There’s something about trail mix that feels so fun… which is why these Healthy Trail Mix Cookies had to happen. The mix of nuts, seeds, and dried fruit all coming together in one irresistible handful is delish—and it turns out, that magic translates perfectly into cookie form.

These cookies strike the perfect balance: hearty bites loaded with all your favorite trail mix components, baked into a soft-centered cookie with lightly crisp edges. Made with oats, nuts, seeds, and dried fruit, they’re wholesome enough to enjoy at breakfast, snack time, or alongside your afternoon coffee. So good!

I love a good cookie— and I’ve got a whole lineup for you to try:  Banana Bread Cookies, Healthy Pumpkin Cookies,Peanut Butter Oatmeal Cookies, Breakfast Coffee Cookies, Flourless Chocolate Chip Cookies… just to name a few. So ifyou’re a fellow cookie lover, I got you covered! 

And if you’re in the mood for an easy DIY snack mix instead, my Energizing Trail Mix is a great recipe to keep in your back pocket.  

Back to these Trail Mix Cookies… feel free to mix and match your favorite nuts, seeds, and dried fruit. I typically go for roasted chopped almonds, cashews, pumpkin seeds, sunflower seeds, and dried cranberries. And one very important note: don’t skip the cooling step! That’s the key for helping the cookies firm up and hold together beautifully.

Try my No-Bake Granola Bars next!

(5 stars) 8 ratings

Trail Mix Cookies (Healthy, Soft-Baked & Easy)

The mix of nuts, seeds, and dried fruit all coming together in one irresistible handful is delish—and it turns out, that magic trail mix translates perfectly into cookie form.
Yield: 28 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 30 minutes
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Ingredients
 

Wet Ingredients:

  • ½ cup peanut butter
  • ½ cup unsweetened applesauce, or 1 ripe banana, mashed
  • ¼ cup honey or maple syrup
  • 1 large egg
  • 2 tablespoons avocado oil
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1 ¾ cups old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup seeds, any combo, for example ¼ cup sunflower seeds + ¼ cup pumpkin seeds
  • ½ cup dried cherries, cranberries, or raisins
  • ½ cup chopped nuts, any combo, for example ¼ cup chopped almonds + ¼ cup chopped cashews
  • ⅓ cup mini semi-sweet or dark chocolate chips
  • ⅓ cup shredded coconut

Instructions
 

  • Preheat & prep: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Mix wet ingredients: In a large bowl, combine the peanut butter, applesauce, honey or maple syrup, egg, avocado oil, and vanilla. Beat the egg, then stir everything together until smooth and well combined. It may look a little stringy at first, but it will come together—just keep stirring.
  • Add dry ingredients: Stir in the oats, cinnamon, salt, seeds, dried fruit, nuts, and any optional add-ins. Mix until everything is evenly coated and a thick, scoopable batter forms.
  • Scoop & shape: Scoop about 2 tablespoons of batter per cookie onto the baking sheet. I like to use a small ice cream scoop and press the batter into the scoop so it’s nicely packed—this helps the cookies hold together. Then, using a fork, gently flatten into thinner rounds. They won’t spread much in the oven, and flattening helps them crisp. Sprinkle optional shredded coconut and mini chocolate chips over the tops.
  • Bake: Bake for 14 to 16 minutes, until golden around the edges and set.
  • Cool completely: Let cool on the pan for 10 minutes, then transfer to a rack to cool fully. This step really matters—the cookies continue to set as they cool and develop that perfect granola-like texture. If you don’t have a wire rack, simply let them sit on the baking sheet for at least 20 minutes to firm up.

Notes

• My go-to nut + seed combo: The recipe calls for ½ cup nuts and ½ cup seeds. I usually use:
  • Nuts (½ cup total): ¼ cup dry-roasted almonds + ¼ cup roasted, salted cashews
  • Seeds (½ cup total): ¼ cup roasted pumpkin seeds + ¼ cup roasted sunflower seeds
• Texture Tip: For a more pronounced granola texture, press the cookies a little thinner and bake on the longer end. Golden edges give you the best flavor and a slight crisp.
• Applesauce vs. Banana: Applesauce offers a more neutral flavor and consistent results, while banana makes the cookies slightly sweeter with a subtle banana note. Either works well—just keep the amount the same.
• Make Them Gluten-Free: Use certified gluten-free oats.
• Make Them Vegan: Use maple syrup and swap the egg for a flax egg. Because these are already soft and delicate, the vegan version may be a little more tender.
• Flavor Variations: Swap peanut butter for almond, cashew, or sunflower seed butter. Add orange zest for brightness, use cacao nibs for a crunchier less-sweet chocolate option, or sprinkle flaky salt on top before baking for a sweet-salty finish.
• Storage Tips: Store in an airtight container at room temp for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 2 months. Let thaw at room temp or warm briefly before enjoying. These are the kind of cookies that make snack time feel a little extra special—cozy, textured, nourishing, and seriously delicious.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cookieCalories: 100Carbohydrates: 10gProtein: 3gTotal Fat: 6g— Unsaturated Fat: 5g— Saturated Fat: 1gCholesterol: 5mgSodium: 55mgPotassium: 105mgFiber: 2gTotal Sugar: 3.5g— Natural Sugar: 2g— Added Sugar: 1.5gIron: 0.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!