Trail Mix Cookies


Some days I just need a good cookie and knowing I must update my eating habits with healthier choices, perhaps the same idea must be applied to my sweets.

It actually works out well because I’ve been on a bit of a trail mix kick. I just love the combination of dried fruit, seeds and nuts. Occasionally a little chocolate helps ease my sweet tooth also. Luckily for me, Annie’s Eats posted a great cookie recipe that highlights all the yummy flavors of trail mix. So to the kitchen and oven I went.

The great thing about Trail Mix Cookies is that you can incorporate any type of trail mix you like. My cookie pictured above has raisins, dried cranberries, pumpkin seeds, almonds, cashews and dark chocolate. A wonderful combination full of good nutrients, even with it being a cookie.

So let’s start 2013 with healthier cookies that still taste wonderfully terrific!

Trail Mix Cookies

Cook Time: 12 minutes

Yield: Approximately 2 dozen cookies


  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/2 cup (8 tbsp) unsalted butter, room temperature
  • 1/2 cup golden brown sugar, lightly packed
  • 6 tbsp granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/4 cup old-fashioned oats
  • 1 1/2 cups trail mix, roughly chopped (your choice)


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper; set aside.
  2. In a small bowl, combine the flour, salt, baking soda and cinnamon; whisk to blend and set aside.
  3. In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and smooth, about 1-2 minutes.
  4. Add the egg and vanilla and continue mixing.
  5. Turn the mixer speed to low and beat in the dry ingredients just until incorporated.
  6. Stir in the oats until evenly combined.
  7. Use a spatula to fold in the trail mix.
  8. Scoop about 2 tablespoons of dough at a time onto the prepared baking sheet, spacing the cookies at least a couple of inches apart.
  9. Bake until golden brown, about 10-12 minutes.
  10. Let the cookies cool on the baking sheet about 10 minutes, then transfer to a wire rack to cool completely.
  11. Repeat scooping, baking and cooling process with the remainder of the cookie dough.
  12. Store in an airtight container.

Recipe adapted from Annie’s Eats

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