Welcome to my dream cookie. Ram packed with healthy ingredients, chewy, crispy around the edges, thick and hearty, with dark chocolate sprinkled throughout. Not one who is content with a mediocre cookie, I tested these 4 times before they were deemed “in the vault”. That’s a lot of cookie eating! It’s a tough job I tell ya. Although, I secretly think Eric keeps telling me to “work on them” so he can have more cookies to eat. I’m onto you Eric, I’m onto you…
This is a clean-out-your-cupboard or hit-up-the-bulk-bins or everything-but-the-kitchen-sink kinda cookie. I threw it all in and went a bit crazy. From the sliced almonds to the three kinds of seeds to the cacao nibs, this cookie has an incredible chewy, crunchy texture that can’t be beat. I expect the mix-ins are versatile, so feel free to play around with the nuts and seeds if you’d like.
Despite the lengthy dry ingredient list, they are a breeze to throw together. Plus, how hard is it to throw seeds into a bowl? I rest my case.
We are doing this for the cookie!
Just a quick housekeeping note: I’m using a new recipe card display (below) that Eric created for the site. However, I just noticed that the recipe is not showing up in my feed. This will hopefully be fixed soon, so not to worry!
Irresistible Chewy Trail Mix Cookies
23 small cookies
Welcome to my dream cookie. Ram packed with healthy ingredients, chewy, crispy around the edges, thick and bite-sized, with dark chocolate sprinkled throughout. One thing to point out. I used a very "drippy" raw almond butter in this recipe. If you are using a more solid & thick and less liquid-y nut butter, you may want to add another 1/2-1 tablespoon of water into your flax egg to prevent the batter from becoming too dry. I did make a version with a traditional flax egg using 1 tbsp ground flax and 3 tbsp water, but the cookies spread out too much and were quite thin. So by reducing the flax egg to 2 tbsp water, it produced a much thicker cookie. As you can see, small changes in the consistency of the batter will produce greatly different outcomes so keep this in mind when experimenting!
- 1 cup gluten-free rolled oats, blended into oat flour
- 1/2 cup almond meal or almond flour
- 1/2 cup gluten-free rolled oats
- 1/2 cup thinly sliced almonds
- 1/4 cup Sucanat or coconut sugar or brown sugar
- 1/4 cup shredded unsweetened coconut
- 3 tablespoons mini dark chocolate chips (or finely chopped chocolate)
- 2 tablespoons raw cacao nibs
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 2 tablespoons chia seeds
- 3/4 teaspoon cinnamon
- 1/2 tsp fine grain sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tablespoon ground flax + 2 tablespoons water, mixed together
- 1/4 cup "drippy" raw almond butter (or other all-natural nut butter)
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup (or other liquid sweetener)
- 1 tsp vanilla
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Whisk together the ground flax and water in a small mug and set aside so it can gel up.
- In a large mixing bowl, whisk together all of the dry ingredients.
- In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.
- Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
- Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart. I ended up baking two trays of cookies because I didn't know how much they were going to spread out.
- Bake cookies for 13-15 minutes (I baked for a full 15 minutes), until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.
- Wrap up and store leftovers on the counter or in the freezer, if desired.
Notes: 1) For a completely gluten-free cookie, be sure to use certified gluten-free rolled oats and to check all other ingredient labels. 2) To make oat flour: Add 1 cup of rolled oats into a high speed blender and process on high until a flour forms. 3) To make almond meal, add a scant 1/2 cup of almonds into a high speed blender and blend on high until a fine meal forms. Break up clumps with your fingers and measure as normal. 4) The raw almond butter I used was very drippy, so be sure to use a drippy, all-natural nut butter if possible.
Nutrition Information(click to expand)
Soooooo, I’m basically looking for another excuse to make these cookies again real soon and I’m wondering if there is a demand for a totally nut-free version of this cookie? If so, let me know in the comments and I will try to come up with a nut-free version. It would be great to have the kiddos bring these to school. I think some schools are peanut-free while others are totally nut-free these days. What about sesame? Is that a no-no too? Fill me in, I’m outta the loop.
Also, you may have noticed that we have a new snazzy looking recipe display up there. That’s thanks to Eric’s handy programming work. If you notice any problems or encounter any issues with the print or email function, please let us know. We’re also hoping to get a recipe rating feature at some point too.
Thank you for this amazing recipe! I had to improvise a bit. I used sunflower seeds in place of almonds and hazelnut spread with cocoa instead of peanut butter (allergies). They turned out so yummy. We had our preschool’s May Faire and they were a huge hit :) Thanks again and Happy MOther’s Day to all the mamas out there!
These are PHENOMENAL, Angela! Implementing what I already have on hand, I used walnut flour instead of almond flour, half all natural peanut butter and half runny tahini for the almond butter, subbed some pepitas for the slivered almonds, and on a whim decided to try half Earth Balance and half coconut oil in place of solely coconut oil. Also, I only had regular size chocolate chips so in they went! These are my kind of cookies through and through. Thank you so much for the amazing, delicious recipe. Blessings!
Thanks for this recipe – These are really great and fairly adaptable to small changes. The first time I made them I didn’t have slivered almonds so I used more sunflower seeds. Today I didn’t have sunflower seeds so I used the cacao nibs, chia, sliced almonds and just upped the quantities slightly. I also wanted to keep the cost down, so I used 1/4 cup white sugar + 1/3 cup unsweetened almond milk in the place of the maple syrup. It’s a great recipe as written, or with my small tweaks. :)
I love your tweaks Kerri, I’ll have to try that. It’s been ages since I made these! So happy you love them.
Love these cookies! I made them ages ago and have fond memories of them. Since then, I never seem to have almond flour or almonds in the house, so I’ve always wound up passing them by for a different recipe. However, I recently found almond flour for a really decent price at Grocery Outlet, and today I was craving something sweet. Imagine my delight when I realized I could MAKE THESE! I did not have slivered almonds so I subbed hemp hearts, and for the liquid sweetener I had exactly 1/4 cup remaining of some coconut palm syrup that was hanging around in the pantry. Also, I only had regular-size chocolate chips and wound up having to stick a bunch of them on top of the cookies after dropping the cookie batter on the baking sheet because they kept wanting to fall out. It was an easy enough fix. They smell heavenly! I can’t wait to devour a few once they’ve cooled a bit. Thank you so much for such a magical, delicious recipe–and yes, you must make them again if it’s been ages since you made these! :-)
Oh! I forgot to add that I used drippy tahini in lieu of drippy almond butter, and they turned out fabulous! Five stars for sure! <3
Rosemary, I love the tweaks that you made to the cookie…I’ll have to try those next time. So happy you love them so much!
Very tasty but a bit dry?? I doubled up to make lots for my hungry bunch and I find them very dry. I did it exactly as per recipe!!
LOVE the flavour just dry and crumbly.??
Help?? I too would LOVE a nut free school version ?
Hey Victoria, Thank you so much for your feedback! there are a couple things you can try so they’re less dry….use brown sugar instead of coconut sugar as it has more moisture and also omit the shredded coconut as it’s drying. I haven’t tried these two things but I do think it may help. I will have to revisit this recipe though as it’s been a while since I made it! :)
We would love a nut free version. Even in Grade 8 they cannot bring any nuts into the school. Sesame seeds, sunflower and pumpkin seeds are all ok. Thanks for this recipe I can’t wait to try them!!
Thank you Diane! I’m going to be sharing a new nut-free cookie recipe this week on my blog, so keep your eyes peeled. :) You may want to check out the nut-free options for my Flourless Peanut Butter Cookies in Oh She Glows Every Day (p. 213) and Crispy Almond Butter Chocolate Chip Cookies in The Oh She Glows Cookbook (p. 265) too! You can find nut-free swaps in the Tips sections.
Dream Cookie!!!! I’ve made a bunch of your cookies (and other vegan, gluten-free cookies) but my husband ALWAYS wants this one (which is great since it’s one of the healthier ones). It’s a pleasure to make these too since I steal pinches of pre-baked batter….OMG!!
So happy to hear that Rachel! Thanks for your feedback :)
I’ve made this recipe several times and really like it except that it’s dry. I am trying to avoid using sugar so I omitted the sugar, maybe that’s why? But I’m wondering if there’s another way to help them be less dry. I’m not vegan, so I was wondering if I should just add an egg or 2 or some butter? I did add extra coconut oil this time but that didn’t seem to make a difference.
This recipe sounds really delicious! Unfortunately, I m allergie to almonds, haselnuts and walnuts.. So I hope to find a good alternative.
I have made these for years, partly because they taste great! and partly to please my health-conscious daughter-in-law. These are acceptable for the grandkids to consume, and allow me to be the Amazing Cookie Grandma.
If you have problems with them being too dry, the main trick that works for me is to make sure I have “drippy” almond butter. Possibly adding a small amount of canola oil would help if you used up most of the oil on earlier batches of cookies.
If you are making them for someone with celiac’s, be sure to carefully examine the packaging for notification that that seeds may be processed in a plant that also processes wheat.
Love love love this recipe!!! I used 3 tbsp applesauce instead of flax eggs because I ran out of flax. Also used hemp seeds instead of sesame because I didn’t have any and added some craisins. Such yummy cookies!!!! Love them