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Trail Mix Oatmeal Cookies

Yields: About 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes (optional, but recommended)
Cook Time: 12-14 minutes
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Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened (or coconut oil for dairy-free)
  • ¾ cup dark brown sugar packed
  • ¼ cup honey or maple syrup
  • 2 large eggs or flax eggs: 2 tbsp ground flaxseed + 6 tbsp water
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour or oat flour for gluten-free
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 ½ cups old-fashioned rolled oats
  • ½ cup chopped almonds or walnuts
  • ½ cup pumpkin seeds or sunflower seeds
  • ½ cup dried cranberries or raisins
  • ½ cup dark chocolate chips or cacao nibs
  • ½ cup shredded coconut optional

Instructions
 

Preheat & Prep

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream Butter & Sugar

  • In a large bowl, beat together the butter, brown sugar, and honey (or maple syrup) until smooth and creamy.

Add Wet Ingredients

  • Mix in the eggs (or flax eggs) and vanilla extract until well combined.

Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.

Mix Everything Together

  • Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the oats, nuts, seeds, dried fruit, chocolate chips, and coconut.

Chill the Dough (Optional, but Recommended)

    For thicker, chewier cookies, chill the dough for 30 minutes.

      Scoop & Bake

      • Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 12-14 minutes, or until the edges are golden and slightly crisp.

      Cool & Enjoy

        Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Enjoy warm or store in an airtight container for up to 5 days.

          Notes

          Customization Ideas:
          For extra protein: Add 2 tablespoons of chia or hemp seeds.
          For a nut-free version: Use sunflower or pumpkin seeds instead of nuts.
          For a tropical twist: Use dried pineapple and macadamia nuts.
          For an energy boost: Add ½ teaspoon of espresso powder for a subtle coffee flavor.