Quarantine Kitchen #2: Flourless Trail Mix Cookies

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Unless you have been living under a rock, you may have heard of the shortage of toilet paper and paper towels. Apparently, folks have been hoarding these items during the pandemic. (I’m convinced there is no way possible to actually be using this many paper products.)

However, unless you have suited up with the appropriate gear (i.e., mask and gloves) and made your way to the baking aisle, you may not be aware of the empty shelves of flour. As more of us are tapping into our creative culinary side, we are buying up more ingredients to bake/cook, as opposed to purchasing ready-made items.

This would be the perfect time to try new ingredients, such as, for example, alternatives to flour. Some of my favorites are coconut and almond flour.

Since most things are closed, we have been taking a lot of walks, hikes, and bike rides. The kids associate hiking with trail mix, and since that is not the most pandemic-friendly snack to be toting around, what with all the hand sanitizer we have been using, I decided to create a trail mix cookie instead.

I have made these a few times, and it does take some tweaking to get the measurements just right when substituting traditional flour. I also swapped out some of the flour for Low Carb Protein, and of course, I used Swerve Sugar and Swerve Brown Sugar. Healthy swaps across the board! But rest assured, they’re just as tasty as the original trail mix!

Flourless Trail Mix Cookies

Flourless Trail Mix Cookies


  • 1 stick grass-fed butter, room temperature
  • 1/3 cup sugar alternative (e.g., Swerve)
  • 1/3 cup light brown sugar alternative (e.g., Swerve)
  • 1 tsp vanilla extract
  • 1 egg
  • ¼ cup coconut flour
  • ¼ cup
    Pumpkin Spice Low Carb
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder

Add ins—pick 2 to 3

  • 1/2 cup oats
  • 1/2 cup coconut flakes
  • 1/2 cup toasted pecans or walnuts or almonds, etc.
  • 1/2 cup dried cranberries or cherries or dates, etc.
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • ½ cup cacao nibs


  1. Preheat oven to 350˚ F.
  2. Combine first four ingredients, and whisk until fluffy.
  3. Add egg and stir until combined. Set aside.
  4. Combine dry ingredients until well combined.
  5. Add wet ingredients to dry.
  6. Select add-ins and fold them into batter.
  7. Roll even-sized balls of cookie dough on baking sheet and bake until golden brown, about 10 – 12 minutes.
  8. Enjoy!

Chef Note: I have tried this with more than two to three add-ins, and the cookies tend to be a bit crumbly. I am still tweaking the recipe to find a work-around for that, as I love all the crunch and health benefits of the additional nuts and seeds.

Trail Mix Cookies Nutrition Facts (made with oats and seeds—different add-ons will change amounts):
Per cookie (makes 18)

  • Calories: 92
  • Total Fat: 7.6 g
  • Total Carbohydrate: 11.6 g
  • Fiber: 5.4 g
  • Protein: 3.2 g