Trail Mix Cookies are healthier than your usual cookie with added bulk from seeds, nuts, and raw cacao nibs. A little sweetness from dried fruit and dark chocolate. Filling enough to keep you going at work, play, or on the trail. The perfect indulgence when you’re craving a snack.

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Trail Mix Cookies

Trail Mix Cookies


  • Author: Tania Van Pelt

Description

Trail Mix Cookie Dough
The trail mix cookie dough

Ingredients

Scale
  • 1½ cups assorted raw nuts and seeds
  • 2 tablespoons raw cacao nibs
  • 2 tablespoons flax seeds
  • ½ cup (60 g) old-fashioned oats
  • 1 large egg
  • 4½ Tbsp. unsalted butter, melted
  • ¼ cup coconut sugar
  • 1½ tsp. vanilla extract
  • 1 tsp. kosher salt
  • ½ tsp. baking soda
  • ¾ cup assorted, unsweetened dried fruit (cut into ½” pieces if large)
  • ¾ cup chopped (75-88%) bittersweet chocolate bars, chopped
  • scant ½ cup all-purpose unbleached flour

Instructions

  • Place racks in upper and lower thirds of oven; preheat to 350°. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Transfer to a medium bowl; let cool.

  • Meanwhile, mix egg, butter, coconut sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool.

  • Add dried fruit, chocolate, flax seeds and raw cacao to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in dough. (It will look like too many mix-ins, but dough will come together as it chills.) Cover and chill at least 2 hours or overnight.

  • Reheat oven to 350°. Using a measuring cup or spoon portion out dough, packing firmly, to make 12-15 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½”-diameter disks about ¾” thick; sprinkle with sea salt.

  • Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11–13 minutes. Let cool on baking sheets.

Notes

We found 88% dark chocolate worked best. It added a deep chocolate taste without too much sweetness.

Coconut sugar may have a lower glycemic index and has a rich, molasses taste that works really well in these cookies.

For nuts and seeds, this cookie works best when you limit it to one nut and one seed. Favorites are pecans and pumpkin seeds. Make sure you use dried fruit with no sugar added. Dried figs and tart cherries work really well.

Flaxseeds gives the cookie heft and added fiber. Raw cacao nibs are a tasty addition. Both of these are optional.

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