I love grab and go foods and trail mix is definitely one of the easiest to pack on the go.  But, truthfully, sometimes I get a little bored with shoving a handful of nuts in my mouth (yes, there are so many comments that can be made there, lol, that’s another conversation).

When I do want to switch things up (get your mind out of the gutter) I like to make these little “cookies”.   The dates and raisins satisfie my sweet tooth, the protein in the nuts keep my blood sugar levels balanced and the consistency is a nice variation from a handful of nuts.  If you don’t have all the nuts on hand, add more of one kind of nuts that you do have–this recipe is definitely easy to play around with.

Enjoy and let me know what you think!  Leave your comments below or on Facebook

Trail Mix CookiesScreen Shot 2016-06-14 at 10.47.33 PM

[Makes approximately 12 cookies]

½ cup peanuts
½ cup almonds
¼ cup walnuts
½ cup pitted dates
½ cup raisins
1 teaspoon cinnamon
pinch sea salt
¼-1/2 cup shredded coconut (to roll cookies in)

Place peanuts and almonds in a food processor and pulse into chunks. Add in walnuts and dates and pulse into chunks.

Add dates, raisins, cinnamon and sea salt.

If your batter is not sticking together, add a little bit of water or another date or more raisins to help it bind together.  Or, if it’s too sticky, add a bit more of the dry ingredients to get the consistency you want.

(I have a mini-cuisinart so I have to process everything in batches, removing each batch and placing in a separate bowl and combining it all by hand at the end).

Spread shredded coconut onto a plate.

Scoop about 1 tablespoon of dough into a ball and roll into shredded coconut.  Flatten cookies with the palm of your hands.

Store in an airtight container either in the fridge or freeze (thaw before eating).  They will keep for several weeks or longer when stored this way.