Almond Butter Trail Mix Cookies – crispy, buttery cookies packed with dark chocolate chips, crunchy granola, and swirls of almond butter
Can I share something with you guys? Cookies are my favorite thing to share on the blog. They’re quick, they’re so easy to throw together, and most importantly, they’re always delicious. Plus cookies are really fun to experiment with. Once you get a good base recipe, the possibilities are endless.
These cookies remind me of the Kitchen Sink Blondies I made a while back. The base is delicious on its own, but the mix-ins are really what make it. For these trail mix cookies, I used a mix of chocolate chips and granola (Nature’s Path, of course), then swirled some almond butter (Justin’s, of course) into the cookie dough. I’m obsessed.
How to Make Almond Butter Trail Mix Cookies:
These cookies use the same method as my Marbled Chocolate Protein Cookies. First make the cookie dough, then add the mix-ins (in this case, chocolate chips and granola). Once fully combined, add scoops of almond butter to the top of the cookie dough and fold together with a spatula. Make sure to fold gently so the almond butter swirls through the dough. If you fold too much, the almond butter will literally disappear, and that’s not what you want, chief.
Once the cookie dough is made, scoop it onto a parchment-lined baking sheet, cover with plastic wrap, and chill for at least 2 hours. The chilling process is necessary to keep the almond butter from seeping out the sides of the cookies, so the longer you can chill the cookie dough, the better! Chilling cookie dough overnight also helps the texture (the fats solidify so the cookie won’t completely flatten in the oven) and the flavor (the ingredients mix and flavors become stronger).
Looking for more cookie recipes?
- Bakery Style Chocolate Chip Cookies
- Vanilla Bean Coconut Sugar Cookies
- Espresso Chocolate Chip Cookies
Almond Butter Trail Mix Cookies
- 1/2 cup vegan butter, such as Earth Balance
- 1/4 cup granulated sugar
- 1/2 cup + 2 Tbsp. brown sugar
- 1 Tbsp. ground flaxseed
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 cup semisweet chocolate chips
- 1 cup granola I used Nature's Path
- 1/2 cup almond butter, such as Justin's
- In a small bowl, mix together the flax and water and let sit until slightly thickened (about 5-7 minutes).
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 5 minutes. Add the flax and vanilla and mix for another 2 minutes until fully combined.
- Sift together the dry ingredients (flour, baking soda, and salt) and add into the mixing bowl all at once. Mix on low until the flour is just incorporated.
- Fold in the chocolate chips and granola.
- Add spoonfuls of the almond butter to the top of the dough, then fold together with a spatula just until the almond butter is starting to incorporate into the dough. You can also do this with your stand mixer: just quickly turn the mixer on and off a few times and you'll achieve the same result.
- Scoop the dough onto a parchment-lined baking sheet, cover with plastic wrap, then chill in the fridge at least 2 hours, overnight if possible. When you're almost ready to bake the cookies, preheat the oven to 350º.
- Bake 15-17 minutes until golden brown around the edges.
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