Trail-Mix Day?! A Recipe for Oh-So-Good (and Under 100 Calories) Trail Mix Cookies

In a world where there’s a day for hugs, a day for grilled cheese, and yes, even a day to celebrate bad poetry (what’s up, August 18th?!) it’s no wonder there’s National Trail Mix day! And while we can’t see ourselves putting up almond and cashew banners or walking in a parade down 5th Avenue wearing our very best granola gear, we can certainly get down with this healthy (and oh-so-addicting) trail mix cookie recipe from our friends at Miraval Resort & Spa.

Miraval’s pastry chef, Kim Macy has done it again with this sweet take on traditional trail mix. The easy-to-make drop cookies use whole grains, healthy seed and nut oils, and are packed with vitamins, antioxidants, and fiber! The recipe makes about 3 dozen cookies which can be frozen in a tightly sealed freezer bag so they’re ready to go when you are! Whether you’re heading out for a hike or just looking for a guilt-free after-dinner snack, these trail mix cookies hit the mark.

What You’ll Need:

4 tablespoons butter, softened
½ cup light or dark brown sugar
¼ cup raw cane sugar
½ cup honey or agave nectar
2 egg whites
1 cup all-purpose flour
½ teaspoons baking soda
¼ teaspoon kosher salt
2 cups rolled oats
½ cup mixed seeds and/or nuts (pumpkin, sunflower, etc.)
½ cup mixed dried fruit (cranberries, cherries, blueberries, etc.)
¼ cup mini semisweet chocolate chips

What You’ll Do:

1. Heat the oven to 350 degrees F and line a baking sheet with kitchen parchment.
2. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and cane sugar together until smooth. Add the honey and egg whites, scrape down the sides of the bowl using a rubber spatula, and continue to mix for another minute.
3. In a small bowl, whisk together the flour, baking soda, and salt. Add this mixture and the oats to the ingredients in the mixer and continue mixing until just combined. Last, add the seeds, dried fruit, and chocolate chips. Scoop 1 tablespoon portions onto the prepared baking sheet, leaving about 1 inch between the cookies. Bake until the cookies are lightly browned and they release from the parchment, 8-10 minutes. Remove from oven and cool on a wire rack.

Nutritional Information: Serving size, 1 cookie | 96 calories | 1g fat | 17g carbohydrates | 1g dietary fiber | 2g protein