Trail Mix Energy Cookies

Enjoy these Trail Mix Energy Cookies for an afternoon pick-me-up, post-workout snack, or to satisfy a sweet tooth. Made with whole-grain oats, peanut butter, nuts, and dried fruit, these trail mix cookies will become a healthy snacking staple.

Why You’ll Love these Trail Mix Cookies

With warmer weather and hiking season is approaching, these trail mix cookies will surely become a snacking staple. 

They’re packed with wholesome ingredients including whole-grain oats, nut butter, and pistachios. Imagine taking a handful of trail mix and turning it into a soft, chewy cookie. A cookie with plenty of crunch, and the perfect contrast of sweet and salty flavors.

Plus, they’re made in ONE bowl with very little prep work needed. And thanks to this cookie recipe’s more wholesome ingredient lineup, you can feel good enjoying one anytime the craving strikes.

Recipe Ingredients and Substitutions:

• Oats: A fantastic source of fueling whole-grains, old-fashioned rolled oats provide bulk and chewy texture. You can also use quick oats in a pinch, however these cookies do NOT work with steel-cut oats.
• Nut Butter: I prefer using chunky peanut butter for more of the trail mix texture, however creamy also works. If you’re making the cookies nut-free, sunflower butter is the best alternative. 
• Eggs: You need two eggs, which help hold the cookies together. Unfortunately, flax eggs don’t hold the cookies together as well.
• Oil: You can use melted coconut oil or butter for these cookies. If using butter, look for an unsalted grass-fed butter, such as Kerrygold brand. 
• Brown Sugar: A little goes a long way in this recipe. Alternatively, you can use coconut sugar or granulated sugar. Just avoid liquid sweeteners, such as honey or maple syrup, which make the dough too thin. 
• Mix-ins: I love using a mix of mini chocolate chips, dried fruit, and nuts. Pistachios are my nut of choice (love that beautiful pop of green!) for these cookies, however you can use any nut you like: almonds, walnuts or macadamia nuts. And if you dislike dried fruit, you can swap it for coconut flakes, peanut butter chips, or even mini m&m’s.

Step-by-Step Instructions:

Step 1: Combine Wet Ingredients

In a large bowl, combine peanut butter, eggs, brown sugar, coconut oil, and vanilla; stir well to combine.

Step 2: Add Dry Ingredients

Add oats, baking soda, and salt, and stir well to combine. Fold in chocolate chips, pistachios, and dried fruit (if using).

Step 3: Bake

Preheat oven to 350ºF and line a baking sheet with parchment paper. Use a medium cookie dough scoop to drop dough onto baking sheet, spacing 2 inches apart. 

Bake for 9 to 11 minutes, or until the edges are just set. Let cool for 15 minutes on baking sheet before transferring to a cooling rack to let cool completely. If desired, sprinkle Trail Mix Cookies with flaky salt.

Recipe Adaptations:

• Gluten Free Trail Mix Cookies: This recipe is flourless, and therefore already gluten free. However if you have an allergy, it’s best to ensure your oats have a certified gluten free label. I always purchase Bob’s Red Mill oats.
• Vegan Trail Mix Cookies: You can swap the eggs for flax eggs, however just know the cookies will be a little more fragile.
• Dairy Free Trail Mix Cookies: Look for dairy-free chocolate chips, such as Enjoy Life brand. 
• Nut-Free Trail Mix Cookies: Swap the peanut butter for sunflower seed butter, and the pistachios for pumpkin seeds.

Storage Tips:

• To Store: Keep cookies in an airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 1 week
• To Freeze: If you anticipate craving cookies in the future (who doesn’t?), you have two options. Either double the recipe and freeze half, or bake only the cookies you think you’ll eat in the next few days, then freeze the remaining dough. That way, you guarantee having fresh-baked healthy cookies on demand.

Recommended Tools to Make this Recipe:

• Baking Sheets. Perfect for all your cookie baking needs. 
• Mixing Bowls. These stackable mixing bowls are easy to clean and efficient for storage.
• Whisk. My go-to ultra sturdy whisk!
• Cookie Scoop. I use this cookie scoop for all my cookies and energy bites. It’s so handy to ensure all of the dough balls are the same size. 

More Healthy Cookie Recipes to Try:

Flourless 5 Ingredient Peanut Butter Cookies

Vegan Salted Caramel Coconut Thumbprint Cookies

Flourless Almond Butter Smores Cookies

If you make these Trail Mix Cookies, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

Trail Mix Energy Cookies

Enjoy these Trail Mix Energy Cookies for an afternoon pick-me-up, post-workout snack, or to satisfy a sweet tooth. Healthy, easy, and made in 1 bowl!

5 from 5 votes

Print Pin Rate

Course: Snack

Cuisine: American

Diet: Gluten Free

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 16 cookies

Calories: 168kcal

Author: Jamie Vespa MS, RD

Equipment

• ▢
  Mixing bowls
• ▢
  Large baking sheet

Ingredients

• ▢ 1 cup salted crunchy peanut butter
• ▢ 2 large eggs
• ▢ 1/2 cup light brown sugar
• ▢ 2 Tbsp. melted coconut oil
• ▢ 1 tsp. vanilla extract
• ▢ 1 cup old-fashioned rolled oats
• ▢ 1/2 tsp. baking soda
• ▢ 1/4 tsp. kosher salt
• ▢ 1/2 cup mini chocolate chips
• ▢ 1/3 cup chopped pistachios
• ▢ 1/3 cup dried fruit (cherries, cranberries, or blueberries)

Instructions

• Preheat oven to 350ºF and line a baking sheet with parchment paper.

  In a large bowl, combine peanut butter, eggs, brown sugar, coconut oil, and vanilla; stir well to combine.

  Add oats, baking soda, and salt, and stir well to combine. Fold in chocolate chips, pistachios, and dried fruit.
• Use a medium cookie dough scoop to drop dough onto prepared baking sheet, spacing 2 inches apart. Roll into balls, and gently press down with the palm of your hand to slightly flatten each ball.

  Bake for 9 to 11 minutes, until the edges are just set. Let cool for 15 minutes on baking sheet before transferring to a cooling rack to let cool completely. Repeat with remaining dough.

  If desired, sprinkle cookies with flaky salt. 

Notes

To Store: Keep cookies in an airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 1 week

To Freeze: Either double the recipe and freeze half, or bake only the cookies you think you’ll eat in the next few days, then freeze the remaining dough. Let thaw in the refrigerate overnight.

Nutrition

Serving: 1cookie | Calories: 168kcal | Carbohydrates: 14.5g | Protein: 4.5g | Fat: 11g | Saturated Fat: 3g | Sodium: 125mg | Fiber: 1.5g | Sugar: 8g

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