Trail Mix Breakfast Cookies are whole grain cookies packed with rolled oats, dried fruit, nuts, and chocolate chips. There’s no butter or refined sugars, making them a wholesome breakfast that you can feel good about!
You know it’s going to be a good day when it starts off with cookies…..especially when they’re cookies that involve less guilt and ones you can eat for breakfast! That’s exactly what we’ve got here today — these Trail Mix Breakfast Cookies are wholesome and nutritious, making them perfect for breakfast eating.
What a way to start the week, right? 🙂
I’ve been holding out on you with these, but it’s not entirely my fault. I made them weeks ago and they were SO perfect — just the right texture and sweetness. Healthier without tasting like it, if you will. I decided that maybe they’d still be delicious if I reduced the amount of coconut oil and maple syrup ever so slightly. Let’s just say I didn’t like that batch nearly as much, and the family agreed.
They turned into a healthier cookie that did taste like it, which isn’t a good thing for me. My second healthier batch was on the dry side and lacked flavor. I knew what I had to do….make the first batch again!
The cookies were back to my idea of the perfect healthier cookie — chewy, moist, and full of flavor. 🙂
I made these cookies with a combination of white whole wheat flour and old fashioned rolled oats so that they’re completely whole grain, with some unsweetened shredded coconut added to the mix because you know I’m a fan of coconut. We’ve also got coconut oil, maple syrup, and a mashed banana which helps add moisture and natural sweetness. You can always use agave syrup or honey in place of the maple syrup, and canola oil is great substitution for the coconut oil.
The fun part of all of this is choosing your “trail mix” ingredients:
- dried fruit: cranberries, raisins, cherries, or apricots
- chocolate chips: dark, semi-sweet, white, or a combination of all!
- nuts: walnuts, almonds, hazelnuts, pecans, pistachios
Each of my 3 batches had different combinations going on depending on what I had. They did all happen to contain cranberries and coconut, because I love them in my breakfast cookies!
Sky’s the limit on how you want to customize these cookies, and your family is guaranteed to love them! What’s not to love about cookies for breakfast?
Not a thing. 🙂
More healthy breakfast options!
- 1½ cups old fashioned rolled oats
- 1 cup whole wheat white flour
- ⅓ cup unsweetened shredded coconut (optional)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup pure maple syrup (may be substituted with agave syrup or honey)
- ⅓ cup coconut oil, melted (may be substituted with canola oil)
- 1 medium ripe banana (about ⅓ cup)
- ⅓ cup dried fruit of your choice
- ⅓ cup chocolate chips of your choice
- ½ cup chopped nuts of your choice
- Preheat the oven to 350 degrees. Line (2) baking sheets with parchment paper and set aside.
- In a large bowl, stir together the oats, flour, coconut, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the egg, maple syrup, coconut oil, and mashed banana until combined. Add the wet ingredients to the dry ingredients and stir until almost combined. Add the dried fruit, chocolate chips, and nuts, and stir just until incorporated.
- Using a ½" cookie scoop, scoop the dough onto the prepared baking sheet about 2" apart, flattening the tops until the cookies are 2-2½" in diameter. Bake one sheet at a time on the middle rack of the oven for 13-15 minutes, or until the cookies are golden . Be careful not to over bake.
- Cool on a wire rack completely and enjoy!
Store cookies in an airtight container at room temperature.
Recipe by Flavor the Moments.