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Trail Mix Breakfast Cookies Recipe

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4.3 from 14 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in Add-ins: Gently fold in the dried cranberries, pumpkin seeds, and chocolate chips ensuring even distribution throughout the dough.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://marthatasty.com/trail-mix-breakfast-cookies-recipe/