Trail Mix Cookies – Fit Gourmet Finds

This delicious trail mix biscuits are a handful of trail mixes in cookie form! You’ll absolutely love these trail mix wrapped cookies for on the go or as a sweet treat at home.

Amazing trail mix cookies

We have some pretty yummy 5 Star cookie recipes here on Fit Foodie Finds – from our Monster Cookies to our Oatmeal Chocolate Chip Cookies to our Almond Butter Cookies with Chocolate Chips, but this is our first student cookie! We hope you love this amazing cookie recipe as much as we do 😀

What are trail mix cookies? Think of these cookies as a tasty oatmeal base made with all the add-ins you would typically find in a trail mix. Trail Mix cookies can easily be adapted depending on what you have on hand – we’ve got some ingredient swap recommendations below.

Selected ingredients

For the cookie dough base

For the trail mix add-ins

• Chopped semi-sweet chocolate pieces
• Chopped pistachios
• sunflower seeds
• raisins
• Chopped dried apricots

How to make trail mix cookies

For the full recipe, Scroll down to the recipe card for a list of ingredients and directions.

Combine wet ingredients

Combine melted butter and brown sugar until there are no lumps. Then mix in the maple syrup, egg, almond butter and vanilla.

Add dry ingredients

Add the salt, oatmeal, and baking soda and mix until combined. Add the chocolate chips, pistachios, sunflower seeds, raisins and apricots. Finally add the water and mix again.

Let the dough cool down

Place the dough in the fridge for 20-30 minutes.

Scoop out balls of dough

Place 2 tablespoons of dough in your hands and shape into a ball. Place on the baking sheet and press down gently to create a cookie shape. Press any extra toppings into the tops of the cookies. Repeat the above process until you have fit 6 cookies on your baking sheet.

baking cookies

Bake the cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown.

Allow setting and enjoying cookies!

Remove the cookies and add some kosher salt to the top of each cookie. Let cool on the baking sheet for a few minutes before transferring to a wire rack to continue chilling for at least 20 minutes to set.

Simple ingredient swap

• almond butter -> Any natural, dripping nut butter of your choice
• Dark chocolate chips –> Milk, caramel or white chocolate chips
• Chopped pistachios -> Any chopped nuts, such as peanuts, walnuts, almonds or pecans
• Dried apricots -> Dates, dried mango, dried apple or dried pineapple

Here’s a tip: completely do without a trail mix additive? Do it! Since it doesn’t change the base of this cookie, it doesn’t change the cooking time either.

Top tips for trail mix cookies

Don’t be afraid to switch up trail mix ingredients! If you don’t have pistachios, substitute chopped nuts! Don’t like dark chocolate, use milk or white chocolate. All trail mix ingredients can be swapped out 1:1 or eliminated entirely.

If you’re rolling the cookie dough in extra toppings, don’t be afraid Press The toppings put into the cookie dough balls with your hands so that the topping does not fall off after baking.

The cookies will spread just a little as they bake. Remember to press the cookie dough balls down slightly to avoid dome shaped cookies.

Slightly wet your hands before rolling the cookie dough, wiping your hands between balls because the cookie dough is quite sticky.

storage

These trail mix cookies will keep in an airtight container on your countertop for up to 5 days, but we highly recommend storing them in your freezer for the freshest cookies every time.

Freeze: Let the cookies cool completely first. Then transfer to a baking sheet and freeze for at least 30 minutes. Once partially frozen, transfer to an airtight container or gallon-sized plastic bag. These trail mix cookies will keep in the freezer for up to 3 months.