These road trip cookies are packed with healthy flours, oats, nuts and fruit for the ultimate healthy road trip snack. Make sure to pack a batch before that next trip!
At some point during the summer, we inevitably all end up on a road trip, right?
It’s like one of those summer must-dos right up there with eat all the fresh fruit possible, get rid of the permanent sports bra tan lines that seem to be tattooed on my back, make it to the beach at least once and nightly neighborhood walks with the dog after dinner.
As a kid, I can distinctly remember piling into our baby blue Chevy Cavalier wagon and heading down to the Jersey shore for a week at the beach.
I’m not sure that the trip sticks out in my mind for any reason other than the fact that my dad closed the window on my index finger and I screamed like a baby for a solid hour afterwards as my finger throbbed the rest of the way to the rental house but I remember that trip vividly nonetheless.
Come to think of it, many of the road trips that stick out in my mind are because of the funny mishaps that happened along the way.
Like spring break my junior year of college.
I almost can’t believe I haven’t told this story before but that road trip is one for the books.
The route was 1,100+ miles from Carlisle, PA to New Orleans before continuing on another 330 miles to Panama City, FL.
All was fun and well, typical music blaring, 3 girls in the car singing at the top of their lungs on the highway kind of stuff until about 10pm somewhere in the sticks of Mississippi.
I had climbed into the back of my car to sleep a bit (there were 3 of us but only 2 drivers since one friend couldn’t drive stick shift) when all of a sudden I hear a loud noise and it felt like the car ran over a body.
I hear my friend say “should we pull over?” as I’m waking up and screaming “what the HECK was that? PULL OVER!”.
Turns out that body was really a coon hound. My bumper was cracked and dragging on the floor, the plastic piece inside the wheel well gone, a headlight out and liquid pouring down the exhaust pipe, which we later found out was blood from the poor thing.
A couple hours later, a friendly Mississippi state trooper, a bungee cord and a really sketchy interaction at the only gas station within a 20 mile radius, we continued on to New Orleans where we found out our Expedia hotel reservation never confirmed and were hotel-less for a night.
The trip continued though and we headed to Florida thinking we left all our road trip drama behind us only to pull in our motel in Panama City to see someone had driven their car THROUGH the hotel lobby trying to hit their boyfriend because they had gotten into a fight.
The Cook Motel (a fine establishment in case you were wondering) lobby had been boarded up with plywood with a cut out sliding piece of wood and a makeshift doorbell affixed next to it for check-in.
The next night we decided to go out to a club (as one does on spring break) and took some sort of bus transportation there and back.
Well, as the weather does in Florida, there was a torrential downpour of a thunderstorm that completely flooded half the roads in the town. We went from being thankful we didn’t drive ourselves that night to omg you HAVE to be kidding me when we walked out to my car the next morning and realized I had left the sunroof completely open.
A good 2-3 inches of water sat in the car, the radio burned out completely (for our 18 hour drive home) and the rugs soaking wet. Any time it got hot, that car smelled of mildew after that until the day I sold it 3 years later.
You’d think our road trip “luck” would stop there but it didn’t.
I proceeded to get hit in the head with a full beer can that was flung out into the audience at an MTV wet t-shirt contest the next day on the beach, the other headlight on my car just decided to randomly go out as well (because why not) and then for the finale, I got pink eye on the drive home.
At the time, it was probably one of the worst weeks ever.
Looking back at it now though, it makes for a hysterical story and I only have good memories of that road trip.
I have a few trips planned this summer and fall and while I’m hoping for some excitement, I prefer it doesn’t come in the form of rogue coon hounds on the highway, cracked bumpers and car flooding this time around.
12 years since that epic road trip, the kind of excitement I’m looking for these days is seeing a sign for a Chipotle or Chick-fil-A on the side of the highway or, busting open a container of these road trip cookies to snack on in between songs (because the belting out lyrics part is one thing that hasn’t changed from 21 to 33).
These road trip cookies are a healthy snack you can enjoy during your summer trek this year.
The ingredient list may look long but don’t be dissuaded.
They’re packed with healthy oats, nuts and dried fruit so that you can pop back as many as you’d like as the miles tick on. Kind of like this vegan oatmeal raisin cookie recipe on steroids.
They’re chewy with a generous almond flavor that everyone in the car will love and they keep really well in a tupperware or silicone storage bag for the trip.
Need more healthy road trip snack ideas? Try one of these recipes:
Road Trip Cookies
- 1/2 cup almond flour
- 1/2 cup rolled oats
- 1/2 cup buckwheat flour
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 1/4 cup blanched sliced almonds
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons cacao nibs
- 1 tablespoon chia seeds
- 1/3 cup dried tart cherries
- 1/2 teaspoon cinnamon
- pinch of kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1/4 cup coconut oil
- 3 tablespoons maple syrup
- 3 tablespoons creamy cashew butter or almond butter
- 2 tablespoons almond or coconut milk from a carton
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine all the dry ingredients in a large bowl.
- Whisk together all the wet ingredients in a small bowl.
- Add the wet to the dry and mix together with a spatula until fully incorporated.
- Roll into golf ball size balls and place on baking sheet leaving about 2 inches between each cookie.
- Bake for 12-14 minutes until edges start to turn golden brown.
- Remove from oven, let cool about 5 minutes before transferring to a cooling rack.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.