Trail Mix Cookies

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PREP: 10 minutes

COOK: 20 minutes

Egg-Free, Vegetarian, Gluten-Free, Pescatarian, Vegan, Dairy-Free

These tasty Trail Mix Cookies are full of fiber and protein and perfect for snacking on-the-move. Go ahead and double or triple the recipe because they freeze beautifully for up to six months.


1 cup
old-fashioned rolled oats (gluten-free)
1/2 cup
almond flour
1/4 cup
ground flaxseed
1 tbsp
chia seeds
1 tsp
baking powder
1/4 tsp
1 tsp
ground cinnamon
banana, mashed
1/4 cup
agave syrup
1/4 cup
unsweetened almond milk
3 tbsp
coconut oil, melted
1/2 cup
dried cranberries
1/4 cup
pumpkin seeds
1/4 cup
sunflower seeds


 Preheat the oven to 325°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the oats, almond flour, flaxseed, chia seeds, baking powder, salt, and cinnamon.

In a large bowl, mash the banana. Stir in the agave syrup, almond milk, and coconut oil.

Add the dry ingredients to the wet ingredients and mix well. Stir in the cranberries, pumpkin seeds, and sunflower seeds.

Allow the dough to sit for 3 minutes. Scoop the dough onto the baking sheet to form 12 cookies. Flatten them slightly.

Bake for 18 minutes. Allow them to cool 5 minutes before serving.

Enjoy immediately or store in the refrigerator for up to 1 week.

This recipe yields 12 cookies.

Nutritional Info
Per serving
Calories (kcal)330
Total Fat (g)18
Saturated fat (g)7
Sodium (mg)230
Total Carbohydrate (g)40
Dietary Fiber (g)6
Total Sugars (g)19
Added Sugars (g)9
Protein (g)7
Calcium (mg)115
Iron (mg)2
Potassium (mg)200