The aroma of freshly baked cookies wafting through the kitchen—there’s nothing quite like it, is there? I stumbled upon this healthy, no-sugar energy cookie recipe during a late-night Pinterest scroll (because who doesn’t need a midnight snack idea?), and it immediately took me back to the cozy mornings of childhood. These cookies, with their unexpected blend of wholesome ingredients, promise a burst of energy and flavor without the crash—perfect for those busy mornings or, let’s be honest, anytime the cookie craving hits.
Steps
- Preheat the oven to 350ºF and prepare a baking sheet with parchment paper. In a large bowl, mix together the peanut butter, eggs, brown sugar, melted coconut oil, and vanilla extract until well combined.
- Add the rolled oats, baking soda, and salt to the wet mixture and stir thoroughly. Fold in the mini chocolate chips, chopped pistachios, and dried fruit of your choice.
- Use a medium cookie scoop to portion the dough onto the lined baking sheet, leaving about 2 inches of space between each cookie. Slightly flatten each dough ball with your hand.
- Bake the cookies for 9 to 11 minutes, or until the edges are just set. Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a cooling rack to cool completely. Sprinkle with flaky salt if desired.
Ingredients
- 1 cup salted crunchy peanut butter
- 2 large eggs
- 1/2 cup light brown sugar
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup mini chocolate chips
- 1/3 cup chopped pistachios
- 1/3 cup dried fruit (such as cherries, cranberries, or blueberries)
Nutritional Values
Calories: 2016kcal | Carbohydrates: 174g | Protein: 54g | Fat: 132g | Saturated Fat: 36g | Sodium: 1500mg | Fiber: 18g | Sugar: 96g
FAQ
- Can I make these trail mix cookies gluten-free?
- Yes, these cookies are naturally flourless, making them gluten-free. However, to ensure they are completely gluten-free, make sure to use certified gluten-free oats.
- What can I use as a substitute for peanut butter?
- If you need a nut-free option, sunflower seed butter is a great alternative. It provides a similar texture and taste, making it a suitable replacement in this recipe.
- Is there a vegan option for these cookies?
- You can swap the eggs with flax eggs to make these cookies vegan. However, keep in mind that the cookies might be a bit more delicate in texture.
- How should I store the trail mix cookies?
- Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze them.
- Can I use steel-cut oats instead of rolled oats?
- No, steel-cut oats are not suitable for this recipe as they don’t provide the same chewy texture. It’s best to use old-fashioned rolled oats or quick oats if necessary.
Tips
- Ensure Ingredient Substitutions are Suitable: If you need a nut-free version, swap peanut butter with sunflower seed butter and pistachios with pumpkin seeds. For a vegan option, replace eggs with flax eggs, though the cookies may be slightly more delicate.
- Choose the Right Type of Oats: For the best texture, use old-fashioned rolled oats. Quick oats can be a substitute if necessary, but avoid steel-cut oats as they won’t work with this recipe.
- Proper Storage for Freshness: Store baked cookies in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To enjoy fresh-baked cookies anytime, consider freezing the dough and baking them as needed.
- Avoid Liquid Sweeteners: Stick to brown sugar, coconut sugar, or granulated sugar for this recipe. Liquid sweeteners like honey or maple syrup can make the dough too thin, affecting the cookie’s consistency.
Equipment
- Cookie Scoop – Useful for portioning dough evenly.
- Parchment Paper – For lining the baking sheet to prevent sticking and ensure even baking.
