Soft & Chewy Trail Mix Cookies (Naturally Sweetened, Gluten-free)
These almond flour trail mix cookies are naturally sweetened, soft, and gluten-free — the perfect wholesome cookie you can enjoy any time of day.
Equipment
- 1 Large Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Large Spoon
- 1 Large Baking Sheet
- 1 Medium Cookie Scoop or a regular spoon
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
- 1 pinch of salt
Wet Ingredients
- 1/4 cup butter, melted
- 1/3 cup pure maple syrup
- 2 tsp vanilla extract
- 2 large eggs, beaten
Mix-in + Topping
- 1 cup store-bought or homemade trail mix (any kind you like! mine has walnuts, almond, pecans, cranberries, and pumpkin seeds.)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, baking soda, and salt.
- In a separate bowl, whisk together melted butter, maple syrup, and vanilla until combined.
- Add wet ingredients to dry and mix until just combined.
- Beat eggs lightly, then fold into the batter until smooth and fluffy.Beat eggs lightly, then fold into the batter until smooth and fluffy.
- Mix most of the trail mix into the dough, reserving a little for topping.
- Scoop dough (about 2 tbsp per cookie) onto the baking sheet. Flatten slightly and sprinkle extra trail mix on top.
- Bake 10–12 minutes, or until edges are golden and centers are set.
- Cool on the baking sheet before transferring to a wire rack.
Video
Notes
Serving & Storage
- Enjoy warm, or store in an airtight container on the counter for up to 3 days.
- Refrigerate for 5–6 days or freeze up to 2 months.
- Pro tip: Try different trail mixes to change the flavor — omega-3, cranberry pumpkin seed, or even chocolate chunk blends all work beautifully.