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!

Prep: 10 minsCook: 15 minsTotal: 25 mins
Servings: 12 1x


  • 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


  1. Preheat oven to 350F.
  2. First, mash your banana in a large bowl.
  3. Whisk in the eggs and almond butter.
  4. Add the cashew flour, flax seeds, and baking soda.
  5. Whisk everything together.
  6. Fold in chopped pecans, pumpkin seeds, dried cranberries, and chocolate chips.
  7. Use an ice cream scooper to scoop large cookies onto a lined baking sheet (I did six per baking sheet).
  8. Top with a little extra pumpkin seeds, dried cranberries, and chocolate chips.
  9. Bake for 15 minutes, until golden brown on top.
  10. Allow the cookies to sit on the pan to cool for a few minutes before transferring them to a cooling rack.


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

© The Toasted Pine Nut