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That moment when you discover PB2 powdered peanut butter and realize its potential in baking for a peanut butter addict! These Peanut Butter Trail Mix Cookies proved to be an awesome way to use powdered peanut butter to make vegan gluten-free cookies that you’ll want to snack on all day.
It’s ok, I totally justified having these for breakfast myself. Hey, there’s rolled oats in there and bananas…sounds like breakfast to me. Just an important note guys, when buying oats, opt for rolled oats instead of quick oats. They are less processed and therefore have a lower glycemic index. And that’s just healthy speak that means you get to eat more than one cookie 😉
How to make these trail mix cookies
- Mix together the dry ingredients in a bowl.
- Mix the wet ingredients in another bowl.
- Stir the wet and dry ingredients together.
- Fold in the trail mix.
- Scoop into balls and place on a baking sheet.
- Bake until golden brown.
Tips to make these cookies
- Use rolled outs for the best texture. They create the best chewy cookie. You can use quick oats if you are in a pinch and it’s best to avoid steel cut oats.
- Leave space between each cookie ball when you place them on your baking sheet. The cookies will spread slightly during baking, so you don’t want them to run into each other.
- If you are gluten intolerant, check that your oats are GF certified. Oats are naturally gluten-free but they are often processed in the same factories as wheat.
- Use any combination of seeds, nuts, and dried fruit. Just stick with the proportions: Using ¾ cup each of larger nuts and dried fruit (chop up larger fruits like apricots or dates) and ½ cup of small seeds. Use at most 2 cups total of add ins.
Frequently asked questions
Yes, these cookies are vegan, just be sure to use dairy-free chocolate chips. If you aren’t vegan, you can substitute the maple syrup with honey if you prefer.
These cookies have a great shelf life. Once they are fully cooled, transfer them to an airtight container. They will keep well for up to 2 weeks.
Yes, these cookies freeze really well, so be sure to make a double batch! Let the cookies cool completely and then either flash freeze them on a baking sheet before transferring to a freezer bag, or, wrap individually and freeze in an airtight container. These trail mix cookies will keep well frozen for up to 3 months.
For more cookie recipes:
- Date Cookies
- Pistachio Cookies
- Chocolate Chip Tahini Cookies
- Chewy Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Sesame Tahini Cookies
- Almond Joy Cookies
If you’ve tried this healthy-ish feel good Peanut Butter Trail Mix Cookies recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Peanut Butter Trail Mix Cookies
- Preheat the oven to 350F degrees and line a baking sheet with parchment paper.
- Mix the wet ingredients in a large bowl, making sure to remove any clumps
- Mix the dry ingredients in another bowl
- Stir in trail mix.
- Fold in trail mix.
- Scoop 1-2 tbsp of the mixture and shape into a ball. Sprinkle additional trail mix or just chocolate chips on top.
- Bake at preheated 350 F degrees for 12-15 minutes until the cookies are golden brown
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.