Ever have one of those days where you want to bake but you’re looking for a more nutritious option? Try these dairy free trail mix cookies! These cookies are lightly sweetened, and each cookie provides healthy fats as well as 4 grams of protein. In fact, my school-age kiddo and I have been known to eat them as part of breakfast – I give you permission to do the same! You’ll love this hearty cookie recipe.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Dairy-free chocolate chips – If you’re making this fully dairy-free, you’ll want to look specifically for dairy-free chocolate chips. My favorite option is Enjoy Life dark chocolate morsels (note: amazon affiliate link; I earn a commission on purchases). I’ve also been recently enjoying Wegmans chocolate chips, which happen to be dairy free.
- Oats – You’ll want rolled oats for this recipe, though instant oats will work in a pinch. If you are gluten free, be sure to use certified gluten-free oats.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by whisking together the almond butter, maple syrup, egg, and vanilla.
Add in the oats, almond flour, and salt.
Fold in your add-ins. I used chocolate chips, dried cherries, pumpkin seeds, and pecans.
Portion the mixture onto a parchment-lined baking sheet. The dough will be a little sticky, this is normal. Flatten the cookies a bit using the back of a spoon or your palm.
Bake ‘em at 350 degrees F for about 13-15 minutes, let cool on the pan, then enjoy!
Recipe Tips
Storage: Store the cookies in an airtight container at room temperature for up to 2-3 days. If you plan to store longer, freeze the cookies in a ziptop bag or airtight container for up to 3 months. Thaw at room temperature prior to serving.
Add-ins: This recipe is flexible. I used chocolate chips, dried cherries, pumpkin seeds, and pecans. You can use other add-ins that you prefer, like other dried fruit, seeds, or nuts. Try to just stick to the same total proportions.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free. It should also be gluten free and soy free, as long as you use certified gluten free oats and as long as your packaged ingredients like chocolate chips do not contain these ingredients.
This recipe does contain nuts (in the almond butter, almond flour, and pecans) and egg (in the egg). I do not recommend substitutions in this recipe.
More Dairy Free Gluten Free Cookies
If you’re looking for more delicious cookies that are both dairy free and gluten free, be sure to give one of these a try:
- Chai cashew cookies
- Chocolate peanut butter crinkle cookies
- Almond flour sugar cookies
- Chocolate chip pecan cookies
I hope you enjoy these dairy free trail mix cookies! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Trail Mix Cookies
Ingredients
- ½ cup almond butter
- ⅓ cup maple syrup
- 1 large egg
- 1 tsp vanilla
- 1 cup oats (certified gluten free if needed)
- ½ cup almond flour
- ¼ tsp salt
- 2 tbsp dairy-free chocolate chips (i.e. Enjoy Life)
- 2 tbsp dried cherries (or any dried fruit)
- 2 tbsp pumpkin seeds (or any seed)
- 2 tbsp finely chopped pecans (or any nut)
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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In a large bowl, combine the almond butter, maple syrup, egg, and vanilla. Whisk until well combined.
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Add the oats, almond flour, and salt. Stir until combined.
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Fold in the chocolate chips, dried cherries, pumpkin seeds, and pecans.
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Scoop the mixture onto the parchment-lined baking sheet. The mixture will be sticky; this is normal. Press the cookies down slightly with the back of a spoon or your palm.
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Bake at 350 degrees F for approximately 13-15 minutes, or until the cookies no longer look wet on top. Let cool on the baking sheet. Enjoy!
Recipe Notes
- Feel free to mix up the add-ins to use different nuts, dried fruit, etc. Just be sure to keep the total amount of add-ins to the amount used in the recipe (about half a cup total).
Nutrition analysis (approximate per cookie): 143 calories, 9 g fat, 1 g saturated fat, 65 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g sugar, 5 g added sugar, 4 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 5%, Potassium: 3%, Magnesium: 10%, Vitamin E: 20%
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