Almond butter and trail mix got married. Then they had two dozen children. These are their children:
Almond butter trail mix cookies.
Aren’t they beautiful?
All they had to was combine with an egg and some brown sugar. Then BAM! these cookies were born.
And then this blog post got a little awkward so I’m ditching this analogy right… meow.
So these cookies! They are so easy to make. I made them the hard way and they were still easy.
The “hard” way = make your own almond butter and mix your own trail mix.
The “easy” way = buy almond butter and trail mix at the store.
No matter which path you tread you’ll end up with delicious cookies and that’s the most important part. Gotta love that salty-sweet combo.
And you know what? As far as cookies go, these aren’t so bad for you. They are primarily made up of healthy, whole ingredients (nuts, seeds, egg), but we throw in some brown sugar to make them a little more of an indulgence.
Live a little.
They are naturally gluten-free, so if your body hates gluten it will love these!
These almond butter trail mix cookies would be great companions for when you go camping. They seem like very outdoorsy-type cookies to me. Maybe because they have the word “trail” in them? IDK.
I did bring them along to a picnic and they were good. I ate them inside and they were still good. I recommend trying both out!
- 2 cups almonds
- 1 egg, slightly beaten
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ⅓ cup raisins
- ⅓ cup dark chocolate chips
- ⅓ cup salted sunflower seeds
- ⅓ cup roasted, salted peanuts
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Toast almonds in the oven for 7-10 minutes (oven doesn’t have to be fully pre-heated at this point) until toasted and fragrant. Let cool for a few minutes.
- Place almonds in a food process and process for 5-10 minutes until it becomes smooth almond butter. You may have to stop it every so often to scrap down the sides. Once almonds have reached the desired consistency transfer to a bowl. Make sure this is about to room temperature before mixing with the other ingredients. It will make the dough easier to handle.
- Add the egg, brown sugar, baking soda, and vanilla extract. Stir until completely combined.
- Stir in the raisins, dark chocolate chips, sunflower seeds, and peanuts.
- Roll dough into balls.
- Optional step: refrigerate dough for 10-15 minutes before baking. This will result in denser cookies. If you don’t refrigerate they will spread a bit and will be thinner and crispier. They will be delicious either way!
- and place on the cookie sheet. Bake for 8 minutes. Let cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
You can replace the raisins, chocolate chips, sunflower seeds, and peanuts with 1⅓ cups of your favorite trail mix.
These are just too cute – I could eat three for breakfast right now!
Thanks, Alisa! I could stand behind your decision to eat these for breakfast.
I love that these are jammed-full of goodies, and I love your photos, Jenna! Pinning!
Thanks, Jill!
Wow these could not be easier – I love almond butter!! These sound amazing!
Thanks! I love almond butter too – just can’t get enough!
I just love everything that went into these cookies!
Thanks!!