Trail Mix Cookies

Okay, okay, enough with the chocolate. I know, it’s been a little indulgent over here, and so I’ve decided to go with a “healthier” option this week. These are a spin off my first post, Oatmeal Craisin Cookies, a delicious classic. Here they’ve been infused with trail mix — a mixture of craisins, chocolate chips, and chopped whole almonds. With whole wheat flour and oats, it’s as healthy of a cookie you’ll find on this blog!

I make my own “trail mix” for lunch, it’s cheaper and I can throw in whatever I like. Depending on my mood, the ratio of chocolate:other stuff can be slightly off, but normally I try to keep it almond-heavy. Wasabi peas sometimes make an appearance in the mix , but probably wouldn’t be too tasty in these cookies, although I’m not going to stop you from trying. That’s what’s fun about making cookies — you can throw in whatever you like! Maybe a pinch of espresso powder, a few macademia nuts, even some pretzels if you’re feeling compost-esque. Although I highly recommend this combo of crasins, chocolate chips, and raw almonds…
These cookies have a good crunch with a chewy interior, are full of flavor, and make you feel wholesome as you eat them. I opted to use all whole wheat flour in these, but you can do 1/2 all purpose and 1/2 whole wheat if you want a less dense version. Of course it’s hard to ignore the butter and sugar in the recipe too, but I’m not suggesting you eat these for breakfast — just a healthier option if you’re in the mood for something sweet. Spring break is quickly approaching (yayy!) and I know a lot of people who would appreciate a figure-friendly sweet like this. But let’s be honest, with those Reese’s eggs lurking on every corner of the grocery store these days, it’s almost impossible to be on a diet. The fact that Easter is still over 2 months away is bad news for anyone who dreams about egg-shaped candy all year like I do. Help combat those sweet cravings with a batch of these cookies!

Trail Mix Cookies

1/2 cup butter, at room temperature
1/4 cup sugar
1/2 cup brown sugar
1 egg
3/4 tsp vanilla extract
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup oats
3/4 cup mixture of chopped almonds, craisins, and semisweet chocolate chips

– In the bowl of an electric mixer, beat together butter, sugar, and brown sugar until light and fluffy, about 2 minutes.
– Add the egg and vanilla
– In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
– With the mixer on low speed, slowly add the dry mixture into the wet until just combined.
– Stir in the oats, almonds, craisins, and chocolate chips.
– Wrap the dough in plastic wrap and chill in the fridge for 30 minutes to 1 hour.
– Preheat oven to 350 degrees.
– Lightly grease a cookie sheet and spoon dough in 1-1/2 inch balls onto the sheet.
– Bake for 9-10 minutes and cool on a wire rack

Recipe yields about 12 cookies

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13 Responses to “Trail Mix Cookies”

  1. #
    Megabyte — February 22, 2011 @ 5:04 pm

    Yum! And great styling, by the way.

  2. #
    A Bitchin' Kitchen — February 22, 2011 @ 8:43 pm

    These look yummy! I love Craisins…I totally hear you on the Reese’s Eggs. Isn’t the peanut butter to chocolate ratio just so much better than the cups? I just bought an consumed one of the king sized 2-packs no more than 15 minutes ago. Whoops.

    – Maggie

  3. #
    Taylor — February 22, 2011 @ 11:06 pm

    I’ve been holding off on the Reese’s eggs as long as I can…I have a feeling I’ll be caving in sooner than later! I love this idea for cookies…I’m a huge fan of making my own trail mixes!

  4. #
    Jennifer — February 23, 2011 @ 2:48 am

    Oooh, these cookies look good! Plus, I can totally justify eating them for breakfast! :)

  5. #
    Erica — February 23, 2011 @ 3:33 am

    Maggie — I TOTALLY know what you mean about the pb:chocolate ratio, I’ve been making that claim for years! Can’t wait to enjoy some soon…

    Taylor, stay tuned for a recipe soon with Reese’s eggs, I’m super excited!

  6. #
    warkentingl — February 23, 2011 @ 9:15 pm

    With coughs and colds in the house, and craisins and almonds on the counter – I know how I’m going to spend my afternoon. Comfort food I feel good giving to the littlies!

  7. #
    Jennifer — February 24, 2011 @ 8:12 pm

    Dang those look hearty! Yesterday I was at the grocery store and they had all the Eater candy out and of course I was like “oh, I’ll need those for my Spring cupcakes”, referring to the Robin’s Eggs malted milk balls. But luckily my husband grabbed me and dragged me away. There is no way any sweet ingredient will last more than a few days in my house. I usually have to purchase any sweet ingredient the day before I plan to bake.

  8. #
    The Honey Nut — February 26, 2011 @ 8:55 pm

    I’m always looking for sneaky ways to bake healthy for my friends and family! Thanks for this recipe, I’ll have to try it out :)

  9. #
    Bex — March 2, 2011 @ 11:24 pm

    Those look soooo good. I’m loling about the wasabi peas. Funny!

  10. #
    oneordinaryday — March 9, 2011 @ 2:39 pm

    These look great. They remind me of the cowboy cookies I made for my godson. And they’re pretty good for you too. Bonus!

  11. #
    Joan — January 21, 2012 @ 6:12 pm

    This is a great cookie! I added sunflower seeds too.

  12. #
    Candy O. — February 8, 2012 @ 4:35 pm

    I made these for my 8 year old yesterday. I added a Tbsp of flax seed and used dark chocolate chips. She and her friend LOVED them!

  13. #
    Nicole — February 2, 2013 @ 2:56 am

    Did anyone else find they needed to bake these way longer than 10 minutes? Mine have been in the oven for about 18 min and half of them are balls still!
    The dough tasted great so I am sure they will be delicious; I just don’t think the bake time listed is accurate, unless I made the balls too big…?

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