We love eating nutrient-dense trail mix, especially when it’s baked inside a cookie! Whether you are looking to fuel-up on the trail or want a treat you can feel good about eating, our Trail Mix Cookies recipe makes the perfect grab and go package of health and deliciousness. Equal parts sweet, savory, crunchy, and chewy, these nutritious cookies are terrific for a wholesome snack, a yummy lunch box treat, and they are even healthy enough to eat for breakfast on-the-go. The assortment of flavors and textures from the healthy ingredients are baked together into a one-handed treat that is easier to eat than any trail mix found in a bag, yet still offers that same satisfying mix of fruit, seeds and chocolate. These Trail Mix Cookies are a delightfully healthy dose of sweet that is baked into a tasty serving of a nutritious treat!
Nutrient Booster: Hemp Hearts
We love hemp hearts for so many reasons, especially because of their nutritive qualities. Hemp hearts are filled with magnesium, phosphorus, iron, and manganese. Hemp is a great source of high-quality protein because they contain all 10 amino acids. Hemp foods also have omega-3, omega-6, and other essential fatty acids. Hemp hearts are easy to add to your favorite foods and recipes for an extra boost of nutrition. Try adding them to baked goods, topping them over your salad, blending them in a smoothie, or using them as a coating for fish or chicken.
Make Now, Bake Later
Our delicious Trail Mix Cookies are so easy to make, yet so hard to resist. Why not double the batch and freeze half to bake later when you’re craving more healthy treats? Simply line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls, place on the baking sheet, and cover with aluminum foil. Put the cookies in the freezer for 1-2 hours or overnight, until frozen. Transfer cookies to a large freezer bag and seal it tightly. The frozen cookie dough will last in a sealed freezer bag for up to 6 months. When you are ready to bake them, preheat the oven 350 F. Place frozen cookies on a parchment paper-lined baking sheet with a small space in between each and bake for about 30 minutes, or until the cookie bottoms are golden brown.
Trail Mix Cookies
- 1 1/2 cups rolled oats
- 1/4 cup almond flour
- 1/4 cup shelled hemp seeds
- 8 ounces unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 cup dried sweetened cranberries, chopped
- 3 large ripe bananas, mashed
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 4 tablespoons water
- 1 tablespoon ground flaxseed
- 6 ounces semi-sweet chocolate chips
Preheat oven to 350⁰F and line a baking sheet with parchment paper.
Combine oats, almond flour, hemp seeds, coconut flakes, cinnamon, sea salt, and dried cranberries in a large bowl. Mix well. Add the mashed banana, coconut oil, vanilla, water, ground flaxseed, and chocolate chips to the oat mixture. Combine well.
Using a spoon, place a 1-inch ball of dough on the baking sheet. Bake for 30 minutes until cookie bottoms are be golden brown.
Serving size: 1 cookie, Calories: 155 Fat: 7 g Saturated fat: 4 g Carbohydrates: 20 g Sugar: 15 g Sodium: 35 mg Fiber: 3 g Protein: 2 g Cholesterol: 0 mg
Triad to Wellness has provided nutrition communication services to Manitoba Harvest. However, we were not compensated for this post. All opinions are our own.