I’ll be honest with you—store-bought trail mix is a hit or miss. Sometimes, you get the perfect blend of nuts, seeds, and dried fruit. Other times, it’s just a bag of raisins and disappointment.
That’s why I started making these Gluten-Free Trail Mix Cookies—a little salty, a little sweet, crunchy on the edges, chewy in the middle, and packed with real ingredients. These cookies taste like childhood camping trips, road trip fuel, and late-night cravings all rolled into one.
If you’re looking for a healthy snack that actually tastes good, you’ve come to the right place. These cookies are naturally gluten-free, dairy-free, and packed with protein and fiber—perfect for an afternoon pick-me-up, post-workout snack, or guilt-free dessert.
Oh, and they freeze like a dream, so go ahead and make a double batch.
Tips & Substitutions:
- Nut-Free? Swap almond flour for oat flour and use sunflower seed butter.
- Vegan? Replace the egg with a flax egg (1 tbsp flaxseed + 2.5 tbsp water, let sit for 5 min).
- Extra Crunch? Toast the nuts and seeds for 5 minutes before adding them.
- More Sweetness? Drizzle with a little melted dark chocolate.
Serving Suggestions:
- With Coffee or Tea: Perfect as a morning treat.
- Crumbled Over Yogurt: Adds crunch to breakfast.
- As a Quick Snack: Packs well for hikes, road trips, or lunchboxes.
Gluten-Free Trail Mix Cookies
- Total Time: 22 minutes
- Yield: 12–14 cookies 1x
- Diet: Gluten Free
Description
Crunchy, chewy, naturally sweetened cookies packed with nuts, seeds, and chocolate—gluten-free and perfect for snacking.
Ingredients
Dry Ingredients:
- 1 ½ cups almond flour (finely ground)
- ½ cup certified gluten-free rolled oats
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup creamy almond butter (or peanut butter)
- ¼ cup maple syrup or honey
- 1 large egg (or 1 flax egg for vegan)
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
Mix-Ins (Trail Mix Goodies):
- ½ cup chopped walnuts (or pecans)
- ¼ cup pumpkin seeds (pepitas)
- ¼ cup sunflower seeds
- ¼ cup unsweetened shredded coconut
- ¼ cup dark chocolate chips (or cacao nibs)
- ¼ cup dried cranberries (or raisins)
Instructions
Preheat & Prep:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.Mix Dry Ingredients:
In a medium bowl, whisk together almond flour, oats, baking soda, cinnamon, and salt.Combine Wet Ingredients:
In a separate large bowl, stir together almond butter, maple syrup, egg, melted coconut oil, and vanilla until smooth.Fold Everything Together:
Slowly mix the dry ingredients into the wet mixture. Stir until a thick, sticky dough forms.Add the Trail Mix Goodies:
Toss in the nuts, seeds, coconut, chocolate chips, and dried fruit. Stir until evenly distributed.Scoop & Shape:
Use a cookie scoop or spoon to drop 1 ½-inch balls onto the baking sheet. Flatten slightly with your palm.Bake to Perfection:
Bake for 10–12 minutes or until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.Enjoy or Store:
Devour warm, or store in an airtight container for up to 5 days. Freeze for up to 3 months for grab-and-go snacking.
Notes
Keep in an airtight container for up to 5 days. Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 6g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
