Whole Wheat Chocolate Cherry Trail Mix Cookies

Whole Wheat Chocolate Cherry Trail Mix Cookies

Chock-full of goodies like chocolate, dried cherries, oats, almonds and pumpkin seeds, look no further for an amazing whole wheat peanut butter cookie you’ll feel good about eating any time of day. These whole wheat chocolate cherry trail mix cookies can pass for an after-school snack since they’re filled with good-for-you ingredients, but they’re delicious enough to serve to a house full of hungry holiday guests as well. 

Have you ever baked with whole wheat flour? This recipe uses regular whole wheat flour instead of white flour (all purpose flour) and is generally easy to find at your grocery store. See this double chocolate zucchini bread recipe for more information about the difference between whole wheat pastry flour (white whole wheat flour) and whole wheat flour. The recipe for these healthy cookies originated from the back of Bob’s Red Mill’s whole wheat flour package.  Feel free to play with the mix-ins, adding your favorite trail mix combo. Mine happens to be dark chocolate and dried cherry-based, but you could also try dried cranberries and pecans. Use whatever you love, or have in your pantry!

You won’t believe how delicious these cookies are until you whip up a batch.  This healthier cookie recipe might just be your new favorite!

Whole Wheat Chocolate Cherry Trail Mix Cookie Ingredients

  • Old-fashioned rolled oats – Oats add texture and a nutty, delicious flavor, besides being full of health benefits.  Quick oats also work in a pinch.
  • Whole wheat flour – You’ll be surprised by the delicate texture of these cookies despite being made with whole wheat flour.
  • Cinnamon – Use ground cinnamon for these to add a punch of delicious cinnamon flavor.
  • Baking soda & baking powder – Baking soda & baking powder provide the lift in the recipe.
  • Salt – If you’re using salted butter, be sure to reduce the salt slightly. 
  • Peanut butter – Try to find an organic unsweetened & salted peanut butter. This one is my favorite!
  • Brown sugar – Use light or dark brown sugar. Coconut sugar is also good in this recipe.
  • Butter – Butter adds moisture and lots of delicious flavor.
  • Honey – Honey gives a little additional sweetness and helps bind the cookies together.
  • Egg – This helps bind the cookie dough. 
  • Vanilla extract – Real vanilla extract adds a delicious flavor.
  • Almonds – Almonds add a protein hit.
  • Dried cherries – Cherries adds a beautiful color and a little bite of tartness.
  • Pumpkin seeds – Pumpkin seeds are both beautiful and full of healthy fats.
  • Dark Chocolate – Chips or dark chocolate chunks will work.  Semi-sweet chocolate chips are also a fine substitute. 
  • Flaxseeds – Flaxseeds are loaded with nutrients and add a mild, nutty flavor.  You can use ground or whole flaxseeds.
chocolate cherry trail mix cookies

How to Make Chocolate Cherry Trail Mix Cookies

  1. Preheat the oven to 350 degrees and place oven rack in the middle of the oven. 
  2. Line cookie sheets with parchment paper or grease them lightly.
  3. In a large mixing bowl, mix together the dry ingredients and add all the other trail mix add-ins. 
  4. Mix wet ingredients – In a medium bowl, combine butter with peanut butter, brown sugar, egg and honey.
  5. Combine flour mixture with the wet ingredients and combine until a firm and slightly dry/crumbly dough comes together. Stir in an additional tablespoon or two of water if the dough doesn’t want to hold together. In my dry, high-altitude kitchen I often have to add a little water.
  6. Scoop about 2 tablespoons of dough into rough balls and place onto two baking sheets. Using the bottom of a measuring cup or the palm of your hand, flatten each of the dough balls slightly.  
  7. Bake for about 10 minutes, until golden brown.
  8. Cool on baking sheets for 2 minutes before removing to cooling racks to cool completely.
  9. Enjoy!
combine dry ingredients with a whisk
stir together wet ingredients
add trail mix add ins like chocolate chips, pumpkin seeds, dried cherries and almonds

A Note on Baking Time…

Don’t be tempted to over-bake these cookies. They’ll have the best texture if they’re still slightly underdone when you remove them from the oven as they’ll firm up when they cool.

Variations

  • Make them egg-free – find a great flax egg recipe here
  • Make them vegan – substitute coconut oil or avocado oil for the butter and maple syrup for the honey
  • peanut-free option – substitute almond butter for the peanut butter 

Storage

These cookies can be stored in an airtight container for up to one week or frozen for up to three months. To defrost, simply thaw on the counter overnight. 

More Cookies to Love

Chocolate Cherry Trail Mix Cookies

Chock-full of chocolate, cherries, pumpkin seeds, & almonds, these chocolate cherry trail mix cookies are as delicious as they are pretty! Recipe adapted from Bob's Red Mill
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert, Snack
Keyword: chocolate cherry cookies, trail mix cookies
Servings: 20

Ingredients

  • 1 1/4 cups whole wheat flour
  • 3/4 cup old fashioned rolled oats
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup peanut butter
  • 1/4 cup unsalted butter melted
  • 3/4 cup brown sugar
  • 2 tbsp honey
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips look for 55% or darker
  • 1/4 cup pumpkin seeds
  • 1/3 cup slivered almonds
  • 1/3 cup dried cherries
  • 2 tbsp flaxseed whole flaxseeds or ground

Instructions

  • Preheat the oven to 350 degrees F.
  • Line cookie sheets with parchment paper or grease them lightly.
  • Mix together the flour, oats, dried cherries, chocolate chips, cinnamon, salt, baking powder, baking soda, pumpkin seeds, flaxseeds, and almonds. Mix well to make sure you don’t get an unmixed bite of baking soda or baking powder. 
  • Combine melted butter with peanut butter, brown sugar, egg, honey and vanilla until smooth. 
  • Mix dry ingredients together with the wet ingredients and combine until a firm and slightly dry/crumbly dough comes together. Stir in an additional tablespoon or two of water if the dough doesn’t want to hold together. In my dry, high-altitude kitchen I often have to add the water.
  • Scoop about 2 tablespoons of dough into rough balls and place onto two baking sheets. Using the bottom of a measuring cup or the palm of your hand, flatten each ball slightly.  Bake for about 10 minutes, until golden brown.
  • Cool on baking sheets for 2 minutes before removing to cooling racks to cool completely.

Notes

  • Make them egg-free – find a great flax egg recipe here
  • Make them vegan – substitute coconut oil or avocado oil for the butter and maple syrup for the honey
  • peanut-free option – substitute almond butter for the peanut butter 


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