Cookie Crust Trail Mix Bars (Trim Healthy Mama S)

One of my tried and true formulas for Trim Healthy Mama dessert recipes is this:

  1. Make a crust.
  2. Top with a combination of all my favorite things.
  3. Chill, cut into squares, and eat.

This recipe is a textbook example of that, consisting of a thick oatmeal cookie-like crust covered with a layer of coconut oil + nut butter + hemp seeds + chia seeds + coconut + nuts + chocolate chips (AKA fudgy goodness).  Why eat one of your favorite things when you can eat all of them?!

You can change up the add-ins to suit your personal taste. You can also use peanut butter, almond butter, sunflower butter, or cashew butter.

These bars are dairy-free, sugar-free, gluten-free, full of superfood ingredients, and actually super tasty. They seem like an old school 1970s “health nut” dessert. If I’m slowly becoming a 1970s health nut, I am okay with that.

What’s Making Me Happy This Week: 

Waking up at 5:30 AM. No, seriously. I’ve been waking up at 5:30 every day for two weeks now and I am still shocked that I am….enjoying it. I have NEVER been a morning person and waking up before 7-8 has always been a struggle for me (oh the dozens of 8 AM classes I rolled into in sweats because I hit snooze one too many times).

However, all of the years of information I’ve ingested regarding the importance of waking up early seems to have clicked. Or else I’m just more excited that usual about the projects I’m working on in the AM. My routine is pretty simple: I drink 25 ounces of water, read my Bible, do Morning Pages if I don’t have a pressing work assignment, do a 3 minute forward fold to open up my hamstrings and get blood flowing to my head, and then work until Miles wakes up (usually between 6:15 and 7, so my productivity varies). This seems to be a keystone habit for me as the rest of the day feels more cohesive and manageable.

Cookie Crust Trail Mix Bars (Trim Healthy Mama S) Recipe Notes: 

  • This recipe is gluten-free, sugar-free, dairy-free, and THM S. 
  • Feel free to substitute your favorite THM crust recipe for the cookie crust if you prefer. There are a lot of great ones out there!
  • For the sweetener in this recipe, I used DIY Gentle Sweet. You can also use Trim Healthy Mama brand Gentle Sweet or your favorite granulated low-carb sweetener (Truvia, Splenda, and other commercially available products will work – adjust quantities to taste).
  • This post contains affiliate links. This means I recommend products I love, you pay normal price for them, and I earn a little commission. Win-win!

Cookie Crust Trail Mix Bars (Trim Healthy Mama S)

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 12 bars

Serving Size: 1 bar

In this crave-worthy recipe, a crunchy-chewy cookie crust pairs with a candy-like filling packed with trail mix superfoods (and of course chocolate) to create a bar made in heaven.


  • 1/4 cup oat flour
  • 1/2 cup almond flour (I've also used 1/4 cup almond flour and 1/4 cup THM graham cracker crumbs with delicious results)
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup low-carb sweetener of choice
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • Filling:
  • 1/2 cup peanut butter (or nut butter of choice)
  • 1/3 cup coconut oil
  • 1/3 cup low-carb sweetener of choice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup of mix-ins of choice (I used 1/4 cup hemp seeds, 1/4 cup unsweetened shredded coconut, 1/4 cup chopped walnuts, and 1/4 cup chia seeds)
  • 1/3 cup sugar-free or extra dark chocolate chips


  1. Preheat oven to 350º F and line a 9" square nonstick baking pan with foil. Spray the foil and pan generously with coconut oil baking spray and set aside.
  2. In a medium bowl, stir together all crust ingredients with a fork until a sticky dough forms. Scoop dough into prepared pan and level it with an offset spatula. Bake for 15-17 minutes, or until set in the center and lightly browned. Cool completely.
  3. While crust is cooling, prepare the filling: Combine peanut butter, 1/3 cup coconut oil, 1/3 cup sweetener, 1 teaspoon vanilla, and 1/4 teaspoon salt in a small saucepan and heat over medium heat until coconut oil melts. Off heat, stir in mix-ins (except chocolate chips).
  4. Cool filling until just warm. Pour over cooled crust, sprinkle chocolate chips overtop, and refrigerate until set, approximately 1 hour.
  5. Run a knife around the sides of the bars and use the foil edges as handles to lift the bars out of their pan. Cut into 12 squares. Store in the refrigerator in an airtight container for up to a week.

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What’s your favorite trail mix ingredient?