Trail Mix Cookies

I don’t know about you, but my alarm in the morning is set to. the. minute.

5 or 10 extra minutes of sleep is gold.

It is because of my morning battle with the alarm clock that I decided to make some sort of breakfast-cookie that would cut out the need to make breakfast for myself in the morning. Embarrassing but true.

These tasty, chewy and sweet/savory trail mix cookies have been rocking my world this week as a quick on-the-go alternative to breakfast. Make a batch for the week and set your alarm back a few extra minutes.


1 cup muesli or rolled oats

1 cup plain flour

1 cup almond flour or meal

1 cup trail mix

2 eggs

1/2 cup sugar

4 ounces coconut oil or butter melted

1 teaspoon baking powder

Preheat the oven to 350 degrees. Roughly chop up the trail mix and add it to a bowl along with the white flour, almond flour, oats, sugar and baking powder (all of your dry ingredients)

Now simply add in the butter and eggs. Use a spoon (or a mixer) to mix together. I found a wooden spoon worked best because it is such a deliciously dense batter.

Grab roughly 2 tablespoons of batter and roll into a ball with your hands, place on baking tray and flatten slightly. The cookies don’t change size much when baking, so feel free to make them as big or small as you like. Let bake for 25 minutes or until the tops are golden brown. The cookies will solidify more as they cool. Place in an airtight container and eat away!




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