Here’s a little treat that’s also healthy for you too! These Trail Mix Cookies are made with a mix of whole wheat, all-purpose flour, and oats combined with a little butter and brown sugar. Next, we add the fun in… the trail mix! Choose your favorite and you’re all set.
Trail Mix Combinations
For simplicity, I used my favorite premixed trail mix for these cookies, however you can create your own mix if you’d like. Combine the following:
- 1/2 cup dried cherries, cranberries or raisins
- 1/2 cup toasted sunflower seeds, pumpkin seeds, etc.
- 1/4 cup nuts such as toasted pecans, walnuts or almonds
- 1/4 cup semisweet chocolate chips
Benefits of Cinnamon
Cinnamon in this recipe helps round out the flavors. Plus cinnamon is known to fight diabetes, lowers cancer risks and much more.
Benefits of Brown Sugar
Brown sugar keeps these cookies moist and chewy. Plus, since the brown sugar has so much flavor, white sugar is unnecessary for our healthy Trail Mix Cookies!
What Kind of Oatmeal Can I Use?
Old-fashioned rolled oats are best but quick oats can be substituted. However, do not use instant oats.
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Adapted from The Perfect Cookie by America’s Test Kitchen
Trail Mix Cookies
A fun and easy cookie recipe using your favorite trail mix that is healthy and full of flavor.
- Full sized baking sheet
- Parchment paper or silicone mat
- 3 tablespoon sized ice cream scoop, helpful but optional
- 1 cup (3 ounces) old-fashioned rolled oats
- ½ cup (2 ¾ ounces) whole wheat flour
- ¼ cup (1 ¼ ounces) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 5 tablespoons unsalted butter, melted and cooled to about 85-90 degrees
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup packed (7 ounces) light brown sugar
- 2 ½ (12 ounces) cups trail mix
- Adjust and oven rack to the center position and heat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a medium sized bowl whisk together the rolled oats, whole wheat flour, all-purpose flour, salt, cinnamon and baking soda. In a large bowl, combine the melted butter, egg and vanilla. Add in the sugar and whisk to combine, whisking out any sugar lumps. Stir in the oat mixture until just combined. Next, stir in the trail mix and stir to incorporate.
- Working with 3 tablespoons of dough at a time, roll the dough into balls and place them about 2 inches apart from each other on the prepared baking sheet. Bake cookies until the edges are browned and the centers start to puff up, about 12 minutes, rotating the baking sheet half way through baking. Let cookies cool on the baking sheet for 10 minutes before moving to a cooling rack to cool completely.
Storage: Cookies can be stored in an airtight container at room temperature for 3 days.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 95mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
*Nutrition information is an estimate and will vary.*