Best 10 Super Chunky Trail Mix Cookies White Whole Wheat Flour Recipes

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Calling all trail mix fanatics! Get ready to embark on a delightful journey of flavors and textures with our super chunky trail mix cookies. These cookies are a symphony of wholesome ingredients, combining the crunch of nuts, the sweetness of dried fruits, and the warmth of spices, all enveloped in a soft and chewy white whole wheat flour cookie dough.

Our recipe collection features three irresistible variations to satisfy every palate. The classic trail mix cookie bursts with an array of nuts, seeds, and dried fruits, while the chocolate lover's trail mix cookie adds a decadent touch with rich chocolate chips. For those who prefer a touch of tanginess, the cranberry orange trail mix cookie infuses a burst of citrusy goodness.

These cookies are not only a treat for your taste buds but also a powerhouse of nutrition. The hearty whole wheat flour provides a boost of fiber and essential nutrients, while the nuts and seeds offer a healthy dose of protein and omega-3 fatty acids. The dried fruits add natural sweetness and antioxidants, making these cookies a guilt-free indulgence.

Whether you're packing a lunch box, preparing for a road trip, or simply craving a wholesome snack, our super chunky trail mix cookies are the perfect companions. Their delightful combination of flavors and textures will keep you coming back for more. So, preheat your oven and let's get baking!

Check out the recipes below so you can choose the best recipe for yourself!

OUTRAGEOUS WHITE CHOCOLATE MACADAMIA COOKIES (WHITE WHOLE WHEAT FLOUR)



Outrageous White Chocolate Macadamia Cookies (White Whole Wheat Flour) image

These bakery favorites are very rich and buttery tasting with crisp edges and a chewy center.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 30

Number Of Ingredients 10

1 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 package (6 oz) white chocolate baking bars, cut into 1/4- to 1/2-inch chunks
1 jar (3 oz) macadamia nuts, coarsely chopped (about 3/4 cup)

Steps:

  • Heat oven to 350°F. In large bowl, beat butter, brown sugar, granulated sugar, vanilla and egg with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in white chocolate chunks and nuts, using hands if necessary.
  • Shape dough into 1 1/2-inch balls. Place balls on ungreased cookie sheets, about 2 inches apart (do not flatten).
  • Bake 11 to 13 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely; store tightly covered.

Nutrition Facts : ServingSize 1 Cookie

OATMEAL-RAISIN COOKIES (WHITE WHOLE WHEAT FLOUR)



Oatmeal-Raisin Cookies (White Whole Wheat Flour) image

Either quick-cooking or old-fashioned oats can be used for this recipe; the old-fashioned oats make a chewier cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 36

Number Of Ingredients 12

Reynolds™ Parchment Paper
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 eggs
3 cups old-fashioned or quick-cooking oats
1 1/2 cups Gold Medal™ white whole wheat flour
1 cup raisins, dried cherries or dried blueberries

Steps:

  • Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed until well blended, or mix with spoon. Stir in oats, flour and raisins.
  • On lined cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 10 to 12 minutes or until light brown. Cool 2 minutes; remove from cookie sheets. Cool completely; store tightly covered.

Nutrition Facts : ServingSize 1 Cookie

WEST COAST TRAIL COOKIES



West Coast Trail Cookies image

This cookie gets its name from the West Coast Trail on Vancouver Island. It's my adaptation of the perfect nut-free trail cookie that's been our family's favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies.

Provided by WestCoastMom

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 42m

Yield 36

Number Of Ingredients 16

1 cup unbleached all-purpose flour
½ cup whole wheat flour
⅓ cup flax seed meal
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup dark brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup dried cranberries
¾ cup unsweetened shredded coconut
½ cup coarsely chopped pumpkin seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
  • Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
  • Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
  • Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 172 calories, Carbohydrate 20.5 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 5.5 g, Sodium 41.2 mg, Sugar 11.7 g

TRAIL MIX COOKIES



Trail Mix Cookies image

These cookies are inspired by the most trusted human energy source: trail mix. They're crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

Provided by Sohla El-Waylly

Categories     Bon Appétit     Dessert     snack     Cookies     Oat     Nut     Seed     Dried Fruit     Chocolate     Granola     Bake     Vegetarian     Soy Free     Kid-Friendly     Healthy

Yield Makes 12 (3") cookies

Number Of Ingredients 13

1½ cups assorted raw nuts and seeds
½ cup (60 g) old-fashioned oats
1 large egg
4 Tbsp. unsalted butter, melted
¼ cup (packed; 50 g) dark brown sugar
2 Tbsp. (25 g) granulated sugar
1½ tsp. vanilla extract
1 tsp. kosher salt
½ tsp. baking soda
¾ cup assorted dried fruit (cut into ½" pieces if large)
¾ cup chopped bittersweetchocolate bars or chips or disks
½ cup (63 g) all-purpose flour
Flaky sea salt

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 350°F. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Transfer to a medium bowl; let cool.
  • Meanwhile, mix egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool (this will make for a chewier cookie).
  • Add dried fruit and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in dough. (It will look like too many mix-ins, but dough will come together as it chills.) Cover and chill at least 2 hours and up to 3 days.
  • Reheat oven to 350°F. Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick; sprinkle with sea salt.
  • Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11-13 minutes. Let cool on baking sheets.
  • Do Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.

HERMITS



Hermits image

The aromatic blend of spices, brown sugar and coffee has made these easy, totable cookies a popular choice for years.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 7

Number Of Ingredients 12

2 cups packed brown sugar
1/2 cup shortening
1/2 cup butter or margarine, softened
1/2 cup cold coffee
2 eggs
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups raisins
1 cup chopped nuts

Steps:

  • Heat oven to 375°F.
  • Mix brown sugar, shortening, butter, coffee and eggs in large bowl. Stir in flour, baking soda, nutmeg, cinnamon and salt. Stir in raisins and nuts.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool slightly; remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 75, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg

TRAIL MIX COOKIES



Trail Mix Cookies image

Energizing trail mix is really easy to eat when it's baked inside cookies!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 60

Number Of Ingredients 14

1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter
1 cup butter or margarine, softened
1/2 cup shortening
2 teaspoons vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
2 cups M&M's® chocolate candies
1 cup peanuts
3/4 cup raisins

Steps:

  • Heat oven to 375°F. Beat sugars, peanut butter, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, oats, baking powder and baking soda thoroughly. Stir in candies, peanuts and raisins.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly with fork.
  • Bake 9 to 10 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving

GORP COOKIES



Gorp Cookies image

These cookies are loaded with everything from oats and raisins to peanuts and chocolate.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 24

Number Of Ingredients 14

1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups old-fashioned oats
1 1/2 cups M&M's® chocolate candies
1 cup raisins
1 cup cocktail peanuts

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In large bowl, beat butter, shortening, brown sugar and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs. On low speed, beat in flour, baking powder, salt and baking soda until blended. Stir in oats, candies, raisins and peanuts.
  • Onto cookie sheets, drop dough by 1/4 cupfuls about 2 inches apart.
  • Bake 17 to 19 minutes or until golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 326, Carbohydrate 45 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 164 mg

CRUNCHY WHOLE WHEAT COOKIES



Crunchy Whole Wheat Cookies image

One day, my grandmother and I were planning on making cookies, but she didn't have all-purpose flour. I suggested we use whole wheat flour. The result is a crisp hearty cookie loaded with flavor.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 8

2/3 cup butter, softened
2/3 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3-1/2 cups whole wheat flour
1 teaspoon baking soda

Steps:

  • In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. , Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts :

CHUNKY TRAIL MIX BREAKFAST COOKIES



Chunky Trail Mix Breakfast Cookies image

This is a modified version of a recipe I found on the King Arthur Flour site. I get asked for this recipe every time I share them with someone. I love to make a big batch and freeze them for later. They thaw well in the microwave for about 30 seconds and go great with a latte or cup of strong coffee in the morning (though my husband will tell you they are great any time of day!). If you don't like my "add-ins" you can substitute your choice of dried fruit, chips, oats and nuts (a total of 4 1/2 cups). Enjoy!

Provided by wild flour

Categories     Breakfast

Time 40m

Yield 24 big cookies, 24 serving(s)

Number Of Ingredients 16

1/2 cup butter, softened
1 cup crunchy peanut butter
1 1/4 cups brown sugar
2 teaspoons vanilla extract
2 eggs
1/3 cup milk
1 1/4 cups white whole wheat flour
1/3 cup non-fat powdered milk
1 teaspoon cinnamon
1 teaspoon salt
1 cup old fashioned oats
1 1/2 cups semi-sweet chocolate chips
1/2 cup peanut butter chips
1/2 cup dried cherries
1/2 cup raisins
1/2 cup golden raisin

Steps:

  • Preheat the oven to 350°F Spray two baking sheets with nonstick pan spray.
  • In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
  • Add in the eggs and liquid milk, mix until well combined. Scrape the bottom and sides of the bowl once or twice.
  • On low speed mix in the flour, dried milk, cinnamon and salt. Mix until the dough is cohesive. Add last 6 ingredients until combined.
  • Use a 1/4 cup to measure out batter. Place 2 inches apart, slightly flattening each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
  • Bake the cookies for 18-20 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Enjoy!

BEST WHOLE WHEAT-OATMEAL-RAISIN COOKIES



Best Whole Wheat-Oatmeal-Raisin Cookies image

Treat your guests with these cookies made using oats and raisins - a tasty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 36

Number Of Ingredients 11

3/4 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 eggs
3 cups old-fashioned or quick-cooking oats
1 1/2 cups Gold Medal™ whole wheat flour
1 cup raisins

Steps:

  • Heat oven to 350°F. In large bowl, stir sugars, butter, baking soda, cinnamon, salt, vanilla and eggs with spoon until well blended. Stir in oats, flour and raisins.
  • On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 10 g, TransFat 0 g

Tips:

  • Use fresh and high-quality ingredients: This will ensure that your cookies turn out delicious and flavorful.
  • Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
  • Line your baking sheet with parchment paper: This will prevent the cookies from sticking to the pan and make cleanup easier.
  • Bake the cookies until they are just set: Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before storing them: This will help them keep their shape and prevent them from becoming too soft.

Conclusion:

These super chunky trail mix cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy texture, sweet and salty flavor, and abundance of nuts, seeds, and dried fruit, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying snack, give these cookies a try!

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