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These chewy trail mix cookies are naturally sweetened and packed with oats, nuts, seeds, and dried fruit for a satisfying, wholesome treat. They’re quick to make, freezer-friendly, and endlessly customizable. They are perfect for lunch boxes, snacks, or a not-too-sweet dessert.

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The other day, I found a half-used bag of trail mix tucked away in my pantry (maybe from last year? Oops). It had all the good stuff—almonds, sunflower seeds, dried cranberries, raisins—and I couldn’t let it go to waste. I love baking with granola, so I figured: why not try a cookie?

These trail mix cookies are everything I love in a bake—simple, nutritious, chewy in the center with a crisp edge, and just sweet enough. They’re also a great way to use up pantry ingredients and are surprisingly filling thanks to the healthy fats and fiber.

Why You’ll Love This Recipe

  • Minimal ingredients – You probably already have everything on hand.
  • Naturally sweetened – With honey or maple syrup.
  • Customizable – Use your favorite trail mix or create your own.
  • Healthy-ish treat – Packed with whole grains, seeds, and nuts.
  • One bowl & no chill time – Quick and easy to make.

Ingredients Overview

Here’s what you’ll need to make these trail mix cookies:

  • Almond butter (½ cup): Acts as the binder and adds richness. You can use any nut or seed butter like peanut butter or sunflower seed butter.
  • Honey (⅓ cup): Naturally sweetens the cookies. Maple syrup also works.
  • Vanilla extract (1 tsp): Enhances all the flavors.
  • Baking soda (¼ tsp): Gives the cookies a bit of lift.
  • Salt (pinch): Balances the sweetness.
  • Rolled oats (1 cup): Adds fiber and structure. Use gluten-free oats if needed.
  • Trail mix (1 cup): Store-bought is the way to go. If making it from scratch, I like to use a homemade blend of:
    • Raisins
    • Dried cranberries
    • Sunflower seeds
    • Pumpkin seeds
    • Chopped cashews
    • Chopped almonds

Pro tip: Avoid using trail mixes that have yogurt-covered or candy-coated pieces as they’ll melt and affect the bake.

Substitutions & Variations

  • Make it vegan: Use maple syrup instead of honey.
  • Add chocolate chips: A handful of dark or semi-sweet chocolate chips takes these up a notch.
  • Swap the nut butter: Peanut butter, cashew butter, or even tahini work beautifully.
  • Add spices: Try cinnamon or cardamom for a warm twist.
  • Boost the protein: Stir in a tablespoon of hemp hearts or chia seeds.

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, mix almond butter, honey, and vanilla until smooth.
  3. Stir in baking soda, salt, oats, and trail mix until fully combined.
  4. Scoop about 2 tablespoons of dough and form into a ball (this recipe makes about 10 cookies). Place on the baking sheet and flatten slightly with your hand.
  5. Bake for 12–15 minutes, or until the edges are golden brown.
  6. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Expert Tips for Success

Use a cookie scoop: This helps portion out even-sized cookies so they bake evenly.

Don’t overbake: They’ll firm up as they cool. Take them out when the edges are golden.

Customize the mix-ins: As long as you stick to 1 cup of trail mix, you can mix and match based on what you have.

Double the batch: These freeze well and are perfect for grab-and-go snacks.

Storage & Make-Ahead Tips

  • Room Temperature: Store in an airtight container for up to 4 days.
  • Fridge: Keep them chilled for up to a week.
  • Freezer: Freeze baked cookies or raw dough balls for up to 3 months.

FAQ

Jelly beans cake halvah chocolate bar cookie shortbread muffin pudding croissant. Shortbread icing icing tart, chocolate cake. Cotton candy soufflé pastry jelly beans apple pie toffee a lollipop danish.

Absolutely! Just avoid versions with yogurt or candy coating. Look for mixes with nuts, seeds, dried fruit, and a bit of dark chocolate.

Yes, as long as you use certified gluten-free oats.

Yes, use sunflower seed butter or tahini to make them nut-free.

You can reduce the honey to ¼ cup, but the texture will be slightly drier.

Final Thoughts

These trail mix cookies are everything I love in a quick homemade treat—healthy-ish, easy to throw together, and a great way to use up pantry staples. They’re chewy, satisfying, and versatile enough for busy weekday snacks or laid-back weekend baking.

So if you’ve got a bag of trail mix (or even just a few half-used snack bags lying around), give this recipe a try. I promise it’ll earn a spot in your regular rotation.

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Trail Mix Cookies Recipe

Yield: 10 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

These trail mix cookies are everything I love in a quick homemade treat—healthy-ish, easy to throw together, and a great way to use up pantry staples. They’re chewy, satisfying, and versatile enough for busy weekday snacks or laid-back weekend baking.

Ingredients

  • ½ cup almond butter (or any nut/seed butter)
  • ⅓ cup honey or maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp baking soda
  • Pinch of salt
  • 1 cup rolled oats
  • 1 cup trail mix (or homemade: raisins, cranberries, sunflower seeds, pumpkin seeds, cashews, almonds)

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Mix almond butter, honey, and vanilla until smooth.
  3. Stir in baking soda, salt, oats, and trail mix.
  4. Scoop dough into 2-tbsp balls and flatten slightly.
  5. Bake for 12–15 minutes. Cool before serving.

Notes

Avoid using trail mixes that have yogurt-covered or candy-coated pieces—they’ll melt and affect the bake.

    Nutrition Information:
    Yield: 10 Serving Size: 1
    Amount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 64mgCarbohydrates: 25gFiber: 3gSugar: 15gProtein: 6g
    © Christopher

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