These trail mix breakfast cookies are a perfect addition to your morning meal – or equally great for a grab-and-go snack. They’re made with wholesome ingredients and have less added sugar than most cookies. Plus, they’re gluten-free and dairy-free, making them a nice option if you or your family have any dietary restrictions.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Oats – Regular old-fashioned oats is the best option for this recipe. If you only have instant oats, those should work too. Don’t use steel cut oats for this recipe.
- Pure maple syrup – This adds the perfect amount of sweetness and pairs well with the almond butter in the recipe. If you don’t have pure maple syrup, honey should work as an alternative.
- Add-Ins – This recipe is very flexible! I used chocolate chips, dried cherries, pumpkin seeds, and pecans. But you can really use the same proportions of any add-ins that you like. Feel free to mix up the dried fruit, seeds, and nuts.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together the wet ingredients – the almond butter, maple syrup, egg, and vanilla. Whisk those together until well combined.
Next, add the oats, almond flour, and salt. Stir together.
Fold in whatever add ins you’re using – here, you can see chocolate chips, dried cherries, pumpkin seeds, and pecans.
Portion the mixture onto a parchment-lined baking sheet. It’ll be a little sticky, don’t worry about it though! Try using the back of a spoon or your palm to flatten the cookies a bit.
Bake ‘em at 350 degrees F for around 12-15 minutes, until the tops no longer look wet – I find 14 minutes is perfect in my oven.
Let them cool on the pan, and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Yes, as long as you use certified gluten-free oats when making them and double check any add-in ingredients, the cookies should be gluten free.
Store these cookies in an airtight container at room temperature for up to 2-3 days. If you plan to store longer, freeze the cookies in a ziptop bag or airtight container for up to 3 months. Just thaw at room temperature prior to serving.
Yes! Get creative. Think of dried fruit, shredded coconut, sunflower seeds, pretzels, white chocolate, any type of nut…you name it. Just stick to the overall total amount of add-ins so that the cookie will hold together.
Nutrition Benefits
As a dietitian, I love this recipe as an addition to breakfast or a grab-and-go snack. Here are some of the highlights on each cookie:
- Offers 4 grams of protein to help support muscle health and satiety
- Provides 2 grams of fiber for digestive health
- Has 20% of your daily Vitamin E needs, which is an important antioxidant in the body
- Provides 10% of your daily magnesium needs, a mineral that plays many roles in the body and may be important for exercise recovery
- Only has 5 grams of added sugar – less than most cookie recipes!
If you’re enjoying this with breakfast, try pairing it with another source of protein – like some Greek yogurt, a glass of milk, or a hardboiled egg.
More Healthy Cookie Recipes
If you’re looking for more cookie recipes with a bit of a nutritional edge, be sure to give one of these a try:
- Protein gingerbread cookies
- Pumpkin oatmeal breakfast cookies
- Oatmeal raisin cookies
- Banana peanut butter cookies
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Trail Mix Breakfast Cookies
Ingredients
- ½ cup almond butter
- ⅓ cup maple syrup
- 1 large egg
- 1 tsp vanilla
- 1 cup oats (certified gluten free if needed)
- ½ cup almond flour
- ¼ tsp salt
- 2 tbsp dark chocolate chips (dairy-free if needed)
- 2 tbsp dried cherries (or any dried fruit)
- 2 tbsp pumpkin seeds (or any seed)
- 2 tbsp chopped pecans (or any nut)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the almond butter, maple syrup, egg, and vanilla. Whisk until well combined.
- Add the oats, almond flour, and salt. Stir until combined.
- Fold in the chocolate chips, dried cherries, pumpkin seeds, and pecans.
- Scoop the mixture onto the parchment-lined baking sheet. The mixture will be sticky; this is normal. Press the cookies down slightly with the back of a spoon or your palm.
- Bake at 350 degrees F for approximately 12-15 minutes, or until the cookies no longer look wet on top. Let cool on the baking sheet. Enjoy!
Notes
- I usually find 14 minutes of baking is perfect for this recipe.
- Feel free to get creative with the add-ins!
Nutrition
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