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+ servings

Trail Mix Cookies

Cookies crammed with toasted nuts, dried fruit, hearty oats, and chocolate. In other words, throw everything sweet and salty in a bowl and hope for the best.


  • 1 ½ cups assorted raw nuts and seeds
  • ½ cup old-fashioned oats
  • 1 egg (large or XL)
  • 4 Tbsp butter (or coconut oil that's melted, but not hot)
  • cup natural sugar (Sugar in the Raw or Turbinado)
  • 2 tsp vanilla extract
  • 1 tsp fine grain sea salt
  • ½ tsp baking soda
  • ¾ cup assorted dried fruit (cut into ½" pieces if large)
  • ¾ cup chopped bittersweet chocolate bars (or chips or disks)
  • ½ cup all-purpose flour (or your favorite all-purpose gluten-free flour)


  • Preheat oven to 350° F.
  • Toast nuts and seeds and oats on a rimmed baking sheet until golden brown (~10–12 minutes). Let cool.
  • Meanwhile, mix egg, butter, sugar, vanilla, salt, and baking soda. Let sit while the nuts are cooling (this will make for a chewier cookie).
  • Give the batter a good stir, add the flour and combine. Add the dried fruit, chocolate, nuts, and oats and combine until the mix-ins are evenly coated. (It will look like too many mix-ins, but the dough will come together as it chills.)
  • Cover and chill at least 2 hours and up to 3 days
  • When ready to bake, heat the oven to 350° F and line two baking sheets with parchment paper.
  • Using a ⅓-cup measure or #16 cookie scoop, portion out the dough, packing firmly, to make 12 cookies. Using a measuring cup or your hand, press cookies into 2 ½"-diameter disks about ¾" thick; sprinkle with sea salt.
  • Bake (~11–13 minutes), or until golden brown and no longer wet-looking. Let cool on the baking sheets.