Breakfast Cookies

Gluten Free Cranberry Walnut Breakfast Cookies

Yield: 6


  • ¾ cup old fashioned oats
  • ½ cup shredded coconut flakes
  • ¼ teaspoon salt
  • ½ cup chopped walnuts
  • ¼ cup cranberries
  • 1½ bananas, mashed
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil, melted


  1. Preheat oven to 350 degrees. Prepare a baking sheet with a silicon baking mat or parchment paper.
  2. Combine the oats, coconut, salt, walnuts, and cranberries in a medium bowl. Set aside. In a separate bowl, stir together mashed banana, honey, vanilla, and coconut oil. Add to dry ingredients and stir until completely combined.
  3. Line the lid of a quart size mason jar with saran wrap to use as a cookie mold. Fill will the cookie dough and flip over onto the prepared baking sheet. Lift off the mason jar lid, then the saran wrap. Repeat steps with remaining cookie dough to make 6 cookies. If you don’t have a mason jar lid, you can form the cookies by hand.
  4. Bake for 20-25 minutes, or until edges are golden brown. If you aren’t using a silicon baking mat, keep an eye on the bottom of the cookies. Cool on baking sheet. Store loosely covered.



Protein Packed Monster Breakfast Cookies
Yields 16-20 cookies

1 tablespoon flax meal
3 tablespoons boiling water
1 cup  Sunflower Seed Spread (Tahini)
1/3 cup palm sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2/3 cup unsweetened & finely shredded coconut
1/3 cup hemp seed
1/4 cup mini chocolate chips (or cacao nibs or carob chips)
1/3 cup desired seeds or raisins, optional

  1. Preheat oven to 350 degrees (F) and line 2 large baking sheets with parchment paper or silicone liners.
  2. Stir together the flax meal and boiling water; set aside and allow it to sit for at least 10 minutes.
  3. Using an electric mixer, cream the SunButter, palm sugar, maple syrup, and vanilla.  Beat in the baking soda and sea salt, and then stir in all other remaining ingredients (don’t forget the flax meal slurry!).
  4. Roll the dough by heaping tablespoon into balls and place them on the baking sheets spaced about 3 inches apart.  Using the tips of your fingers, gently flatten the dough until it is about 1/2 an inch thick.
  5. Bake for 12 to 14 minutes, or until the cookies are turning golden brown at the edges.  Leave cookies on the baking sheet to cool.
  6. When the cookies are cool and are firm, transfer them to plate lined with a paper towel (this will help draw out the excess oils from the SunButter. Store the cookies uncovered out on the counter (so the air can get to them). They will crunch up on the outside, but still remain soft on the inside. If you store them in an airtight container, they will retain too much moisture and crumble easily.

If you can tolerate nuts, you can substitute almond or cashew butter for the SunButter.

If you can tolerate eggs, 1 egg can be used in place of the flax meal.

Oatmeal Chocolate Chip Cookie’s ‘n’ Milk Breakfast Cups.







2 1/2 cups old fashioned oats

2 tablespoons ground flax-meal

1/2 teaspoon salt

1/3 cup real maple syrup (or honey, but I liked maple with these)

2 tablespoons tahini (or peanut butter or almond butter)*

1/4 cup coconut oil (may use canola or butter)

1 very ripe banana, mashed well

2 teaspoons vanilla extract

1-2 cups semi-sweet or dark chocolate chips (I used 2 cups of course)

whole milk or coconut milk (yogurt is good too), for serving*

toasted nuts, chocolate chips, fresh berries and or sliced bananas, for serving


  1. In a large mixing bowl mix together the oats, ground flax and salt.
  2. In a medium glass bowl combine the maple syrup and peanut butter. Microwave on high for 1 minute or until the maple syrup is bubbling. Stir to combine the melted peanut butter (or whatever butter you are using) with the maple syrup. Add the coconut oil, mashed banana and vanilla. Mix the wet mixture with the dry oats until completely combined and the all the oats are moistened. Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips.
  3. Meanwhile preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with butter, oil or cooking spray.
  4. Remove the dough from the freezer and fold in the chocolate chips. Divide the dough evenly among the 12 muffin cups. Starting in the middle, press down lightly with your fingers to form a bowl. Press from the bottom up to form the dough around the sides of the cups. If the dough is sticking to your hands try wetting them lightly, but I found just using my messy hands worked best.
  5. Bake the cups for 10-15 minutes or until the cookies are lightly golden around the top. Remove from the oven and let cool 5 minutes, then run a butter knife around the edges and carefully dump the cups out.
  6. Allow the cups to cool or eat warm (DO THIS!). Serve the cups IN A BOWL and pour in some thick milk. Do not use skim milk for this, whole milk or thick canned coconut milk is best. Garnish with fresh berries, chocolate chips and nuts. EAT!