Trail Mix Protein Bar Cookies
There’s something special about baking cookies that makes me feel all warm inside, and with these Trail Mix Protein Bar Cookies, I get to enjoy that feeling while also indulging my love for healthy snacking. It all started when I wanted a quick pick-me-up during the afternoons, and I found that traditional cookies just weren’t cutting it anymore. I craved something that could provide both sustenance and satisfaction, and that’s when the idea for these cookies was born. These delightful treats are packed with wholesome ingredients and are perfect for on-the-go snacking or a post-workout treat. You won’t believe how easy they are to make and how delicious they turn out!
Recipe Snapshot
20 mins
10 mins
10 mins
Medium
180 kcal
4 g
Gluten-Free, Low FODMAP
7 g
Baking Sheet, Cutting Board, Oven, Mixing Bowl
Why This Trail Mix Protein Bar Cookies Hits Different
Healthy Ingredients
The beauty of these cookies lies in their ingredients. Each one is loaded with good-for-you elements like old-fashioned oats and pumpkin seeds, which not only add texture but also offer a bunch of nutrients. From fiber to protein, these cookies are a great addition to any diet.
Perfect for Meal Prep
If you’re like me and often find yourself in a rush, you’ll appreciate how well these cookies keep. You can whip up a batch at the beginning of the week, and they’ll stay fresh for days in an airtight container. Plus, they’re perfect for throwing in your bag for a snack on the go.
Customizable
The Trail Mix Protein Bar Cookies are incredibly versatile. You can mix and match your favorite nuts, seeds, and dried fruits. Want to throw in some almonds or swap out cranberries for blueberries? Go for it! This recipe is a blank canvas waiting for your personal touch.
Kid-Friendly
These cookies are a hit with kids! They can be a great way to get your little ones involved in the kitchen. They can help measure and mix, and they’ll love tasting the dough. Plus, you can feel good about what they’re eating.
Snack with a Purpose
Unlike regular cookies that can leave you feeling sluggish, these cookies provide an energy boost thanks to the protein bars and seeds. They’re perfect for a midday snack or a pre-workout boost, keeping you fueled and focused throughout your day.
What You’ll Need for Trail Mix Protein Bar Cookies
Making the Trail Mix Protein Bar Cookies is all about bringing together ingredients that complement each other beautifully. The combination of unsalted butter and brown sugar gives these cookies a rich sweetness, while old-fashioned oats contribute a satisfying chewiness. With the added crunch from pumpkin seeds and the burst of flavor from dried cranberries, every bite is a delightful experience. Let’s dive into the ingredients that make this cookie recipe truly special.
- ½ cup unsalted butter, softened (1 stick) – This is the base of our cookies, giving them that rich flavor and soft texture.
- ¾ cup light brown sugar, packed – Adds sweetness and moisture, helping to create that chewy texture we all love.
- 1 large egg – Binds the ingredients together and helps in providing structure.
- 2 teaspoons vanilla extract – Enhances the overall flavor of the cookies, making them irresistibly tasty.
- 1 ¼ cups all-purpose flour – The backbone of our cookie dough, giving it the right consistency.
- ½ cup old-fashioned whole rolled oats – Adds a hearty chew and nutritional benefits.
- 1 teaspoon cornstarch – Helps to keep the cookies soft and chewy.
- ½ teaspoon baking soda – The leavening agent that helps the cookies rise and become fluffy.
- Pinch of salt – Balances the sweetness and enhances the overall flavor.
- 4.25 ounces protein bars, diced small (about 1 scant cup) – Adds an extra protein punch and a chewy texture.
- ¾ cup dried cranberries – Provides a sweet and tangy flavor that compliments the other ingredients.
- ½ cup pumpkin seeds, or use sunflower seeds, slivered almonds, etc. – Adds crunch and healthy fats.
- ¼ cup raisins – A great natural sweetener and chewy addition.
Directions for Trail Mix Protein Bar Cookies
Creating your own batch of Trail Mix Protein Bar Cookies is a satisfying adventure! Follow these detailed steps, and you’ll be on your way to enjoying these delightful cookies in no time.
- To start, grab the bowl of your stand mixer fitted with the paddle attachment. If you don’t have one, a large mixing bowl and electric mixer will do. Combine ½ cup unsalted butter, ¾ cup light brown sugar, 1 large egg, and 2 teaspoons vanilla extract. Beat these ingredients on medium-high speed for about 4 minutes. You want everything to be well creamed and combined, creating a lovely light mixture.
- Once your mixture is nice and fluffy, stop to scrape down the sides of the bowl. Next, add in 1 ¼ cups all-purpose flour, ½ cup old-fashioned oats, 1 teaspoon cornstarch, ½ teaspoon baking soda, and a pinch of salt. Beat on low speed until everything is just combined, which should take about 1 minute. Don’t overmix here!
- After that, again scrape down the sides of the bowl to ensure everything is mixed evenly. Now, it’s time to fold in the fun stuff. Add 4.25 ounces of diced protein bars, ¾ cup dried cranberries, ½ cup pumpkin seeds, and ¼ cup raisins. Beat on low speed until all the ingredients are combined, which should only take about 30 seconds.
- Now comes the fun part! Using a large cookie scoop, a ¼-cup measure, or even your hands, form approximately 12 equal-sized mounds of dough. Roll them into balls and slightly flatten them. A little tip here: strategically place some of the dried fruit or protein bar pieces on top of each mound for that extra flair.
- Once your dough is shaped, place the mounds on a large plate or tray. Cover them with plastic wrap and refrigerate for at least 2 hours or up to 5 days. This step is crucial because baking with unchilled dough can lead to thinner, flatter cookies that spread too much.
- When you’re ready to bake, preheat your oven to 350°F (about 175°C). Line a baking sheet with a Silpat or spray it with cooking spray to prevent sticking. Place your cookie dough mounds on the sheet, making sure they’re spaced at least 2 inches apart. I usually bake about 8 cookies per sheet for the best results.
- Now, pop those cookies in the oven and bake for about 11 minutes. You’re looking for the edges to be set while the tops remain slightly undercooked and glossy in the center. Remember, they will firm up as they cool, so don’t overbake!
- Once baked, allow your cookies to cool on the baking sheet for about 10 minutes before serving. I recommend letting them cool on the sheet rather than transferring to a rack, as it helps them maintain their structure better.
- These Trail Mix Protein Bar Cookies will keep well in an airtight container at room temperature for up to 1 week. If you want to make them ahead of time, you can also freeze them for up to 6 months. Alternatively, unbaked dough can be stored in the refrigerator for up to 5 days, or in the freezer for up to 4 months, making it easy to bake them fresh whenever you’re in the mood.
Things Worth Knowing
- Chilling the dough: Ensure you chill the cookie dough before baking. This helps maintain the cookie’s shape and prevents spreading.
- Ingredient freshness: Always use fresh nuts and dried fruits for the best flavor and texture.
- Mixing technique: Avoid overmixing the dough once you add the dry ingredients. This will keep your cookies tender.
- Oven temperature: Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
Pro Tips and Tweaks
Want to take your Trail Mix Protein Bar Cookies to the next level? Here are some tips to enhance your cookie-baking game.
- Storage: Store leftover cookies in an airtight container to keep them fresh for up to a week.
- Freezing: You can freeze the baked cookies for up to 6 months. Just be sure to separate them with parchment paper.
- Pairing: These cookies are perfect with a glass of milk or a cup of coffee for a delightful snack.
- Customization: Feel free to swap out the nuts and dried fruits based on personal preferences or what you have on hand.
- Batch size: Double the recipe to have enough cookies for sharing with friends or for meal prep!
What to Serve Alongside Trail Mix Protein Bar Cookies
These delectable cookies are not just a snack; they’re versatile enough to complement various occasions. Here are some great ideas on what to serve alongside your Trail Mix Protein Bar Cookies.
- With Milk: Enjoy these cookies with a glass of cold milk for a classic pairing that kids and adults alike will love.
- After a Workout: These cookies are fantastic as a post-workout snack, providing the energy and protein needed after exercise.
- At Breakfast: Crumble them over Greek yogurt or eat them alongside your morning coffee for a nutritious start to your day.
- On Picnic Days: Pack these cookies for your next picnic. They are easy to transport and are a crowd-pleaser.
- During Holidays: These cookies can easily be part of your holiday spread, bringing a healthy option to the dessert table.
- As a Lunchbox Treat: Toss a couple of cookies into lunchboxes for a wholesome afternoon treat that kids will adore.
FAQ
Conclusion
The Trail Mix Protein Bar Cookies are the perfect blend of wholesome ingredients and delicious flavors, making them a snack that satisfies while nourishing your body. I encourage you to try making these cookies for yourself; they’re easy, customizable, and a great way to keep your energy levels up throughout the day. Whether for yourself or to share with friends, you won’t regret whipping up a batch!
Trail Mix Protein Bar Cookies
Equipment
- Baking Sheet
- Cutting Board
- Oven
- Mixing Bowl
Ingredients
- ½ cup Unsalted Butter Softened (1 stick)
- ¾ cup Light Brown Sugar Packed
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 1 ¼ cups All-Purpose Flour
- ½ cup Old-Fashioned Whole Rolled Oats Not quick-cook or instant
- 1 teaspoon Cornstarch
- ½ teaspoon Baking Soda
- Pinch Salt Optional and to taste
- 4.25 ounces Protein Bars Diced small (about 1 scant cup)
- ¾ cup Dried Cranberries
- ½ cup Pumpkin Seeds Or use sunflower seeds, slivered almonds, etc.
- ¼ cup Raisins
Instructions
- To start, grab the bowl of your stand mixer fitted with the paddle attachment. If you don’t have one, a large mixing bowl and electric mixer will do. Combine ½ cup unsalted butter, ¾ cup light brown sugar, 1 large egg, and 2 teaspoons vanilla extract. Beat these ingredients on medium-high speed for about 4 minutes. You want everything to be well creamed and combined, creating a lovely light mixture.
- Once your mixture is nice and fluffy, stop to scrape down the sides of the bowl. Next, add in 1 ¼ cups all-purpose flour, ½ cup old-fashioned oats, 1 teaspoon cornstarch, ½ teaspoon baking soda, and a pinch of salt. Beat on low speed until everything is just combined, which should take about 1 minute. Don’t overmix here!
- After that, again scrape down the sides of the bowl to ensure everything is mixed evenly. Now, it’s time to fold in the fun stuff. Add 4.25 ounces of diced protein bars, ¾ cup dried cranberries, ½ cup pumpkin seeds, and ¼ cup raisins. Beat on low speed until all the ingredients are combined, which should only take about 30 seconds.
- Now comes the fun part! Using a large cookie scoop, a ¼-cup measure, or even your hands, form approximately 12 equal-sized mounds of dough. Roll them into balls and slightly flatten them. A little tip here: strategically place some of the dried fruit or protein bar pieces on top of each mound for that extra flair.
- Once your dough is shaped, place the mounds on a large plate or tray. Cover them with plastic wrap and refrigerate for at least 2 hours or up to 5 days. This step is crucial because baking with unchilled dough can lead to thinner, flatter cookies that spread too much.
- When you’re ready to bake, preheat your oven to 350°F (about 175°C). Line a baking sheet with a Silpat or spray it with cooking spray to prevent sticking. Place your cookie dough mounds on the sheet, making sure they’re spaced at least 2 inches apart. I usually bake about 8 cookies per sheet for the best results.
- Now, pop those cookies in the oven and bake for about 11 minutes. You’re looking for the edges to be set while the tops remain slightly undercooked and glossy in the center. Remember, they will firm up as they cool, so don’t overbake!
- Once baked, allow your cookies to cool on the baking sheet for about 10 minutes before serving. I recommend letting them cool on the sheet rather than transferring to a rack, as it helps them maintain their structure better.
- These Trail Mix Protein Bar Cookies will keep well in an airtight container at room temperature for up to 1 week. If you want to make them ahead of time, you can also freeze them for up to 6 months. Alternatively, unbaked dough can be stored in the refrigerator for up to 5 days, or in the freezer for up to 4 months, making it easy to bake them fresh whenever you're in the mood.
Notes
- Tip 1: Store leftover cookies in an airtight container to keep them fresh for up to a week.
- Tip 2: You can freeze the baked cookies for up to 6 months. Just be sure to separate them with parchment paper.
- Tip 3: Enjoy these cookies with a glass of cold milk for a classic pairing that kids and adults alike will love.
- Tip 4: Feel free to swap out the nuts and dried fruits based on personal preferences or what you have on hand.
- Tip 5: Double the recipe to have enough cookies for sharing with friends or for meal prep!
