Trail Mix Cookies


  • 2 cups (180g) quick or rolled oats
  • ¼ cup (45g) hemp seeds 
  • ¼ cup (30g) pumpkin seeds
  • ½ cup (65g) dried cranberries 
  • 2 tbsp. ground flax seeds 
  • 4 tbsp. water
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 medium overripe banana peeled 
  • ¾ cup (60g) almond butter (sweetened) or substitute for peanut butter
  • 1 tsp. vanilla extract
  • ¼ cup (85g) maple syrup 
  • salt


Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Mix the ground flax seeds with the water and set aside. 

In a large bowl, mix together the oats, hemp seeds, pumpkin seeds, dried cranberries, baking soda, baking powder, and a small pinch of salt.

In a separate bowl, mash the banana and add in almond butter (or peanut butter), maple syrup and vanilla extract. Mix well to combine.

Pour the wet mixture into the dry ingredients and mix well. Spoon out 16 even scoops onto the lined baking sheets, press down to flatten a little and bake for 12 minutes.

Once baked, remove from the oven and place the cookies onto a wire cooling rack. Once cooled these cookies can be stored in an airtight container for up to 5 days.