Last Friday I did my Instagram live and ended up adapting these blueberry breakfast cookies. I loaded them up with nuts and seeds, and mini chocolate chips and I couldn’t be more obsessed with how they turned out.
These are so crispy on the outside, fluffy and hearty on the inside. They’re borderline breakfast cookie meets muffin top meets scone. Ya feel me? They’re fun and I’ve gotten some feedback from people who watched my Instagram live, wrote down the ingredients, made them, and loved them.
They’re really filling and I love that you can customize the nuts and seeds you mix in.
When Jaryd and I went on our six week long cross-country road trip after we graduated college, we lived off trail mix. As Jaryd drove, I’d pick out the M&Ms and cashews and pop them in my mouth at the same time. Mm, pseudo chocolate covered cashews, why you be sooo good?! It was all well and good until Jaryd started noticing the M&Ms were very scarce and started giving me the side eye.
As I made these cookies I tried to think back to actual trail mix and emulate the mix of nuts, chocolate bits, and sweet dried fruit. I think they turned out amazing!!
So, let’s make some Trail Mix Breakfast Cookies!! Mash your bananas in a large bowl. Whisk in the eggs and almond butter. Add the cashew flour (almond flour works too), flax seeds, and baking soda. Whisk everything together.
Fold in chopped pecans, pumpkin seeds, dried cranberries, and chocolate chips.
Use an ice cream scooper to scoop large cookies onto a lined baking sheet (I did six per baking sheet). Top each with a little extra pumpkin seeds, dried cranberries, and chocolate chips.
Bake for 15 minutes, until golden brown on top.
Allow the cookies to sit on the pan to cool for a few minutes before transferring them to a cooling rack.
Recipe
Trail Mix Breakfast Cookies
I can’t wait for you to try these gluten free + refined sugar free Trail Mix Breakfast Cookies!! They’re so hearty and perfect to grab for an easy morning meal!
Ingredients
- 2 ripe bananas
- 2 eggs
- ⅓ cup natural almond butter
- 2 cups cashew flour (sub in almond flour or hazelnut flour, NOT coconut flour)
- ⅓ cup flax seeds
- 1 teaspoon baking soda
- 1 cup pecans, chopped
- 1/3 cup pumpkin seeds
- 1/3 cup dried cranberries
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350F.
- First, mash your banana in a large bowl.
- Whisk in the eggs and almond butter.
- Add the cashew flour, flax seeds, and baking soda.
- Whisk everything together.
- Fold in chopped pecans, pumpkin seeds, dried cranberries, and chocolate chips.
- Use an ice cream scooper to scoop large cookies onto a lined baking sheet (I did six per baking sheet).
- Top with a little extra pumpkin seeds, dried cranberries, and chocolate chips.
- Bake for 15 minutes, until golden brown on top.
- Allow the cookies to sit on the pan to cool for a few minutes before transferring them to a cooling rack.
Tips
Serving (1 cookie): Calories 392; Fat 33.4g (Sat 4.6g); Protein 10.7g; Carb 18.2g (net carb 11.6g); Fiber 6.6g; Sodium 118mg
Enjoy!! xo
Anything we could sub for the flax seeds? Could chia seeds be substituted or is that like totally different?
Yes, you can sub in any nuts or seeds and customize them how you like 🙂 Hope you love them!! xo
I subbed hemp seeds.
Hi Lindsay,
Can’t find those flours where I live . Can I use Almond Meal as a substitute ?
Almond meal works, it may just have a heartier texture but will still be delicious! Hope you love them!! xo
I just made these (with almond meal and peanut butter, since that is what I had) and my 4 kids, 2 nephews, niece, husband and I all loved them. They are SO easy to put together, cook so quickly and are so hearty and tasty. I love how customizable this recipe will be. I will be sharing this link with my friends! Thanks for the recipe!!
Yay! I’m so happy you loved it! Thanks so much for the review!! xo
Hi. I’m not Gluten free. Wondering if the almond fflour is better to use for the nutritional value of the nuts still??? Or just can use my reg flour and still feel good about them being fairly healthy ?
I love almond flour because it does give you some added protein and nutrition. I haven’t tested this recipe with regular flour, so I don’t know how it would compare, but if you’re going to experiment, I would start with 1/4 cup less than the almond flour. Let me know how you make out! xo
Can you use all purpose flour?
I haven’t tested it but it may work! Let me know if you experiment and how it goes! xo