Please don’t let me hold the bag of trail mix on our next hike. You’ll notice me falling behind as I attempt to munch and walk without tripping. Let’s just eat these Trail Mix Cookies instead!
I have the perfect answer for any of you who’ve ever found yourself standing at the pantry door wondering, “what can I do with extra trail mix?”
Or, if like me you constantly have odd bits of baking chips, dried fruits, and nuts flitting about your pantry, trail mix cookies are a perfect way to use them up.
For another tasty way to turn your pantry extras into a healthy snack, don’t miss the Clean Out the Pantry No Bake Granola Bars from my cookbook.
These trail mix cookies are soft, chewy oatmeal cookies loaded with salty-sweet, nutty-fruity, chocolaty goodies.
They boast the elusive soft middle/chewy edge cookie texture we crave and the hearty mix-ins we need to power through any afternoon.
They are also endlessly adaptable.
- Love peanut butter chips? Make these into peanut butter trail mix cookies (be sure to check out my peanut butter Monster Cookies too).
- More of a chocolate fan? M&M trail mix cookies will always sound delicious.
- Feeling fruity? Take a note from my Cranberry Oatmeal Cookies and go with dried fruit.
Like trail mix itself, trail mix cookies are graze-worthy food.
Their salty-sweetness and chewy-softness will have you sneaking back to the cookie jar for bite after bite.
While you are at it, go ahead and take a swig of milk right from the jug. Your secret is safe with me!
5 Star Review
“I just finished up a batch of these cookies. They browned perfectly and are quite delicious. Thanks for the wonderful recipe.”— Amy —
How to Make Trail Mix Cookies
Packed with nutritious, filling ingredients, these trail mix cookies are doing double duty as a sweet-tooth craving and satisfying snack.
You’ll love having these on hand for easy snacks or desserts!
This is also an ultra easy cookie recipe. You don’t even need to chill the dough prior to baking (WINNING!).
- Flour. This recipe uses the ideal mixture of all-purpose flour and whole wheat flour. Whole wheat flour adds both health benefits and a lovely nuttiness that pairs well with our multitude of mix-ins.
- Cinnamon. A pinch of cinnamon adds warmth. (It’s the secret trick in the Best Ever Chocolate Chip Cookies from my cookbook.)
- Butter. Butter helps make the cookies delightfully tender and adds that can’t-miss flavor.
- Sugar+ Maple Syrup. For sweetness, I used a combination of sugar and maple syrup. Both sweeteners help make the cookies extra moist, and the maple pairs nicely with the cinnamon.
- Vanilla. For a hint of cozy vanilla flavor.
- Rolled Oats. Rolled oats are a scrumptious cookie mix-in. They give the cookies a mild nuttiness and delicious texture. (Fellow fans, don’t miss these reader favorite Healthy Oatmeal Cookies.)
- Trail Mix. What sets these cookies apart from the crowd! You can use any store-bought trail mix you enjoy.
- Whisk the dry ingredients together.
- Cream the butter and sugar.
- Beat in the egg, maple syrup, and vanilla.
- Mix the dry ingredients into the wet ingredients.
- Stir in the oats and other mix-ins.
- Shape the cookie dough into balls. Bake at 375 degrees F for 8 to 9 minutes. DIG IN!
- To Store. Store cookies in an airtight storage container at room temperature for up to 1 week.
- To Freeze. Freeze cookies in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Make Ahead Tips
To Refrigerate Dough: Unbaked cookie dough can be refrigerated for up to 5 days.
To Freeze Dough: Freeze cookie dough balls on a baking sheet until solid. Transfer them to an airtight freezer-safe storage container and freeze for up to 3 months. Bake from frozen as directed (the cookies may need a few extra minutes in the oven).
Recommended Tools to Make this Recipe
- Baking Sheet. Your cookie-making BFF.
- Whisk. This small whisk is incredibly easy to use.
- Mixing Bowls. A stackable, dishwasher-safe set of mixing bowls is ideal.
The Best Cookie Sheets
The textured surface of these cookie sheets promotes the most even baking. No dark cookie bottoms, and they are easy to clean!
Trail Mix Cookies Video
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Trail Mix Cookies
- 3/4 cup white whole wheat flour or regular whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/2 cup unsalted butter (1 stick) at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 3/4 cup old fashioned rolled oats
- 1 1/2 cups trail mix or any combo of: chopped toasted nuts (I love peanuts or pecans), chocolate or peanut butter chips, M&Ms, dried fruit (such as craisins or raisins)
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, cream the butter for 30 seconds. Add the sugar and beat on medium speed until light and fluffy (1 to 2 minutes). Scrape down the bowl once or twice as needed.
- Add the egg. Beat on medium-low speed, just until blended.
- On low speed, beat in the maple syrup and vanilla.
- With the mixer on low, slowly add the dry ingredients, stopping as soon as they disappear.
- Switch to a rubber spatula or wooden spoon. By hand, stir in the oats and mix-ins, until evenly distributed.
- Portion the dough by 1.5 to 2 tablespoonfuls, shape into a ball (each ball will be about 1 1/2 inches across), and place on the baking sheet, leaving 2 inches of space between the cookies.
- Bake for 8 to 9 minutes, until the tops are BARELY golden. The centers will still seem soft and underdone (they will set up more as they cool. Do not overbake!). Let the cookies cool on the baking sheet for 1 minute, then carefully transfer to a wire rack to finish cooling. Repeat with the remaining cookies, letting the sheet cool completely between batches. Enjoy!
- TO STORE: Store cookies in an airtight storage container at room temperature for up to 1 week.
- TO FREEZE BAKED: Freeze cookies in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
- TO MAKE COOKIE DOUGH AHEAD: Unbaked cookie dough can be refrigerated for up to 5 days.
- TO FREEZE COOKIE DOUGH: Freeze cookie dough balls on a baking sheet until solid. Transfer to an airtight freezer-safe storage container and freeze for up to 3 months. Bake from frozen as directed.
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