• Erin Messmer

Paleo Trail Mix Cookies

Trail mix is my kryptonite. No, really. Put me within 25 feet of any kind of trail mix, GORP, and any other mixture of nuts, seeds, dried fruit, chocolate, or yogurt covered raisins and you and I will be fast friends. I love it so much that my husband and I had it as the favor at our wedding when we got married in Alaska in 2018. I had little custom paper bags printed with "Happy Trails" and hand-filled them with my bridesmaids the night before the wedding. A versatile snack on or off the trail, I have been wanting to recreate this classic trail snack in cookie form and this recipe is so easy and will have you feeling like you had a hard day on the trail from the comfort of your own home.

  • Tips: You can use any of your favorite nuts or dried fruit for this recipe. I love dried cranberries and chocolate together, as well as cashews and almonds, so I went with that combo. You could easily switch out your chocolate chips for white chocolate, or yogurt covered raisins as well- go wild!

  • Remember that the dough is not your conventional cookie dough. This paleo dough will appear a more grainy texture and darker, due to it being made with coconut sugar and nut flours.

  • Use a small ice cream scoop or melon baller to get the perfect cookie dough serving each time. One of the best investments I've made in the kitchen is purchasing a cookie scoop and it has made cookie baking so much faster and my cookies much more uniform in size.

For this recipe you will need: Two bowls (for mixing), measuring cups and spoons, cookie scoop, baking sheet, parchment paper, and a cooling rack.


INGREDIENTS: Makes approximately 16-18 cookies

  • 1 egg

  • 1/2 cup of coconut sugar

  • 1/4 cup coconut oil, room temperature but liquid (you can heat if yours isn't liquid, but make sure it's cooled before using).

  • 1 tsp vanilla extract

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/4 cup dairy-free chocolate chips (I love Enjoy Life mini chips)

  • 1/4 cup dried cranberries (I love the brands that sweeten with apple juice instead of sugar. They are a little more expensive but so worth it!)

  • 1/4 cup of chopped nuts of choice (I did a mix of almond and cashews).

LET'S MAKE COOKIES

  1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

  2. In a bowl, beat 1 egg and then add your coconut sugar, coconut oil, and vanilla extract. Mix together.

  3. In a separate bowl, combine your almond and coconut flour with the baking soda and salt.

  4. Add dry mixture to wet ingredients and mix.

  5. Gently fold in your chocolate chips, dried fruit, and nuts and mix until evenly distributed.

  6. Scoop with a cookie scoop onto baking sheet and gently press to flatten cookies. *If you like the texture of the cookies in these photos, bake your rounded scoops for 4 minutes, remove from oven and flatten with a jar lid and then finish in the oven.

  7. Bake for 10-12 minutes and then move to rack to cool completely.

  8. Store in a sealed container for up to 5 days.


SERVING TIPS: These are so so good with milk or even with your favorite ice cream. I want to make dairy-free mini ice cream sandwiches out of them, so stay tuned for that recipe!


I was so happy with how quick and easy these cookies were. There is an endless variety of additions you can make to these cookies as long as you keep the base the same. I love giving you all option to customize and really make it your own. That's how I learned to cook and came up with a number of the recipes you'll find here!


As always, follow me on Instagram @foodieandthebeets and at @erin_allday for more tips on social media marketing, culinary marketing, yummy foodspo, and so much more!


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