Use up every bit of your trail mix with these recipe for these Monster Trail Mix Cookies. A kid-friendly sweet treat that even adults will enjoy.
Every athlete probably craves a little sweetness in their life, but making the right food choices when it comes to desserts isn’t always easy. It might be tempting to go for a big bowl of ice cream after a sweaty workout, but choosing the right foods to fuel you can make a significant performance difference, especially when we’re talking body composition.
Desserts are often viewed as fun foods or even “off limits” while training, but I’m here to tell you they definitely have a place in a healthy athlete’s diet as long as you don’t go overboard. If you have a sweet tooth eating desserts can get out of hand easily. But not to worry, I have a healthier dessert recipe for you!
Introducing the Monster Trail Mix Cookie. Who doesn’t love a good trail mix?
These cookies are made with the athlete in mind. Peanuts, dried fruit, and a little chocolate can satisfy even the meanest of sweet cravings and give you the right type of energy to power you through your workouts. Just toss together these wholesome ingredients and bake!
The best part about these cookies, aside from their soft and chewy centers? They’re easy to transport! Throw them into a baggie and carry them in your gym bag for anytime you need a little energy boost.
Monster Trail Mix Cookies
- 3/4 cup natural creamy peanut butter
- 1/2 cup brown sugar
- 2 eggs, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup rolled oats
- 1/2 cup peanut M & M's
- 1/2 cup dried tart cherries
- 1/4 cup toasted coconut flakes
- Preheat oven to 350 degrees F.
- In bowl of stand mixer (or large bowl with electric mixer), beat peanut butter, brown sugar, eggs, vanilla extract, baking soda, and kosher salt until incorporated.
- Stir in oats, M & M's, dried cherries, and coconut flakes just until combined.
- Line baking sheet with parchment paper, and scoop cookie dough onto cookie sheet. Bake for 10 minutes. Allow to cool for 2 minutes on baking sheet; then transfer to a drying rack.