Cherry Chocolate Chip Trail Mix Cookies

Cherry Chocolate Chip Trail Mix Cookies
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Splenda®.
Get all the benefits of a healthy trail mix in the form of a cookie with these cherry chocolate chip trail mix cookies! They not only serve as a dessert; they can be a hearty, nutritious snack for post-workout, camping, or traveling. These cookies contain three types of fruit to boost your potassium and vitamin C intake, and they are sweetened with 100% natural Splenda® Monk Fruit Sweetener, so they contain no added sugars!

This recipe brought to you by Splenda®, a proud supporter of the American Diabetes Association® and Diabetes Food Hub®.
  • Prep time
    5 min
  • Cook time
    35 min
  • Servings
    24 Servings
  • Serving size
    1 Cookie
Nutrition Facts

Nutrition Facts

24 Servings

  • Serving Size
    1 Cookie
  • Amount per serving Calories 70

  • Total Fat 3g
    • Saturated Fat 0.8g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 10mg
  • Total Carbohydrate 12g
    • Dietary Fiber 2g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 2g
  • Potassium 125mg
  • Phosphorus 45mg

Choices/Exchanges: 1/2 Starch, 1/2 Carbohydrate, 1/2 Fat



  • bananas (Medium-Sized, Overly Ripe)
    2 whole
  • almond butter (Natural)
    2 tbsp
  • Splenda® Monk Fruit Granulated Sweetener
    2 tbsp
  • unsweetened applesauce
    1 cup
  • ground cinnamon
    1 tsp
  • Kosher Salt
    1/8 tsp
  • quick cooking oats (one-minute)
    2 cup
  • unsweetened dried cherries (chopped)
    1/3 cup
  • stevia-sweetened dark chocolate chips
    1/3 cup
  • pecans (chopped)
    1/4 cup


  1. Preheat oven to 350º. In a medium bowl, mash bananas with the back of a fork. Mix in almond butter until evenly incorporated. Stir in Splenda Monk Fruit Sweetener, applesauce, cinnamon, salt, and oats. Fold in cherries, chocolate chips, and pecans.

  2. Drop by spoonful's (about 2 tablespoons each) onto a baking sheet lined with parchment paper or a silicone baking mat. Press down a bit to shape the cookie, since they won’t rise nor spread.

  3. Bake for about 25 minutes, until the tops are light brown. Let cool and store in an airtight container.

  4. NOTE: Dried blueberries or raisins may be used in place of the dried cherries. Almonds or walnuts may be used in place of the pecans. These cookies make an excellent hearty, nutritious post-workout or travel snack.