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Trail Mix Cookies (or, Breakfast/Energy Bars)

What you need: 

2 medium sized bananas
1/4 cup agave nectar
1/2 cup molasses
1 tablespoon corn starch
1/2 cup applesauce
1/4 cup water
1 teaspoon vanilla
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon cloves
generous handful raisins
generous handful walnuts, pecans, sunflower seeds, prunes, and/or almonds, chopped (your choice)
3 cups quick oats
nonstick spray

What you do: 

1. Heat oven to 350 degrees F. Mix thoroughly bananas, molasses, agave, corn starch, applesauce, water, and vanilla. Stir in remaining ingredients, leaving the oats and seeds/nuts until the end.
2. Lightly spray cookie sheet with nonstick vegetable spray. Dough will be heavy and grainy, more of a dough than a batter. Form dough into 16 balls, and flatten and shape into large, round cookies.
3. Bake for 12-15 minutes, until bottoms are lightly browned and cookie holds together. Cool, and enjoy!
Source of recipe: The basis for this recipe came from an oatmeal cookie recipe in the Betty Crocker cookbook. I veganized it, and added a bunch of nutrition that I had on hand (substituting the flours, eggs, and butters, and adding the seeds and nuts). What turned out was a yummy, chewy, cereal bar type cookie. The dough can also be pressed into a shallow cookie pan, baked, and cut into cereal bars.

Preparation Time: 
1/2 hour
Cooking Time: 
Recipe Category: 


these came out really good.
saying that, i did really alter the recipe.
first off, I halved the measurements of everything.
-instead of any of the agave or molasses. i used about 1/3 cup brown rice syrup.
-instead of applesauce or bananas i used about 1/2 a can of crushed pineapple(+it's juice. Doles brand, I think)
-added pumpkin seeds, walnuts, raisins, and sunflower seeds.
-added some orange extract, too
-instead of water i used vanilla soymilk
-And i added way more oats because the batter was a bit wet. so i used like 2iah cups of oats....
Annnnnd I had to bake them for way longer, but that's probably because I made them super thick.
Overall, yum!


I followed oktokrewl's tropical fruit cookie suggestions.  I added the suggested coconut and diced tropical fruit (diced papaya, diced apricots).  For dessert one night, I drizzled mango-guava sauce over the cookies, serving them like a cake.


These are great! Perfect amount of sweetness, and a very nice texture and taste.. like the name says, they are perfect for breakfast.. I also had a bunch of tropical fruits I needed to use up, so I made this tropical themed trail mix cookies..

I am vegan so I dont use honey so I subbed agave nectar for the honey.. some previous commenters said it was a little heavy on the molasses, so I only used 1/4 cup of that and replaced the left over 1/4 cup with passionfruit jam..

The nuts I used were a large handful each of chopped pecans, sunflower seeds, flax seeds, and chopped almonds..

The fruits I used were a large handful each of golden raisins, candied diced orange peel, and dried diced papaya..

I also added a mashed sapodilla (they have a nice maple/brown sugar flavor) and subbed mashed mango for the applesauce..

And the last thing I changed were that I replaced 1 cup of oats with 1 firmly packed cup of shredded fresh coconut and replaced the cloves w/ powdered ginger..

I highly recommend trying them this way.. it's a super tasty variety on a basic trail mix cookie.. and I did make them cookies instead of bars.. the recipe made about 32 fat cookies..


Delicious! And pretty darn healthy to boot. I have a huge sweet tooth but trying to cut down on heavy, unhealthy desserts. So I'm using this as something to satisfy my dessert cravings, minus the excess fat and refined sugar/flour, plus some nutritional value. I mashed the bananas but left it chunky. I'm vegan, so I didn't use honey, and I don't like too much molasses, so instead I used 1/2 cup of brown rice syrup (cheaper than agave nectar at my HFS), plus 2 Tbsp each of maple syrup and blackstrap molasses. I used arrowroot powder instead of cornstarch, about a cup of mixed dried fruit (raisins, dates, apples, cranberries), a cup of chopped walnuts, a cup of chocolate chips (still need a little chocolate fix!!), and added about 3 Tbsp of vanilla brown rice protein powder. I also used a little allspice and nutmeg - next time I may just use pumpkin pie spice. I pressed the dough into a jelly-roll pan and baked for 20 minutes, and as a last-minute addition I sprinkled the dough with shredded coconut. If you make 16 cookies out of this recipe, you will have HUGE cookies - I got 24 large bars out of this. Next time I'll halve the recipe, or I'll try freezing them. We'll see how they last... :-)


Maybe this is a dumb question, but are the bananas supposed to be mashed (like you would do when making banana bread) or chopped? Just curious, thanks!


These are fantastic!!! i made them as bars, half in the shape of bars and the other half in a shallow cake tin. I have already eaten two of the bars and they are great. I made them very fruity. A handful each of sultanas, chopped dried apricots, dried cranberries, sunflower seeds and then a handful of a premix (pepitas, almonds and cashews). So fruity and fantastic. oh and i didnt have any molasses so i just used maple syrup, and used egg replacer instead of cornstarch.


wonderful and yummy!  perfect to grab first thing in the AM.  I followed the recipe to a T and they came out grrreat!


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