Trail Mix Oat Snack Cookies


This is a very simplistic and relatively healthy recipe utilizing everyday ingredients, which just happens to be free of the top eight allergens and even gluten if you wish! In terms of taste and texture, they are almost like granola bars in a cookie format.

Trail Mix Oat Snack Cookies
Prep time
Cook time
Total time
Recipe adapted from Cookies for Everyone! by Leslie Hammond and Betsy Laakso
Serves: 12 cookies
  • 2 Tablespoons Oil (I used melted coconut oil, but grapeseed or plain old vegetable oil will work, too)
  • ⅓ Cup Honey or Maple Syrup
  • ½ Teaspoon Vanilla Extract
  • ¼ Cup Flaxmeal (or 3 Tablespoons flax seeds ground in your spice grinder – 28 grams)
  • 2 Tablespoons Cornstarch or Tapioca Starch
  • ½ Teaspoon Baking Powder
  • 1 Cup Quick Oats (for gluten-free, be sure to use certified gluten-free oats)
  • ½ Cup Trail Mix (I used Enjoy Life No Nuts!)
  1. Preheat your oven to 350ºF, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, combine the oil, honey or maple, vanilla, flaxmeal, starch, and baking powder.
  3. Once smooth, stir in the oats and trail mix.
  4. Shape the dough into rounds the size of ping pong balls – I get 12 of them – (if the dough is too sticky, moisten your hands just a touch to prevent sticking), and flatten them onto your baking sheet. They only spread a touch, so for the most part, what you see is what you get.
  5. Bake the cookies for 11 to 13 minutes. They will still be a bit glossy on top, but will start to brown around the edges.
Diet type: Optionally Vegan, Vegetarian, Dairy free, Egg free, optionally Gluten free, Nut free, Peanut free, Soy free, Wheat free, Refined Sugar free

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Davina Feinberg on

    Hi Alisa,
    I did already several times your powerful muffins that are a big hit in our family and friends – thanks for that. now i would like to try making the Oat snack cookies.
    Im a new to baking so i have 3 questions:
    1) can i use Old fashion old Oats instead of the quick oats? its the one “Red Mill”
    2) I do want to use nuts – can i use any mix? could i also add some chocolate nibs?
    3) any other option the 2 Tablespoons Cornstarch or Tapioca Starch?
    Thanks so much im looking forward trying the receipt out.

    • Hi Davina,

      1) While you can certainly sub old-fashioned oats, they are “chewier” and “heartier” than quick oats, which have been sliced to be more tender. I prefer to use old-fashioned in granola or granola bars, but quick oats in baked goods – it is merely a matter of preference.
      2) You can use whatever add-ins you like!
      3) Any starch will work just fine (arrowroot, potato, corn, tapioca).

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