Loaded with delicious fiber by way of nuts, seeds, oats & dried fruit these Trail Mix Cookies are infinitely better than their namesake. Whether you’re craving a snack, an on-the-go quick breakfast or something to have with a cup of tea or coffee while you’re lounging with a good read, these cookies are for you. So stand aside mundane chocolate chip cookies & dried oatmeal cookies. Use whatever nuts, seeds and dried fruit you have on hand. I will switch the combination up from time to time but what I have listed in the recipe contains my favorite combinations. Choose yours. Something to note when you’re mixing these cookies: the dough is very thick resulting in wholesome, delicious cookies. I hope you love these as much as I do.
Lovonis Lark
recipes + wellness
Trail Mix Cookies
Servings: 12 cookies
- 1 1/2 cups nuts and seeds, preferably raw (hazelnuts, cashews and pepitas or almonds, pecans and sunflower seeds)
- 1/2 cup old fashioned oats rolled oats
- 1 large egg
- 1/4 cup melted butter
- 1/4 cup dark brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of course sea salt, plus a generous pinch for the top of the cookies – preferably Maldon flaked salt
- 1 cup assorted dried fruit, chopped if big such as apricots, figs and dates (I used cranberries or dates, apricots, golden raisins)
- 3/4 cup semi-sweet chocolate chips, milk or white chocolate are also good
- 1/2 cup all-purpose flour
- Arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (180°C) or 25° lower temp if your oven is fan-forced. Line two baking sheets with parchment paper. Spread the nuts, seeds and oats on one of the baking sheets. Cook, stirring once during cooking, until the nuts are golden-brown; let cool for at least 15 minutes.
- In a large bowl, mix together the egg, butter, both sugars, vanilla, baking soda and a pinch of salt. Add the cooled nut mixture. Then the dried fruit mixture, the chocolate chips and the flour. Stir until the dried fruit and the nuts are well coated, this might take a little elbow grease. The mixture will look like there’s too many nuts and fruit but trust me, it works. At this stage you can cover the bowl really well so it doesn’t absorb any fridge smells and chill it for 2 hours or up 3 days (obviously if you’re going to do this you are not going to preheat your oven until you are ready to bake the cookies). I don’t chill the mixture; I mix the dough and then bake the cookies immediately.
- Using a standard ice cream scoop, scoop 6 cookies onto each baking sheet. The cookies are quite large so you could use a smaller scoop for 14 to 16 cookies. Carefully flatten the top of each cookie to about 2 1/2-inch diameter. Sprinkle with a little salt. Bake in the preheated oven for 12 to 15 minutes until golden-brown. Let the cookies cool on the baking sheets before removing to an air-tight jar. The cookies will keep for one week as long as they’re sealed. Makes 12 cookies.