If you’re on the hunt for the perfect wholesome treat that doubles as a nutritious morning boost, you’ve just stumbled upon a gem with this Trail Mix Breakfast Cookies Recipe. These cookies are bursting with flavor and texture, blending the hearty crunch of pumpkin seeds and oats with the sweetness of dried cranberries and chocolate chips. What’s truly wonderful about this recipe is how it balances indulgence and nourishment effortlessly—making your breakfast feel like a special occasion every day. Whether you’re rushing out the door or enjoying a slow morning, these cookies are an absolute game changer.
Ingredients You’ll Need
Every ingredient in this Trail Mix Breakfast Cookies Recipe plays a crucial role, creating a delightful harmony of flavors and textures. The mix of oats, peanut butter, and pumpkin seeds gives the cookies their hearty bite while the flax meal and yogurt keep them moist and tender.
- Flax meal: Acts as a fantastic egg substitute, adding fiber and a subtle nutty flavor.
- Water: Combines with flax meal to form a thick binder.
- Siggi’s plant-based yogurt: Adds moisture and a tangy depth, you can sub with any creamy plant-based yogurt.
- Creamy peanut butter: Brings richness and a luscious nutty taste.
- Pure maple syrup: A natural sweetener that provides gentle caramel notes.
- Quick-cooking oats: Provide chewy texture and wholesome body to the cookies.
- Flour: Gives structure without overpowering the other ingredients.
- Baking soda and baking powder: Ensure the cookies rise just enough for a perfect bite.
- Ground cinnamon: Offers warm spice that pairs beautifully with pumpkin seeds and cranberries.
- Fine salt: Enhances all the flavors, balancing the sweetness.
- Dried cranberries: Bring bursts of tartness and a chewy contrast.
- Pumpkin seeds: Add a satisfying crunch and subtle earthiness.
- Chocolate chips: The irresistible touch of sweetness with a mix of dark and white chocolates for variety.
How to Make Trail Mix Breakfast Cookies Recipe
Step 1: Prepare the Flax Egg
Start by whisking together the flax meal and water. This mixture needs about five minutes to thicken and take on a gel-like texture, acting as the perfect binder that keeps your cookies together without any eggs. It’s a brilliant vegan-friendly hack that enhances the cookie texture while packing in healthy omega-3 fats.
Step 2: Preheat and Prepare Baking Sheets
Set your oven to 375 degrees Fahrenheit and line two large rimmed baking sheets with parchment paper. This setup ensures even baking and easy cleanup, so your cookies come off the sheets perfectly without sticking or breaking.
Step 3: Mix the Wet Ingredients
In a medium bowl, blend the plant-based yogurt, peanut butter, and maple syrup until smooth and creamy. Stir in the thickened flax mixture next. This combination forms a rich and tender base for your cookie dough, guaranteeing moist and flavorful bites in every cookie.
Step 4: Incorporate the Dry Ingredients and Mix-ins
Add the quick oats, flour, baking soda, baking powder, cinnamon, and salt right into the wet mix. Stir until everything is just combined, then gently fold in the dried cranberries, pumpkin seeds, and chocolate chips. This step infuses the dough with all the signature textures and flavors that make this Trail Mix Breakfast Cookies Recipe so special.
Step 5: Shape and Decorate Your Cookies
Scoop the dough into 16 even mounds, spreading eight on each baking sheet. Shape each mound into a round disc about 2 to 2.5 inches wide, gently pressing in a few extra chocolate chips, pumpkin seeds, and cranberries on top for a stunning look and extra texture. This final touch makes the cookies look as delightful as they taste.
Step 6: Bake to Perfection
Bake the cookies one sheet at a time on the middle rack for about 10 minutes, or until the bottoms turn a light golden brown. After baking, let them cool on the sheets for five minutes before transferring to wire racks to cool completely. This step ensures they set perfectly and develop that irresistible chewiness.
How to Serve Trail Mix Breakfast Cookies Recipe
Garnishes
Sprinkle a few extra pumpkin seeds, dried cranberries, or a small drizzle of melted chocolate on top for that eye-catching finishing flourish. These garnishes add visual appeal and highlight the cookie’s delicious components, giving your breakfast cookies a professional touch.
Side Dishes
Pair these cookies with a hot cup of coffee, creamy plant-based milk, or a fresh fruit salad. The light sweetness and wholesome crunch balance well with smooth, refreshing sides to round out your morning meal beautifully.
Creative Ways to Present
Try stacking the Trail Mix Breakfast Cookies Recipe in a mason jar with layers of yogurt and fresh berries for a stunning breakfast parfait. Alternatively, package them in a cute picnic basket as a grab-and-go treat — they’re perfect both ways!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy, making for easy snacking throughout the week.
Freezing
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a sealed freezer bag. They’ll keep well for up to 3 months. Just thaw at room temperature when you’re ready to enjoy.
Reheating
Warm the cookies in a microwave for 15-20 seconds or pop them into a 300-degree oven for 5 minutes. This little reheating trick revives their fresh-baked softness and intensifies the chocolate melting beautifully.
FAQs
Can I use regular yogurt instead of plant-based yogurt?
Absolutely! Regular yogurt works just as well in this Trail Mix Breakfast Cookies Recipe, adding the same creaminess and tender texture. Feel free to choose whichever fits your dietary preferences.
Are these cookies gluten-free?
The recipe as written uses regular flour and oats, which may contain gluten. For a gluten-free version, substitute with certified gluten-free flour and oats to enjoy these breakfast cookies safely.
Can I swap out peanut butter for another nut butter?
Yes! Almond butter, cashew butter, or sunflower seed butter are great alternatives that will bring their own lovely twist to the flavor of the Trail Mix Breakfast Cookies Recipe.
Is it necessary to use flax meal in this recipe?
Flax meal serves as an egg replacement and adds helpful binding in this recipe. If you don’t have flax meal, you can try a chia seed egg or simply add an egg if you’re not avoiding animal products.
How do I make these cookies less sweet?
Reduce the maple syrup by a tablespoon or two or opt for dark chocolate chips instead of mixed ones. Both changes tone down the sweetness without compromising the cookie’s deliciousness.
Final Thoughts
This Trail Mix Breakfast Cookies Recipe is one of those wonderful finds that you’ll want to bake over and over. It’s nourishing, delightful, and brimming with personality—exactly the kind of morning treat that makes starting your day an absolute joy. Give it a go and watch these cookies become a fast favorite in your breakfast rotation.
PrintTrail Mix Breakfast Cookies Recipe
These Trail Mix Breakfast Cookies are a wholesome and delicious way to start your day. Packed with oats, flax meal, peanut butter, dried cranberries, pumpkin seeds, and chocolate chips, they offer a perfect balance of nutrition and indulgence. Soft yet slightly crunchy, these cookies are easy to make and perfect for a grab-and-go breakfast or a satisfying snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 2 tablespoons flax meal
- ¼ cup water
- ½ cup siggi’s plant-based yogurt
- ½ cup creamy peanut butter
- ¼ cup pure maple syrup
Dry Ingredients
- 1 ¼ cup quick-cooking oats (112g)
- ½ cup flour (74g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
Add-ins
- ¼ cup dried cranberries
- ¼ cup raw or roasted pumpkin seeds
- ¼ cup chocolate chips (mix of dark and white chocolate chips), plus more for topping
Instructions
- Prepare Flax Mixture: In a small bowl or measuring cup, slowly whisk together the water and flax meal until well combined. Set aside for 5 minutes to allow the mixture to thicken.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two large rimmed baking sheets with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, combine the plant-based yogurt, creamy peanut butter, and pure maple syrup. Stir until smooth and creamy. Then, add the thickened flax meal mixture to the bowl and mix until fully incorporated.
- Add Dry Ingredients: To the same bowl, add the quick-cooking oats, flour, baking soda, baking powder, ground cinnamon, and fine salt. Stir until the dough is well combined.
- Fold in Add-ins: Gently fold in the dried cranberries, pumpkin seeds, and chocolate chips ensuring even distribution throughout the dough.
- Shape Cookies: Scoop the dough into 16 even mounds, placing 8 on each prepared baking sheet. Gently shape each mound into a round disc approximately 2 to 2 ½ inches wide and about ½ inch thick. Optionally, press a few additional chocolate chips, pumpkin seeds, and dried cranberries onto the tops for decoration.
- Bake Cookies: Bake one sheet at a time on the middle oven rack until the cookies are lightly golden brown on the bottoms, approximately 10 minutes.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up. Then transfer them to wire racks to cool completely before serving or storing.
Notes
- Using quick-cooking oats helps achieve a softer cookie texture; rolled oats can be used for a chewier texture but may affect the consistency.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Optional toppings add extra flavor and visual appeal but can be omitted.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
