Lately, I’ve been struggling with breakfasts and snacks for Tony. He hasn’t been in a smoothie mood, and he likes something a little sweet to enjoy with his coffee. You might be wondering why he doesn’t figure out what to eat for himself. Trust me, I ask that question often. But if there isn’t something easy to grab, the man just doesn’t eat, and I have to deal with a hangry husband! Fortunately, I stumbled across this old recipe for Trail Mix Cookies over the weekend, which made my life easier this week.
I first tried this trail mix cookies recipe about six years ago. It’s super-simple, family-friendly, and uses wholesome ingredients. And the formula is quite versatile for special diet needs and tastes. It’s naturally gluten-free and dairy-free, and I made it nut-free with an allergy-friendly trail mix. Plus, you can vary the trail mix for different cookie flavors. The batch shown uses a fruity, tropical blend called Beach Bash, but I’ve made them with a seedy, chocolate mix called Mountain Mambo before.
The cookies are chewy and crispy, almost like a granola bar in cookie format. They have a bright sweetness, but aren’t sugary, and are great to pack along for quick energy on daily jaunts or outdoor excursions.
Special Diet Notes: Trail Mix Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and optionally top food allergy-friendly.
- 2 tablespoons grapeseed, rice bran, or melted coconut oil (can substitute your favorite baking oil)
- ⅓ cup honey, agave nectar, or maple syrup
- ¼ cup ground flaxmeal
- 2 tablespoons non-GMO cornstarch or tapioca starch
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup quick oats (use certified gluten-free oats, if needed)
- ½ cup dairy-free trail mix (I tested with these nut-free ones)
- Preheat your oven to 350ºF and line a baking sheet with a silicone baking mat or parchment paper.
- Put the oil in a medium bowl. Add the sweetener, flaxmeal, starch, baking powder, vanilla, and salt and stir until smooth. Add the oats and trail mix and stir to combine. It will be very thick, sticky dough.
- Scoop the dough by the generous tablespoon, placing the mounds about 2 inches apart on your baking sheet. Flatten and shape the dough. They only spread a tiny bit, so for the most part, what you see is what you get. If the dough is too sticky to work with, moisten your hands with just a little water.
- Bake for 11 to 13 minutes. They will still be slightly glossy on top, but will start to look golden around the edges.
- Let cool for at least 10 to 15 minutes on the baking sheet before removing the cookies. They will be very fragile hot from the oven, but will set up enough to peel off the paper or mat after cooling.
- Store in an airtight container at room temperature for up to 1 week, or place the cookies in a plastic freezer bag and freeze to enjoy later.