Chunky Trail Mix Breakfast Cookies
Fuel your mornings with these irresistibly hearty Chunky Trail Mix Breakfast Cookies, a delicious grab-and-go option packed with wholesome goodness. Made with old-fashioned rolled oats, whole wheat flour, and natural nut butter, these cookies are loaded with crunchy nuts, chewy dried fruit, seeds, and a touch of decadent dark chocolate chips. Perfectly spiced with cinnamon and sweetened with brown sugar and honey, they strike the perfect balance of sweet and savory. Ready in under 30 minutes, this family-friendly recipe makes 18 satisfying cookies that are ideal for busy mornings, post-workout snacks, or midday energy boosts. Healthy, flavorful, and freezer-friendly, these breakfast cookies are a must-have addition to your meal prep routine.
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.5 cup Creamy nut butter (almond or peanut)
- 0.5 cup Brown sugar
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 cup Chopped nuts (almonds, pecans, or walnuts)
- 0.75 cup Dried fruit (raisins, cranberries, or chopped apricots)
- 0.5 cup Seeds (pumpkin seeds or sunflower seeds)
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, ground cinnamon, and salt. Set aside.
In another large bowl, use a hand mixer or stand mixer to cream together the softened butter, nut butter, and brown sugar until light and fluffy.
Mix in the honey, vanilla extract, and eggs, one at a time, until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the chopped nuts, dried fruit, seeds, and dark chocolate chips to evenly distribute throughout the dough.
Use a cookie scoop or tablespoon to portion out the dough into 2-tablespoon-sized balls and place them onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand or the back of a spoon.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 17.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 273 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
