them. Using damp hands, gently flatten the dough and press the edges in to create a cookie shape. The dough will be quite sticky, so continue to wet your hands to make this process easier.
- 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 on the counter for up to 2 days or in the refrigerator for up to a week.
Loved this recipe, Emily! Thanks for sharing. Just made them this evening and loved them.
I’m so happy to hear you enjoyed them! Thank you for taking the time to leave a review Karli.