These healthy no bake trail mix cookies are thick, chewy and loaded with customizable trail mix add-ins! Using just one bowl and taking less than 5 minutes, these vegan, gluten free, sugar free, dairy free and allergen-friendly cookies are the perfect breakfast, snack or healthy dessert!
Similar to these delicious crunch bars, I’m going to continue to share archived cookbook recipes.
My cookbook, Clean Sweets, has over 50 brand-new recipes in it. What many people are unaware of is that this was narrowed down from over 80 recipes. 80 recipes which had been tested, sample photographed and ready to go to print.
As hard as it was for me to have to cut out some of the recipes, it just means I can share them with you on here. From those who have grabbed a copy of the cookbook so far, a popular recipe is the no bake soft and chewy triple chocolate cookies. In fact, I know my favorite kale Alexis is a huge fan of them.
Want to know which recipe it was fighting against to make it to the publishing stage? Today’s allergen-friendly no bake trail mix cookies! While I was a little disappointed that I couldn’t share these super simple and tasty cookies with you in PRINT, it just means I can share them online with you here now!
Are you a fan of thick and chewy cookies or softer, fudge-like cookies? Lucky for you, these no bake cookies can have both these textures. Me personally, I am a huge fan of both these textures so I use my favorite hack. I keep these no bake trail mix cookies refrigerated and if I want them thick and chewy, I eat them straight out of the fridge. If I want them softer and fudge-like, I leave them out until room temperature.
Using just one bowl and taking less than five minutes to whip up, you really have no excuses to NOT make them. You’ll also only need a handful of ingredients and add-ins which are completely customizable!
The base is made of rolled oats, brown rice syrup, chia seeds, and smooth sunflower seed butter. The latter two ingredients can be switched out to some other tested alternatives. Also, the chia seeds can be omitted if you aren’t a fan of them.
If you don’t have brown rice syrup, it works well with agave nectar, pure maple syrup or even honey. However, you may need to increase this by a tablespoon, as they just aren’t as sticky as the original brown rice syrup. To keep this completely sugar-free, this natural sugar-free maple syrup is my favorite. It actually has a sticky texture and no artificial aftertaste.
If you aren’t a fan of sunflower seed butter or have NO nut allergies, you have several options to choose from. I prefer using smooth almond butter or cashew butter, as it doesn’t have an overpowering flavor. This certainly works fine with peanut butter, however, unless you are a diehard fan of it, I’d stick to the other two. If you DO have allergies and don’t want to use sunflower seed butter, tahini or soynut butter are both suitable to use too.
The fun part is choosing what add-ins to include! I personally think the beauty of trail mix is that it is customizable to what your preferences are! Because I am keeping this free from the top 8 allergens, I opted to use sunflower seeds, pepitas, raisins, unsweetened cranberries and my favorite dairy-free mini chips and dairy-free morsels!
For those of you wanting to up the protein count (which makes these cookies considerably more filling, satisfying and breakfast-worthy!), these work well with adding a scoop of vanilla protein powder to it. I prefer using this casein protein powder, this paleo protein powder or this brown rice protein powder. Please note that whey protein powder will not work for this- It results in the cookies being super sticky and will not firm up.
With the weather finally warming up, let’s give the stink eye to the ovens and make these chewy, satisfying, easy, and seriously addictive healthy no bake trail mix cookies!
Healthy No Bake Trail Mix Cookies (Vegan, Gluten Free, Sugar Free) originally set to be published in Clean Sweets by Arman Liew.
Healthy No Bake Trail Mix Cookies
Equipment
Ingredients
- 3 cups gluten free rolled oats gluten-free, if necessary
- 1 tablespoon chia seeds
- 1 tablespoon cinnamon
- 1/4 teaspoon sea salt
- 1 cup sunflower seed butter can sub for any nut or seed butter of choice
- 1 cup brown rice syrup can sub for any sticky sweetener- See notes in the post
- 1 1/2 cups trail mix of choice
Instructions
- Line a large plate greaseproof paper and set aside. In a large mixing bowl, add the rolled oats, cinnamon, and sea salt and set aside.
- In a microwave safe bowl or stovetop, melt the almond butter with the brown rice syrup until combined. Pour the liquid mixture into the dry and mix well until fully incorporated. Add your trail mix of choice and mix until fully incorporated.
- Using your hands, form into small, golf ball sized balls and place on the lined plate. Press each ball into a cookie shape and refrigerate until fim.
Notes
Nutrition
More delicious no bake cookies? Gotcha covered!
Healthy No Bake White Chocolate Raspberry Cookies
Healthy No Bake Vanilla Cake Batter Cookies
Healthy No Bake Thumbprint Cookies
Healthy No Bake Vanilla Bean Thumbprint Cookies
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I totally can NOT wait to try this! My husband and I are following the Eat Right 4 Your Type protocol for various health reasons, not to lose weight (but, hey, if we both lose a couple of pounds…bonus!) and I was SO excited to see these cookies because everything in them, or optional swaps, fits our Type O blood type. Perfect timing!! thanks for sharing!
😀 That is what I like to hear, Tammy! Oh wow, please let me know how the Eat Right style of eating goes for you both 🙂
Will do! I certainly won’t be a quick process, but will keep you posted!
Soooo, I finally got around to making these cookies! I’ll tell you…they are delicious and VERY addicting! The only problem I had was the mixture being extremely sticky (I added a tad bit of water hoping it would help, but it didn’t), so I was unable to roll them into balls (I even spray my hands with cooking spray!). However, I persevered!! I lined an 8″ x 8″ glass dish with parchment paper, sprayed it just a little, with cooking spray, and dumped everything in, pressed down firmly all over the place, and popped into the fridge. Voila! I can cut them to size (which may, or may NOT, be a good thing!) ~ worked out well and they are amazing!
Love these cookies, mate! I’m a huge fan of sunflower seeds, and I try to incorporate them whenever I can into salads and such. But I’ve never thought about making a trail mix cookie. This needs to happen like yesterday! Because if this actually happened yesterday, then that means I would be eating these cookies today.
Using trail mix this way would at least help make sure I don’t just eat all the chocolate and leave the rest!
You are a really great recipe writer. I love how you give so many alternatives and variations. I will be trying these for sure…and now I’m confident I can do it my “own way”. Thanks!
You are so welcome, Karin 🙂
I like how fast these cookies come together, and the variety of ingredients. These would be awesome with added coconut flakes! And, I have used the sugar free maple syrup on almond flour pancakes — so good!
If I were to bake these, do you think that would work? I want to try to take these backpacking! Thanks!
I haven’t tried, I reckon they’d get a little hard- Feel free to experiment and see 🙂
I’m so glad I stumbled on this! My daughter has been Vegan for a little over a year now and I’m always searching for great recipes for her. I’ve started a binder with printed meals, snacks and desserts, and now this one will go in there as well! Thank you! I look forward to more recipes!
🙂 This means so much, Fran!