3 healthier snacks for road tripping

Whether you’re headed out for a long weekend, hoping on a plane, or just looking for a few better options for snacking, then we’ve got you covered. Here’s a roundup of what we’re snacking on right now.

chai breakfast cookies

photo by Jennifer Johnson

chai breakfast cookies

These cookies are a blend of all the flavors of chai, wrapped into a perfect little cookie. And yes, cookies like this are indeed ok to have for breakfast with a nice cup of tea. We love the chai spice butter from Big Spoon Roasters but if using regular peanut or almond butter, simply amp up the rest of the spices.

  • 1 1/4 cups old-fashioned oats

  • 3/4 cup almond flour

  • 2 tablespoons ground flaxseed

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cardamom

  • Pinch allspice

  • 1 medium banana

  • 1/2 cup chai spice butter

  • 2 tablespoons melted coconut oil

  • 1 teaspoon vanilla extract

  1. Preheat oven to 350°F. Line a large baking sheet with parchment and set aside.

  2. In a large bowl, combine oats, almond flour, ground flaxseed, baking soda, salt, cinnamon, ginger, cardamom, and allspice.

  3. In a medium bowl, mash banana until pretty fine. Stir in nut butter, coconut oil, and vanilla until combined and smooth. Add to dry ingredients, and using a spatula, mix to completely combine.

  4. Scoop out cookies using an ice cream scoop and place on prepared baking sheet. Gently give each one a press with your fingers to flatten slightly. Bake for 10-15 minutes until golden brown on bottom. Remove cookies and cool on a wire rack.

Makes approximately 12 cookies (depending on size)

cook’s note: These are best enjoyed the same day they’re made.

turmeric cashews

turmeric cashews

photo by Jennifer Johnson

These highly addictive nuts, dusted with healthy turmeric and ginger for a warm kick, will be your new favorite snack. The maple syrup acts as the glue that holds these together. The finished nuts will clump together when stored, but will easily break apart when ready to eat.

  • Cooking spray, for greasing

  • 1/4 cup plus 2 tablespoons maple syrup

  • 2 teaspoons ground turmeric

  • 2 teaspoons ground ginger

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 8-ounce can raw cashews

  • 1/2 cup pumpkin seeds

  1. Line a baking sheet with parchment paper and coat it with cooking spray.

  2. In a bowl, combine, maple syrup, turmeric, and ginger and season with salt and pepper. Add cashews and pumpkin seeds and mix until completely coated.

  3. Place a large dry sauté pan over a medium-high heat. Add nuts and all of maple syrup mixture, and cook until syrup has almost completely incorporated into nut mixture, 5-10 minutes. Stir until lightly brown (be sure to watch them carefully as they can burn quickly). Remove from heat and transfer nuts to prepared baking sheet. Spread out into an even layer (nuts will clump together and be sticky but that's ok, they will harden together as they cool). Toss once or twice as they cool so they dry out on both sides. Sprinkle with a pinch of salt and allow to cool to room temperature. Break nuts apart and serve.

Makes approximately 2 cups.

spiced sriracha chickpeas

spiced sriracha chickpeas

photo by Jennifer Johnson

We love a good spicy snack and this one can be modified to whatever level of heat you like. Use a good quality sriracha here, like our new favorite find from Kitchen Garden Farm.

  • 1 15-ounce can chickpeas, drained and rinsed

  • 2 teaspoons sriracha sauce

  • 1 tablespoon maple syrup

  • Kosher salt, to taste

  1. Line a baking sheet with paper towels and add chickpeas in an even layer. Allow to air dry for at least 1 hour.

  2. Preheat oven to 400°F.

  3. Pat dry chickpeas and remove paper towel. Line baking sheet with parchment paper and add chickpeas in an even layer. Roast for 45 minutes, shaking pan once or twice as they cook, until chickpeas are lightly browned and slightly crispy (some will be crisper than others).

  4. Meanwhile, in a medium bowl, whisk together sriracha and maple syrup and season with salt. Toss roasted chickpeas in sauce, coating well. Transfer back to parchment paper and spread out into an even layer. Roast for another 5-10 minutes.

  5. Remove from oven and season with salt. Allow to cool before serving.

Serves 4.


For even more snack ideas, check out our nut butter blondies and seeded tahini bites recipes too!

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