Skip to Content

Trail Mix Cookies

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 Cookies

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

Trail Mix Cookies

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.

Trail Mix Cookies

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! 

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.

Trail Mix Cookies

Lets Connect

The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs. 

Trail Mix Cookies

You May Also Like

Peanut Butter Chocolate Chip Cookies

Christmas Confetti Cookies

Confetti Cookie Cake

Peanut Butter Cookies

Best Big Fat Chewy Chocolate Chip Cookie

Adapted from The Perfect Cookie by America’s Test Kitchen

Trail Mix Cookies

Trail Mix Cookies

Yield: 18

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


  1. 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.
  2. 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.
  3. 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.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe