Almond Butter Trail Mix Cookies

Updated 31st August 2023

The easy trail mix cookies are soft and chewy and loaded with crunchy chewy bits thanks to all the nut seeds, chopped chocolate and dried fruit in them. They make the most perfect snack and even a great grab and go brekkie. They are not too sweet at all which makes then the perfect healthier treat. They are super easy to whip up, meaning they will be on repeat in your home as well. I like to keep a stash in the freezer as they taste even better frozen if you ask me! They are great for road trips, camping or hiking - forget about the trail mix bag just bring a batch of these (bonus no refrigeration required)! They are naturally gluten free and grain free as there is no oats or flour in them. No unsalted butter needed as the nut butter takes care of all that. No refined sugar or even light brown sugar in them - lightly sweetened with honey and any dried fruit, and chocolate chips you decide to add to them.

Let me tell you more about them. Versatile, simple to make, wheat free, refined sugar free, soft, pillowy and chewy cookies that are loaded with all the good stuff - I call that a pretty decent cookie! We love this healthy cookie recipe and hope you do too. They are a health food cookie not your typical cookie so don’t be expecting the same sugar rush or crunchy texture. That is not to say that these cookies aren’t delicious but just so you’re not surprised when you make them. They are made with honey as the sweetener and just the right amount of it if you ask me. Not too sweet or just a hint of sweetness - which is great because the chocolate and fruit from the trail mix add extra sweetness too, that being said if you are into really sweet treats these may not be for you. They are nourishing little bites full of all the good stuff. The almond butter and eggs together are what hold these babies together and also what give these cookies their fluffy and soft texture with edges that are slightly crisp. (see notes below about sing egg whites only). After you pack them (if there are any leftover to pack) they lose a bit of their crispy edges and turn into chewier softer cookies.

They are perfect for dunking into something warm and also a wonderful snack to pack for a hike- something we will be doing this holiday weekend. They pack some protein in them with all the almond butter and nuts in them so they are also great for pre or post workouts. They are totally versatile meaning you can add any sort of trail mix you like and you can use any dried fruit you like too. Johann really dislikes raisins so I decided to do cranberries instead and you can also swap out the almond butter for any other nut or seed butter that you prefer.

Trail Mix Cookies Recipe Ingredients

Trail mix typically includes nuts, seeds, dried fruits, and often granola and chocolate. These Cookies are basically your trail mix favourites in a nut butter dough. Here is what you will need to make them:

• TRAIL MIX: Use your favourite blend that includes your personal favourites from raisins, to cranberries, hazelnuts, chia seeds, sesame seeds, sunflower seeds, pumpkin seeds, pecans, walnuts, flax seeds, shredded unsweetened coconut, peanuts - the list goes on. If your blend already has chocolate chips or m&m in it feel free to omit the chocolate from recipe and make up the amount with extra trail mix. You can go up to 1½-2 cups of chopped add ins that includes the chocolate chips - you can add more but you will have less dough to bind the nuts, fruit and seeds together. So start with what the recipe calls for and if you think you might want more add ins - add more at that point.
• NUT BUTTER: This recipe works only with natural nut or seed butters - you know the runny kind. Use almond butter peanut butter or any natural nut or seed butter you prefer
• EGGS: You will need two eggs and they not only act to help bind the cookie dough but give these a soft texture and some lift. If you prefer a more crisp then chewy cookie then just use 2 Egg whites which will give the cookies a slightly more crisp texture vs using the whole eggs. I would whip the eggs whites first a little until soft peaks before adding them to the rest of the ingredients
• HONEY: The honey is for sweetening the cookies feel free to swap it out for maple syrup if you wish. I have not tested these cookies with refined sugar but the recipe will work should you chose to use white sugar or brown sugar in place of the honey. IF YOU decide you want to add more sweetener it is advisable to use sugar over honey or maple syrup as adding more liquids to the batter will definitely change the texture of these cookies. Switch to brown sugar or coconut sugar if you want these sweeter and use up to 1 cup or less.
• SPICES & FLAVORINGS: I use vanilla extract but you could do a blend of vanilla and almond extract. For spices I used a dash of cinnamon but feel free to use whatever spices you like. A pinch of salt for flavor always as well.
• BAKING SODA: For giving these guys a little lift / leavening
• CHOCOLATE: Feel free to use chopped chocolate or chocolate chips. I like using dark chocolate or semi sweet but if you prefer milk chocolate that is fine too. I can’t resist a trail mix blend with chocolate so if your trail mix blend already has chocolate in it then feel free to omit the extra chocolate from recipe and just make up for the amount in more trail mix if you wish.
  
  

How to Make Trail Mix Cookies (full detailed instructions in recipe below)

1. Prepare Oven & Pan: Preheat oven and line baking sheet with parchment paper
2. Prepare Cookie Batter: Blend or whisk all the ingredients excluding the trail mix until smooth mixture then fold in the trail mix and chocolate until evenly incorporated
3. Scoop & Shape Dough: Scoop heaping tablespoon of dough using 2” (5 cm) diameter cookie scoop, flatten top a little and press in some extra chocolate or nuts or seeds if you wish
4. Bake and Cool: Cool in pan for a few minutes first as these cookies are soft then transfer to rack to cool completely
5. Enjoy!
   
   

Storage, Make Ahead & Freezing

• STORAGE: Cookies can be stored in an airtight container at room temperature for at least 3-5 days (if they last that long).
• MAKE AHEAD: This cookie dough can be made a day or two in advance stored in an airtight container in the fridge. If dough is chilled you may have to bake 1-2 minutes longer
• FREEZING: You can freeze the cookies in an airtight container for up to 3-4 months. I actually store them in the freezer straight away cause I love the texture of them frozen!
  
  

More Cookies You Will Love

• Oatmeal Cookies
• Chocolate Chip Cookies
• Flourless Chocolate Dipped Salted Peanut Butter Cookies
• Salted Olive Oil Chocolate Chunk Cookies With Almonds
• Chocolate Dipped Tahini Shortbread Cookies
• Vegan Chocolate Chip Cookies
  
  

Recipe

Ingredients

• 1½ cups of almond butter (the natural runny kind)
• ⅓ cup honey
• 2 teaspoons vanilla extract
• ½ teaspoon cinnamon
• A pinch of sea salt
• 2 eggs at room temperature
• ½ teaspoon baking soda
• ¾-1 cup of your favorite trail mix blend, rough chopped (I used a blend of chopped almonds, cashews dried cranberries pumpkin seeds and sunflower seeds) plus more for topping cookies
• ½ cup of dark chocolate chopped into chunks or chocolate chips
  
  

Directions

1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
2. In a large bowl and using an electric mixer, mix the almond butter, honey, vanilla, salt, cinnamon, eggs and baking soda until nice and smooth
3. Fold in the trail mix and chocolate into the batter using a rubber spatula.
4. Use tbsp measurement scoop to scoop out a heaping tablespoon of the cookie dough/batter using 2” (5 cm) diameter cookie scoop onto the cookies sheet, leaving a little room between each (Don’t need too much space in between ½ inch). Flatten slightly. Press on a couple of the chocolate chips or chopped nuts or seeds on top - optional.
5. Bake for 8-12 minutes or until just golden.
6. Remove pan from oven and place on cooling rack to allow cookies to cool 5 minutes in baking pan to set a little as they will be soft but will solidify as they cool. Then using a cookie spatula carefully transfer the cookies straight on to the cooling rack to cool completely before devouring them.
   
   

Recipe Notes

• Feel free to use any nut butter or seed butter in this recipe but it MUST be NATURAL and the RUNNY kind for this recipe.
• You can go up to 1½-2 cups of chopped add ins that includes the chocolate chips - you can add more but you will have less dough to bind the nuts, fruit and seeds together. So start with what the recipe calls for and if you think you might want more add ins - add more at that point.
• I can’t resist a trail mix blend with chocolate so if your trail mix blend already has chocolate in it then feel free to omit the extra chocolate from recipe and just make up for the amount in more trail mix if you wish.
• If you prefer a more crisp then chewy cookie then just use 2 Egg whites which will give the cookies a slightly more crisp texture vs using the whole eggs. I would whip the eggs whites first a little until soft peaks before adding them to the rest of the ingredients
• I have not tested these cookies with refined sugar but the recipe will work should you chose to use white sugar or brown sugar in place of the honey. IF YOU decide you want to add more sweetener it is advisable to use sugar over honey or maple syrup as adding more liquids to the batter will definitely change the texture of these cookies. Switch to brown sugar or coconut sugar if you want these sweeter and use up to 1 cup or less.
• Storage: Undipped cookies can be stored in an airtight container at room temperature for 3-5 days (if they last that long). You can always freeze the cookies for up to 3-4 months. Because the chocolate on the dipped ones can get sticky I recommend keeping the chocolate dipped ones chilled in a sealed container.
• Make ahead: These cookies can be made a day or two in advance. The longer the cookie dough sits the more the flavors develop. If dough is chilled you may have to bake 1-2 minutes longer