These Coconut Oil Trail Mix Cookies are a thick delicious cookie that’s crispy on the outside, soft on the inside and packed with your favorite Trail Mix!
Trail Mix…it sounds so innocent, doesn’t it?
Like if you were to say to me what did you eat today and I said, “oh just some trail mix”, you’d be all, “That’s ALL? Wow, you can survive on just nuts and seeds! What a champ!”
You’d say that, right?
Well turns out, the trail mix in my brain is a dirty liar. It’s pretty much the same as eating a Snickers. And since the only real place I’m hiking is into the kitchen to grab more trail mix, I’m not necessarily, “burning off the calories”. They should really make anything called “trail mix” less delicious. It’s deceiving.
Anyhow, since trail mix is basically a bag of chocolate chips I thought I would give it a proper home.
In a cookie.
I mean, Target calls THIS trail mix…
Which is why Target and I are officially bests.
Oh yeah, let me also say that I made these beauties with coconut oil instead of butter. I didn’t do it for health reasons or whatever…I did it because it tastes so dang good.
I like Carrington Farms Unrefined Cold Pressed Coconut Oil best. No, they are not paying me to say this…I just love it because it tastes and smells like coconut. You can buy other coconut oil that is pretty much flavorless if you’re not looking for everything you make to taste coconutty… but for baking I love the mild coconut flavor it gives. That’s just my 2 cents.
Anyhow, since I used coconut oil, I went ahead and added in some sweetened flaked coconut too. If you don’t love coconut, you can absolutely sub in butter and absolutely leave out the coconut. I won’t be mad.
They bake up and stay thick. The edges get slightly crispy, but the inside stays tender.
They really are a lovely cookie.
And just so you know, you don’t have to use totally trashed out trail mix for these cookies. If you are a little mindful of what you’re eating, buy a variety without the candies or chips. They make a perfect little lunchbox snack!Print
- 3/4 cup coconut oil, in solid form
- 3/4 cup light brown sugar
- 1 egg, plus 1 yolk
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- 1/2 cup sweetened flaked coconut
- 1 cup old fashioned oats
- 2 cups trail mix
- Preheat the oven to 350°F/175°C
- Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the coconut oil and brown sugar together for 2 minutes on medium speed until smooth, scraping the sides as necessary. Add in the egg, yolk and vanilla and continue mixing until smooth.
- With the mixer still on medium add in the baking soda and salt and mix for 30 seconds longer.
- Turn the mixer to low and add in the flour, coconut and oats mixing until incorporated.
- Finally stir in the trail mix.
- Using a 2 tablespoon sized cookie scoop, place the dough onto the prepared baking sheet 2 inches apart.
- Bake for 9-10 minutes until the edges are lightly golden, making sure not to over-bake. The cookies might even seem a tiny bit under-baked, this is fine.
- Transfer the cookies to a wire rack to cool.
Use any kind of trail mix you prefer. I used one with M&Ms, chocolate chips, peanuts, almonds, raisins and peanut butter chips.