Soft Breakfast Cookies

Cookies for breakfast might seem overly indulgent, but these nutritionally charged treats are actually packed with plant power. Bananas, almond butter, and ground flax blend together under a remarkably light finish of gluten-free rolled oats and the rewarding soft crunch of buttery walnuts. Spicy undertones of rich vanilla and potent cinnamon form a delightful choreography to make your taste buds dance. Creating pleasurable routines in the morning can help transform your kitchen practices all day, so why not celebrate your journey to optimal wellness through your favorite faux-sweet? 


Breakfast Cookies: 

Serves: 10-12 


  • 1 tablespoon ground flaxseed 
  • 2 1/2 tablespoons filtered water
  • 1 ripe banana 
  • 1/4 cup raw almond butter 
  • 1 tablespoon unrefined coconut oil, melted 
  • 1 teaspoon pure, vanilla extract 
  • 1 tablespoon raw honey (optional) 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon ground nutmeg 
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda   
  • 3/4 cup gluten-free rolled oats 
  • 1/4 cup gluten-free oat flour (ground from 1/4 cup gluten-free oats) 
  • 1/4 cup almond meal or flour 
  • Pinch of pink Himalayan or Celtic sea salt 
  • 2 tablespoons raw walnuts or pecans, roughly chopped 
  • 1/4 cup 100% raw cacao chocolate chips (such as Pascha Chocolate


Preheat the oven to 350 degrees.

In a small bowl, combine the ground flax and filtered water. Let the mixture rest for 10 minutes to thicken. 

Meanwhile, mash the banana in a large bowl. Add the almond butter, coconut oil, vanilla extract, optional honey, cinnamon, nutmeg, baking powder and baking soda. Add the flax mixture and stir throughly. 

Mix in the oats, oat flour, almond flour, and salt until fully combined. 

Stir in the nuts and cacao chips. Refrigerate the mixture for 10 minutes to harden. 

Line a baking sheet with parchment paper and divide the mixture into 10-12 uniform balls, pressing down to flatten them. 

Bake for 16-18 minutes, or until golden brown. Let the cookies sit for several minutes before transferring them to a cooling rack. Store in an airtight container at room temperature or refrigerate for longer storage time.