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+ servings
Trail mix cookies.
4.93 from 13 votes

Trail Mix Cookies

These yummy trail mix cookies are a handful of trail mix in cookie form! You'll absolutely love these chewy and flavor-packed cookies.
Prep 40 minutes
Cook 12 minutes
Total 52 minutes
Fat 13
Carbs 24
Protein 5
Yield 18

Ingredients

  • 1/4 cup unsalted butter melted
  • 1/2 cup light brown sugar packed
  • 2 tablespoons maple syrup
  • 1 large egg
  • 3/4 cup creamy and drippy almond butter*
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt +more for topping
  • 2.5 cups quick-cooking oats gluten-free if desired
  • 1 teaspoon baking soda
  • 1 tablespoon water
  • ½ cup chopped semi-sweet chocolate pieces +more for topping, if desired
  • cup chopped pistachios unsalted and not roasted (+more for topping, if desired)
  • ¼ cup sunflower seeds +more for topping, if desired
  • cup raisins +more for topping, if desired
  • cup chopped dried apricots +more for topping, if desired

Instructions

  • Combine melted butter and brown sugar until there are no lumps. Then, mix with maple syrup, egg, almond butter, and vanilla.
    A dish with an egg and sauce on a plate.
  • Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in the chocolate pieces, pistachios, sunflower seeds, raisins, and apricots. Add water and mix again.
    Oats in a bowl with a wooden spoon.
  • Transfer the batter to the fridge to chill for 20-30 minutes.
  • Then, preheat the oven to 350ºF and line a baking sheet with parchment paper.
  • Scoop 2 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to create a cookie shape. Press any additional toppings into the top of the cookies. Repeat the process above until you've fit 6 cookies on your baking sheet.
    A baking sheet full of granola and pistachio energy bites.
  • Bake the cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.
    Oatmeal cookies with pistachios and dates on a baking sheet.
  • Remove cookies and add a bit of kosher salt to the top of each cookie. Let cool for a couple of minutes on the baking sheet before transferring it to a wire rack to continue cooling for at least 20 minutes to firm up.
    Oatmeal cookies with pistachios and nuts on a cooling rack.

Tips & Notes

  • If the almond butter you are using has dried up a bit, won’t stir or isn’t drippy add it to a food processor and process the nut butter on high until smooth and drippy. If it still isn’t as drippy as you’d like it, add 1-2 teaspoons of coconut oil and process the nut butt again.
  • If the cookie dough feels dry after adding water, add a few more teaspoons of water. You can substitute your favorite nuts or dried fruit for this recipe.
  • This recipe yields 16-24 cookies when using a 2 tbsp. scoop.

Nutrition Facts

Calories: 228kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Fiber: 3g | Sugar: 11g