Breakfast Cookies.

I was craving something chewy and oatmeal-y so I Googled a bunch of “healthy” breakfast cookie options. Pretty much what I came up with was, “take oats and a bunch of other dry stuff, mix that with some wet stuff, and bake it.” Well…okay! I was heavily influenced by this recipe. I encourage you to Google until you find what floats your breakfast boat; this one definitely fit the bill for us today!


1 c walnuts

1 1/2 c oats

1/2 c ground flax

1/3 c flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 c almond butter

1/4 c coconut oil

1/4 c agave OR honey

1 egg

1 tsp vanilla

1/3 c shredded coconut

1/3 c semisweet chocolate chips


In a blender or food processor, pulse the walnuts until they resemble a grainy flour. In a large bowl, combine ground walnuts, oats, flax, flour, baking soda, salt, and cinnamon. In a blender or food processor, blend together almond butter, coconut oil, agave OR honey, egg, and vanilla. Gently stir almond butter mixture into oat mixture; fold in chocolate chips and coconut. Form into large (~2″) balls and place on a greased cookie sheet; flatten with the bottom of a glass or with your hand. Bake at 350 degrees for 10 minutes or until cookies are lightly browned and set. Serve warm.


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