I love trail mix so much. It’s dangerous for me to even keep it around.
One handful turns into five, which very quickly turns into the whole bag. You too?
The result is a chewy, dense, hearty cookie that’s loaded to the max with texture.
Interestingly, this cookie dough base contains NO flour, NO butter, and I didn’t add any white sugar.
I doctored up the rich peanut butter dough with 1/3 cup each of: oats, raisins, chocolate chips, and peanut butter-filled M&Ms.
If you have a bag of actual trail mix, adding 1 generous cup of that will save you from piecing together one-third cup of this and that. However, this is a great recipe for using up bottom-of-the-bags of chips, pretzels, random baking chips, and various odds and ends that plague my cupboards.
Work in your favorite trail mix goodies such as crumbled pretzels, dried fruit like craisins or apricots; butterscotch or white chocolate chips rather than semi-sweet. Add mini Rolos, peanut butter cups, or any diced candy bar. I don’t like nuts in cookies but if you do, sprinkle in some peanuts, almonds, or another favorite. Add sunflower seeds or pepitas. Mix-and-match.
When mixing the dough, make sure to cream the peanut butter, brown sugar, egg, and vanilla for at least 5 minutes, or until it’s no longer gritty. The dough will likely be oily, and this is okay. It’s important to use storebought, conventional peanut butter like Jif or Skippy. Don’t use natural peanut butter and don’t use Homemade Peanut Butter. Your cookies will be prone to spreading if you do.
Add the baking soda, oats, and add-ins. The dough is jam-packed with goodies. Almost as many add-ins as there is dough. No complaints from me.
Form 16 mounds of cookie dough with a medium 2-inch cookie scoop or make balls with your hands. It’s important to compact the mounds so the add-ins don’t slip out because the dough is oily. Just push them back in and squeeze the mounds firmly if the add-ins try to wiggle out.
After the mounds are formed, flatten them slightly and refrigerate the dough for at least two hours, up to five days, before baking. Cookies baked with unchilled dough will spread and bake flat and thin rather than thick and puffy.
The advantage to forming the dough into mounds and refrigerating them is that you have the option of only baking off as many as you want. Sometimes I just want a few cookies, not a whole batch. That said, this is a small-batch recipe, making only about 16 cookies total so feel free to bake them all at once. They stay soft for up to one week.
The cookies are supremely texture-filled from the firm chocolate chips, chewy raisins, hearty sprinkling of oats, and M&Ms. They’re like having a handful of trail mix and a peanut butter cookie, all in one.
They’re peanut butter flavor is present and distinct, but the oats and other add-ins temper it a bit. If you’re looking for a really intense, unadulterated peanut butter cookie, try these.
And if you’re a trail mix fan, I suggest you bake it into cookies.
It’ll be the best tasting trail mix you’ve ever had.
I love trail mix, and I love it even more when it's baked into my favorite peanut butter cookies. The cookies are naturally gluten-free and have NO butter, flour, and I didn't add any white sugar. They're bursting with texture from oats, chocolate chips, raisins, and M&Ms. They're easily customizable based on what you like in your trail mix. Mix-and-match the add-ins used or simply use your favorite prepared trail mix. The cookies are my new favorite way to eat trail mix.
Yield: 16 medium cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Optionally, swap out some of the add-ins for white chocolate or butterscotch chips; peanuts, almonds, walnuts, macadamia nuts; sunflower seeds, pepitas; another type of dried fruit. Mix-and-match as desired.
Adapted from Peanut Butter Chocolate Chunk Cookies
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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Compost Cookies – Potato chips, butterscotch and chocolate chips, and so much more is added to these cookies with a salty ‘n sweet, crunchy and chewy profile
Cornflake Chocolate Chip Marshmallow Cookies – Everything but the kitchen sink is tossed into these cookies: Cornflakes, potato chips, pretzels, marshmallows, and chocolate chips. The recipe comes from a popular cookbook and I’m glad I tried them to see what all the hype was about
Do you like Trail Mix? What are your favorite trail mix add-ins?