These Healthy Chocolate No Bake Trail Mix Cookies are much healthier than traditional Chocolate No Bake Cookies!
Note: This recipe for Healthy Chocolate No Bake Trail Mix Cookies was originally published in May 2013. I was making a batch and decided to update the photos and republish for newer readers to discover this delicious recipe! The rest of the text is from the original post. Enjoy!
I get cravings for no-bake cookies. Yes, those no-bake cookies. The traditional no-bake cookies made with butter and milk and 2 cups of sugar. Probably my favorite cookie. I’d take one (or seven) of those over chocolate chip cookies any day.
So I got this recipe idea in my head to try to make a healthier no-bake cookie. Sometimes I get recipe ideas in my head and they can easily turn into obsessions if I don’t try them. These cookies are one of those ideas that just wouldn’t go away, but I never seemed to have the time to try them out. Which is crazy since this recipe is super quick.
The only thing I’m sad about is that I waited so long to finally try to make this healthy version of no-bake cookies. Because now I’m pretty much obsessed with them. They are fantastic. I used shredded coconut in place of some of the oats used in traditional no-bakes, and nuts and seeds replaced the remaining amount. Coconut and chocolate is totally my jam, but if you don’t love it, you can use oats instead of the shredded coconut.
Now I call these healthy because they are nutrient dense. With coconut oil, almonds, walnuts, sunflower seeds, and pumpkin seeds, they are full of vitamins, minerals, and healthy fats. But looking at that ingredient list you know they can’t be low calorie. Keep that in mind and eat these in moderation. I’ve been failing miserably in that category, so don’t say I didn’t warn you. 🙂Print
Healthy Chocolate No Bake Trail Mix Cookies
- Prep Time: 15 minutes+cooling time
- Cook Time: 1 minutes
- Total Time: 24 minute
- Yield: 36 cookies
- 1/3 cup Sucanat *(or organic cane sugar)
- 1/3 cup honey
- 1/2 cup coconut oil
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup unsweetened almond milk
- 1/8 teaspoon salt
- 1/2 cup almond butter
- 1 teaspoon pure vanilla extract
- 1 cup finely shredded unsweetened coconut
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/2 cup sunflower seeds
- 1/2 cup pepitas (pumpkin seeds)
- Have a tray lined with wax paper ready.
- In a medium saucepan, bring the Sucanat, honey, coconut oil, cocoa powder, milk, and salt to a rapid boil. Boil for one minute.
- Turn off the heat and add the almond butter, vanilla, shredded coconut, almonds, walnuts, sunflower seeds, and pepitas and stir well.
- Drop the mixture by the teaspoonful onto the wax paper. Allow to cool for about 15 minutes, and then transfer to the refrigerator to set completely, about another 20-30 minutes.
- These are best kept stored in the refrigerator and served cold.
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- Serving Size: 1 cookie
- Calories: 107
- Sugar: 4 grams
- Fat: 9
- Carbohydrates: 6 grams
- Fiber: 1.4 grams
- Protein: 2.2 grams
This recipe is highly adaptable, so have fun with it. You can use different milks, nut butters, and nut and seed combinations to make it your own. I think it’d be great with some dried fruit in there, as well.
Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!
Do you love healthy cookies? Here’s some more recipes for you to try!