These breakfast cookies make a great quick and healthy breakfast or snack. They are great for meal prep so you can grabandgo!

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*TO MAKE ANY OF THESE COOKIES NUTFREE, REPLACE ALMOND FLOUR WITH OAT FLOUR OR DESSICATED COCONUT AND REPLACE NUT BUTTER WITH SEED BUTTER.

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Apple Pistachio Breakfast Cookies

DRY:

2 cups oats
½ cup almond flour
1 tsp cinnamon
¾ tsp baking soda

WET:

2 tbsp ground flax + 5 tbsp water (flax egg)
½ cup nut or seed butter
¾ cup date paste (   • The Best Refined Sugar Free Sweetener...  )
2 tsp lemon juice
1 tsp vanilla

Addins:

1 cup of apple chopped into ¼ ½ inch pieces
1/3 cup roughly chopped pistachios

Combine ground flax and water and set aside for 510 minutes. Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Fold in chopped apple and pistachios. Scoop onto a parchment lined cookie sheet in desired size. Bake at 350F for 1822 mins. Allow to cool before eating. Enjoy!

In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 45 days.


Strawberry Chocolate Chip Breakfast Cookies

DRY:

2 cups oats
½ cup almond flour
¾ tsp cinnamon
¾ tsp baking soda

WET:

2 tbsp ground flax + 5 tbsp water (flax egg)
½ cup nut or seed butter
¾ cup date paste (   • The Best Refined Sugar Free Sweetener...  )
2 tsp lemon juice
1 tsp vanilla

Addins:

1 ½ cups strawberries chopped
½ cup chocolate chips

Combine ground flax and water and set aside for 510 minutes. Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Fold in strawberries and chocolate chips. Scoop onto a parchment lined cookie sheet in desired size. Bake at 350F for 1822 mins. Allow to cool before eating. Enjoy!

In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 45 days.


LemonBlueberry Breakfast Cookies

DRY:

2 cups oats
½ cup almond flour
¾ tsp baking soda

WET:

2 tbsp ground flax + 5 tbsp water (flax egg)
½ cup nut or seed butter
¾ cup date paste (   • The Best Refined Sugar Free Sweetener...  )
1 tsp vanilla
2 tsp lemon juice

Addins:

1 pint blueberries
1 tbsp poppy seeds
½ tsp turmeric
⅛ tsp black pepper
1 tbsp lemon zest

Combine ground flax and water and set aside for 510 minutes. Combine dry ingredients, poppy seeds, turmeric and black pepper and mix. In a separate bowl, combine wet ingredients and lemon zest. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Scoop onto a parchment lined cookie sheet in your desired size. Bake at 350F for 1822 mins. Allow to cool before eating. Enjoy!

In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 45 days.


Pumpkin Seed Raisin Breakfast Cookies

DRY:

2 cups oats
½ cup almond flour
¾ tsp baking soda
¾ tsp cinnamon

WET:

2 tbsp ground flax + 5 tbsp water (flax egg)
½ cup nut or seed butter
¾ cup date paste (   • The Best Refined Sugar Free Sweetener...  )
1 tsp vanilla
2 tsp lemon juice

Addins:

½ cup pumpkin seeds
⅓ cup hemp seeds/hearts
¼ cup sesame seeds
¾ cup raisins


Combine ground flax and water and set aside for 510 minutes. Combine dry ingredients in a bowl. In a separate bowl, combine wet ingredients. Add “flax egg” to wet ingredients. Combine wet and dry ingredients. Fold in seeds and raisins. Scoop onto a parchment lined cookie sheet in desired size. Bake at 350F for 1822 mins. Allow to cool before eating. Enjoy!

In my opinion, these are best after refrigerating. They can be stored in an airtight container and should last 45 days.