These dairy-free trail mix cookies will fuel your hiking or replenish you after a run with oats, raisins, pumpkin seeds, coconut oil, and dark chocolate!

Trail Mix Cookies

Sometimes people ask me how I balance marathon and half marathon training with hiking. While I quickly learned some basics during our first summer here in Washington (don’t hike on the same day as a long run and pack more water than you’ll anticipate needing), the answer is actually fairly simple. I eat a lot to support that level of activity.

These dairy-free trail mix cookies will fuel your hiking or replenish you after a run with oats, raisins, pumpkin seeds, coconut oil, and dark chocolate!

Not only do I eat enough, but I also opt for nutrient-dense foods especially on long run and hiking days (well, most of the day – I definitely indulge on these days as well!). Foods rich in complex carbohydrates, healthy fats, magnesium, iron, and potassium are staples in my diet on those days.

Magnesium in particular is a key nutrient for endurance athletes. Magnesium reduces muscle fatigue by lowering the accumulation of lactic acid in the blood and promotes better sleep (and therefore better recovery) thanks to its calming effect, amongst other benefits.

However, surveys have found that up to 70% of the general population (which statistically does include runners and other athletes) has a magnesium deficiency. Beyond a general inadequate consumption of magnesium (due to diets high in processed foods), endurance athletes in particular require more magnesium than the general population.

Why? Magnesium is one of the primary electrolytes and you lose it through sweat during running. Low magnesium can impact athletic performance and overall health, so whether you are running, hiking, cycling, or swimming, you want to ensure that magnesium is abundant in your diet through natural sources.

What’s one of the best sources of magnesium? Pumpkin seeds (also known as pepitas).

I’ve shared other pumpkin seed recipes before, including this goat cheese and pepita salad and this sweet potato buddha bowl. Recently, though, for our strenuous hike up Mount Washington, I made homemade granola bars from this recipe. Since Ryan is mildly allergic to almonds, I substituted pumpkin seeds in place of the almonds in the recipe. The result was a granola bar that was sweet, salty, crunchy, and delicious.

These dairy-free trail mix cookies will fuel your hiking or replenish you after a run with oats, raisins, pumpkin seeds, coconut oil, and dark chocolate!

So naturally, I began to think of other portable and nutritious hiking and post-run snacks which I could stuff pumpkin seeds into, and I came up with these trail mix cookies. With rolled oats, raisins, pumpkin seeds, dark chocolate, and coconut oil, these trail mix cookies are snack during or after exercise. They’re full of complex and slow-burning carbohydrates, plant-based fats, magnesium, iron, and potassium.

Plus, the dark chocolate and chewy cookie texture provides a sense of indulgence and reward, which we all know is helpful while hiking for several hours or after completing a long run. As important as vitamins and minerals are, food should also taste good! These trail mix cookies are healthier, more satisfying, salty-sweet, and chewy – like a good oatmeal raisin (or oatmeal chocolate chip) cookie, only better.

Trail Mix Cookies

Laura Norris
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins

Ingredients
  

  • 1 cup whole wheat flour I use Bob's Red Mill stone ground
  • 1 cup old-fashioned/rolled oats
  • 1 teaspoon pumpkin pie spice or cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons coconut oil softened (not melted)
  • 1/2 cup brown sugar
  • 4 tablespoons natural unsweetened applesauce
  • 3 tablespoons pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup shelled and roasted pumpkin seeds
  • 1/2 cup dark chocolate chips
  • 1/2 cup raisins

Instructions
 

  • In a small mixing bowl, stir together the flour, oats, baking powder, baking soda, pumpkin pie spice, and salt.
  • Use a stand mixer or hand beaters to cream together the coconut oil, brown sugar, applesauce, and maple syrup for 2-4 minutes or until smooth. Add the egg and vanilla extract and beat on medium speed to combine.
  • Set the mixer speed to low and slowly add the dry ingredients to the wet ingredients, beating until well combined. Stir in the pumpkin seeds, raisins, and dark chocolate chips.
  • Chill the dough in the fridge for 1 hour.
  • Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
  • Use a scoop or large spoon to shape the dough into 16 balls. Place on the sheets with plenty of space in between each cookie.
  • Bake for 15-20 minutes. Begin checking for doneness at 15 minutes. Less time will yield a chewier cookie, more time will yield a crispier cookie.
  • Let cool on the baking sheet for 10 minutes and then move to a cooling rack. Store in an airtight container for a few days or store in the freezer to keep for several months.

Notes

No coconut oil on hand? You can make these cookies with unsalted regular butter.
These trail mix cookies are vegetarian and dairy-free. 

These dairy-free trail mix cookies will fuel your hiking or replenish you after a run with oats, raisins, pumpkin seeds, coconut oil, and dark chocolate!

Linking up for Foodie Friday!

What’s your favorite type of cookie?
Chewy cookies or crispy cookies?
What are your weekend plans?

 

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

21 Responses

    1. Thank you! Seeds definitely taste better in cookies or homemade granola/Larabars if you’re not a big fan of them. Avocado, greens, fish, yogurt, beans, and even dark chocolate are rich in magnesium, but I agree -it’s sometimes confusing to know exactly what will provide it or (what really trips me up) how often and much of any given thing to eat.

  1. And now I need to find a marathon to train for :DI love trail mix, I like cookies, these are awesome. Cookie preference wise, I like crispy outside edges and chewy interiors. Basically, I want it all, and I want it delivered to me by hot men. Is that too much to ask

    1. I love them in salads also – such a good crunch! I take magnesium at night for sleep as well – I find it works just as well if not better than melatonin because it’s relaxing but doesn’t leave one draggy the next morning. Win!

    1. Iron is highly important for women as well, although supplementing it is tricker than with magnesium because it’s easier to overdo the iron. Both are so important in diet, and thankfully a lot of the same foods offer both!

  2. These cookies look pretty tasty. I will have to add them to my list to try out soon!!

    I was not aware of the magnesium “issues” that many of us could face. Maybe I should pay more attention. :/

    As for my favorite kind of cookie….snickerdoodle or a REALLY good chocolate chip cookie. 🙂

    1. Thank you! Not all runners have magnesium issues, but it can be a reason for fatigue in training or muscle cramps. Usually vegetarian diets are high in them thanks to beans, yogurt, nuts/seeds, and avocado!

  3. I always eat chocolate chip cookies for breakfast, and so I just recently baked breakfast cookies with oatmeal, chocolate chips, peanut butter and maple syrup and they’re AMAZING. These cookies look a lot healthier and meatier too. I should try them. I guarantee that after two of those bad boys slammed down with a strong cup of coffee would bring on the poo STAT!

    1. Those breakfast cookies sound amazing! I love peanut butter, maple syrup, oats, and chocolate, so I’d gobble those down with coffee right there with you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




subscribe to get 3 free (and fun!) speed workouts