Trail mix monster cookies are loaded with all of the goods! Made with oats, chocolate chunks, dried fruit, nuts and peanut butter for the ideal combination of flavors.
Trail Mix Monster Cookies
These extra thick cookies are such a fun treat to make filled with so many good mix-ins. They’re loaded with peanut butter, oats, chocolate chips, nuts and m&ms, and are basically trail mix in cookie form.
The bottoms are crispy with thick, soft centers, and they truly pack in all the best flavors. These flourless peanut butter oatmeal cookies are a must bake for any occasion!
These cookies are based off of my original monster cookies. Since I’ve been on a huge trail mix kick, I decided why not combine the two into one big cookie.
Trail mix monster cookies are the perfect combination of sweet and salty, and are a definite crowd pleaser.
What you need to make trail mix monster cookies
- creamy peanut butter– I like to use one made of roasted peanuts for a richer flavor with no added sugar
- coconut oil– I use a refined coconut oil that has a neutral taste
- quick-cooking rolled oats- I have only tested this recipe with quick-cooking oats. If you have whole rolled oats, I suggest pulsing them a few times in your blender to chop them up
- oat flour
- coconut sugar– or substitute brown sugar
- dairy-free chocolate chips or chunks
- chocolate gem candies or good old M & Ms
- dried cranberries
- roasted peanuts
- crushed walnuts
- eggs
- vanilla extract
This recipe is naturally gluten-free if you use certified gluten-free oats, and can even be made dairy-free if you use vegan chocolate gem candies in place of m&ms.
You can even jazz them up by using holiday themed candies!
These cookies have that perfect thick, soft-baked center and crispy bottom. They’re a delicious sweet treat to bake this week! I can’t wait for you guys to try them.
More dessert recipes you’ll love:
Gluten-free Brownie Bites
Chocolate Chunk Tahini Cookies
Vegan Chocolate Tart with a Walnut Crust
Gluten-free Tahini Banana Bread
Trail Mix Monster Cookies
Ingredients
- 1 cup quick-cooking rolled oats
- 1/2 cup oat flour
- 2 large eggs
- 1/2 cup creamy peanut butter, no sugar added
- 1/2 cup softened coconut oil, I use refined coconut oil that has a neutral taste
- 1/2 cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate gems or m&ms
- 1/3 cup roasted peanuts
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
Directions
- Preheat your oven to 350 F
- In a medium sized bowl, whisk together your eggs, coconut oil, coconut sugar, vanilla and peanut butter until smooth.
- Pour in your oats, oat flour, baking soda and salt and stir with a rubber spatula to form the dough
- Fold in your chocolate chips and candies, walnuts, dried cranberries and walnuts and mix to combine
- Layer a sheetpan with parchment paper. For thicker cookies, portion out 4 tbsp of dough about 1″ apart- I use my 4 tbsp cookie scoop. You can lightly flatten the tops just to even them out. For smaller cookies, you can scoop out 2 tbsp worth of dough
- Bake the cookies for 10-12 minutes. Remove the tray from the oven and tap it lightly on the counter twice to flatten. To round out the edges if your cookies are uneven, take a large mug, flip it over the cookies and swirl the cookies around on the baking sheet 2-3 times right out of the oven
- Let the cookies cool for at least 10-15 minutes.
- Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months.
I want to make these cookies–could i substitute olive oil for the coconut oil?