These trail mix cookies are a great mid-morning pick-me-up — sweet, filling, and packed with protein. They're not school-snack friendly due to the nuts, but they make a great after-school treat at home, and they freeze really well too.
Ingredients
- ½ cup softened butter (1 stick)
- ½ cup light brown sugar
- ¼ cup honey
- 1 egg
- 1 tsp. vanilla
- ¾ cup all-purpose flour
- 1¼ cups old-fashioned oats
- ½ tsp. salt
- ½ tsp. baking powder
- ½ tsp. cinnamon
- 1 cup trail mix
- 2 Tbsp. pumpkin seeds
- ½ cup chocolate chips
- ¼ cup flax seeds (optional)
Method
In a stand mixer, cream together the softened butter and brown sugar at medium speed until well combined, about 1 minute. Add the honey and mix again. Add the egg and vanilla and mix until well combined, about 1 more minute.
In a separate medium bowl, combine the flour, oats, salt, baking powder, and cinnamon. With the mixer on low speed, slowly add the dry ingredients into the wet and mix until just combined.
Remove the bowl from the mixer and stir in the trail mix, pumpkin seeds, chocolate chips, and flax seeds (if using) by hand until just combined. Refrigerate the dough for 1 hour — this makes it much easier to scoop.
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Scoop the dough into 2-tablespoon balls onto the prepared sheets, 12 cookies per sheet. Bake for 11–12 minutes. Slide the cookies onto a wire rack and let cool for at least 30 minutes. Store in a reusable freezer bag or airtight container.