These yummy trail mix cookies are a handful of trail mix in cookie form! You’ll absolutely love these trail mix packed cookies for on the go or a sweet treat at home.
Amazing Trail Mix Cookies
We have some pretty delicious 5-star cookie recipes here on Fit Foodie Finds — everything from our monster cookies to our oatmeal chocolate chip cookies to our chocolate chunk almond butter cookies, but this is our first trail mix cookie! We hope you love this amazing cookie recipe as much as we do ?
Featured Ingredients
For the cookie dough base
- Melted, unsalted butter
- Light brown sugar
- Maple syrup
- Egg
- Creamy and drippy almond butter
- Vanilla extract
- Kosher salt
- Quick-cooking oats
- Baking soda
- Water
For the trail mix add-ins
- Chopped semi-sweet chocolate pieces
- Chopped pistachios
- Sunflower seeds
- Raisins
- Chopped dried apricots
Helpful Tools for Trail Mix Cookies
Crate and Barrel Measuring Cups
Le Creuset Measuring Spoons
Duralex Glass Nesting Bowls
Nordic Ware Baking Sheet
How to Make Trail Mix Cookies
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Combine melted butter and brown sugar until there are no lumps. Then, mix in maple syrup, egg, almond butter, and vanilla.
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. Finally add the water and mix again.
Transfer the batter to the fridge to chill for 20-30 minutes.
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.
Bake the cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.
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.
- Almond butter –> Any all-natural, drippy nut butter of your choice
- Dark chocolate chunks –> Milk, butterscotch or white chocolate chunks
- Chopped pistachios –> Any chopped nuts, like peanuts, walnuts, almonds or pecans
- Dried apricots –> dates, dried mango, dried apple or dried pineapple
Top Tips for Trail Mix Cookies
These trail mix cookies will last in an air-tight container on your countertop for up to 5 days, however, we highly recommend storing in your freezer for the freshest cookie at any time.
More of our Favorite…
Cookie Recipes
- Maple Sugar Cookies
- Chewy Ginger Cookies
- Monster Cookies
- Ricotta Cookies
- Cream Cheese Sugar Cookies
- 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
- ⅓ cup chopped pistachios unsalted and not roasted (+more for topping, if desired)
- ¼ cup sunflower seeds +more for topping, if desired
- ⅓ cup raisins +more for topping, if desired
- ⅓ cup chopped dried apricots +more for topping, if desired
- Combine melted butter and brown sugar until there are no lumps. Then, mix with maple syrup, egg, almond butter, and vanilla.
- 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.
- 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.
- Bake the cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.
- 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.
- 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.
