Chocolate Trail Mix Breakfast Cookies

Stay energized all-day with these Chocolate Trail Mix Breakfast Cookies! They’re loaded with chocolate chunks, protein-packed pumpkin seeds, a medley of dried fruits, and creamy peanut butter to keep you feeling satisfied until lunch time.

  • Serves 12 cookies
  • 10 mins prep, 12 mins cook 22 mins total
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  • 2 cups Nature’s Path Organic Quick Oats
  • ½ cup whole wheat all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅓ cup dairy-free chocolate chunks
  • ⅓ cup raw pumpkin seeds
  • ⅓ cup dried fruit
  • ¼ cup flaked coconut
  • 1 cup mashed overripe banana
  • ⅓ cup peanut butter
  • ⅓ cup coconut sugar
  • 2 tbsp non-dairy milk
  • 2 tbsp Qi’a Cranberry Vanilla Chia, Buckwheat & Hemp Cereal


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Stir together Nature’s Path Organic Quick Oats, whole wheat flour, baking powder, baking soda, chocolate chunks, pumpkin seeds, dried fruit, and coconut.
  3. In a separate bowl combine mashed banana, peanut butter, coconut sugar, non-dairy milk, and Cranberry Vanilla Chia, Buckwheat & Hemp Cereal.
  4. Mix wet ingredients into dry ingredients. Do not over-mix. Portion dough into 1/4 cup scoops, spaced evenly on your baking sheet. Leave about 1” between cookies. Use your hands to gently press and shape breakfast cookies as necessary.
  5. Bake for 10-12 minutes or until breakfast cookies are golden-brown. Cool on a cooling rack.

Note: These breakfast cookies are moist. To keep them fresh, store them in the freezer after a day or two. Microwave in short bursts or thaw at room temperature to defrost