Trail Mix Cookie Bars

If you’re craving a snack that’s both wholesome and satisfying, these Trail Mix Cookie Bars are exactly what you need. Packed with a delightful mix of oats, nuts, chocolate chips, and dried fruit, they strike the perfect balance between chewy and crunchy. Made with whole-wheat and almond flours, these bars bring a nutty depth of flavor and hearty texture that make them ideal for breakfast on-the-go, an afternoon pick-me-up, or a post-workout treat. Plus, they’re easy to whip up and customizable to fit your pantry staples or taste preferences. Let’s dive into why these Trail Mix Cookie Bars might just become your new favorite crowd-pleaser.

Why This Recipe is a Keeper

What makes these Trail Mix Cookie Bars stand out is the thoughtful combination of ingredients that provide nutrition without sacrificing indulgence. Using whole-wheat flour boosts fiber content, keeping you full longer, while almond flour adds a subtle richness and moistness. Coconut oil and coconut sugar lend a naturally sweet, tropical hint that complements the golden raisins and shredded coconut perfectly. The mini chocolate chips add little bursts of melty sweetness that make every bite feel like a treat.

These bars are incredibly versatile—you can swap in your favorite nuts, seeds, or dried fruits to suit your taste or what you have on hand. They come together quickly, require minimal equipment, and store well, making them ideal for busy lifestyles. Whether you’re packing lunches or looking for a wholesome dessert, these cookie bars check all the boxes. If you love wholesome, flavorful snacks, you might also enjoy Peanut Butter Cheerio Bars or Soft Monster Cookies for a similar crowd-pleasing vibe.

Ingredient Breakdown

• 2 cups whole-wheat flour: Adds fiber and a hearty, nutty flavor that forms the base of the bars.
• 1/4 cup almond flour: Enhances moisture and adds a subtle richness.
• 1 teaspoon baking soda: Helps the bars rise slightly and become tender.
• 1/2 teaspoon kosher salt: Balances sweetness and enhances all the flavors.
• 1/2 cup coconut oil (cold): Provides healthy fats and contributes to a tender crumb.
• 1/2 cup coconut sugar: A less refined sweetener with a slight caramel note.
• 2 tablespoons honey: Natural sweetness and moisture, plus it helps bind the ingredients.
• 2 eggs: Bind the bars and add richness.
• 1 teaspoon vanilla extract: Infuses warmth and depth.
• 2 cups rolled oats: Gives chewy texture and heartiness.
• 1 1/2 cups mini chocolate chips: Melty chocolate pockets throughout.
• 1 cup shredded unsweetened coconut: Adds chewy texture and tropical flavor.
• 3/4 cup golden raisins (or any dried fruit): Natural sweetness and chewiness.
• 1 cup chopped almonds: Crunch and nutty flavor.
• 2 tablespoons sunflower seeds: Extra crunch and nutrition.

Recommended Tools

• 9×13-inch baking pan: Perfect size for evenly baked bars.
• Mixing bowls: For combining wet and dry ingredients separately.
• Electric mixer or whisk: To cream coconut oil and sugar smoothly.
• Spatula: For folding in oats, nuts, and mix-ins gently.
• Measuring cups and spoons: Accuracy matters for baking success.
• Parchment paper: Makes removing the cookie bars from the pan easy and mess-free.

Stepwise Method: Trail Mix Cookie Bars

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the whole-wheat flour, almond flour, baking soda, and kosher salt. Set aside.

Step 3: Cream Coconut Oil and Sugars

In a large bowl, beat the cold coconut oil with the coconut sugar until creamy and smooth. It might take a couple of minutes using an electric mixer or vigorous whisking by hand.

Step 4: Add Wet Ingredients

Add the honey, eggs, and vanilla extract to the creamed mixture, mixing well until fully combined.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.

Step 6: Fold in Oats and Mix-ins

Fold in the rolled oats, mini chocolate chips, shredded coconut, golden raisins, chopped almonds, and sunflower seeds until evenly distributed throughout the dough.

Step 7: Press into Pan and Bake

Transfer the dough to your prepared baking pan. Use a spatula or your hands to press it evenly into the pan’s corners and smooth the surface.

Step 8: Bake and Cool

Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Allow the bars to cool completely in the pan before slicing into squares.

Adaptations for Special Diets

• Nut-Free: Replace almonds and almond flour with pumpkin seeds or additional sunflower seeds to avoid nuts.
• Vegan: Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use maple syrup instead of honey.
• Lower Sugar: Reduce coconut sugar to 1/3 cup and honey to 1 tablespoon, or swap honey for mashed banana for natural sweetness.
• Gluten-Free: Use a gluten-free all-purpose blend in place of whole-wheat flour and ensure oats are certified gluten-free.

Pitfalls & How to Prevent Them

• Dry or Crumbly Bars: Avoid overbaking. Keep an eye on the bars starting at 25 minutes and remove once the center is set but still soft. Using cold coconut oil helps maintain moisture.
• Uneven Mix-ins Distribution: Fold in mix-ins gently and thoroughly for even pockets of flavor in every bite.
• Sticky Dough: If the dough feels too sticky to press into the pan, chill it for 15 minutes before pressing to firm it up.
• Burnt Edges: Use parchment paper to prevent sticking and consider tenting the edges with foil if they brown too quickly.

Storage & Reheat Guide

Store these Trail Mix Cookie Bars in an airtight container at room temperature for up to 4 days. For longer storage, freeze the bars in a sealed container or wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

To enjoy warm bars, microwave individual pieces for 10-15 seconds or reheat gently in a 300°F (150°C) oven for 5 minutes. Warming enhances the chocolate chips’ meltiness and revives the chewy texture.

Your Top Questions

Can I use other types of dried fruit besides golden raisins?

Absolutely! Feel free to swap golden raisins for dried cranberries, chopped dates, apricots, or cherries depending on your preference. Just make sure they’re chopped into small pieces to distribute evenly.

Is it okay to use melted coconut oil instead of cold?

Using cold coconut oil helps achieve a tender, chewy texture by creating small pockets of fat in the dough. Melted coconut oil will change the dough’s consistency and could make the bars denser, but it will still work if you’re in a pinch.

Why do you recommend kosher salt instead of table salt?

Kosher salt has larger crystals and a milder saltiness that distributes more evenly throughout the dough. You can use table salt, but reduce the amount slightly (about half) to avoid over-salting.

Can I make these bars without oats?

Oats provide chewiness and structure, so omitting them will change the texture. If you need to avoid oats, try replacing them with additional whole-wheat flour or a mix of ground nuts and seeds, but expect a denser bar.

Quick Weeknight Wins

• For another easy, no-fuss snack, try the Peanut Butter Chocolate Chip Toffee Bars—a perfect blend of sweet and salty.
• If you want cookies with a fun mix of flavors and textures, the Soft Monster Cookies deliver chewy, colorful bites bursting with good stuff.
• For a wholesome breakfast or snack, the Peanut Butter Cheerio Bars are a quick fix with a nostalgic crunch.

See You at the Table

These Trail Mix Cookie Bars are more than just a snack—they’re a little moment of joy in your busy day. With the perfect balance of wholesome ingredients and sweet treats, they’re sure to become a staple in your baking rotation. Whether you’re packing them for lunch, sharing with friends, or enjoying with a cup of tea, they’re guaranteed to bring smiles to the table. Happy baking!

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