Trail Mix Breakfast Cookies (for running up mountains)

Hearty, trail-friendly breakfast cookies packed with oats, nuts, chocolate chips, dried fruit, coconut, and flax. Easy to prep ahead and bake into 20 portable, energy-boosting treats.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, combine the oats, oat flour, almond flour, walnuts, chocolate chips, dried fruit, coconut, flax, cinnamon, salt, and baking soda.

Step 2

In a separate bowl, whisk the melted butter and sugar until combined. Add the egg, honey, and vanilla and whisk until well blended. Add the wet ingredients to the dry ingredients and mix until combined. Cover and chill the dough in the fridge for 1 hour (or in the freezer for 30 minutes).

Step 3

Position a rack in the center of the oven. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 4

Use your hands to roll the dough into golf ball–size balls (applying pressure to ensure all the mix-ins hold together) and set them on the prepared baking sheet, spacing them 1 inch apart. Use your palm to flatten them slightly.

Step 5

Bake for 14 to 16 minutes, until golden brown on the edges. Use a spatula to transfer the cookies to a cooling rack to cool.