I’m totally down for starting the day with these two things:

  1. Coffee
  2. Cookies

That’s right, cookies for breakfast…approved by a health coach. You heard it here first. And you’re welcome. 😉

Soft and Chewy Oatmeal Cookies

Of course, these aren’t your average cookies. They’re packed with good-for-you ingredients, like GF oats, flaxseed, almond butter, shredded coconut and chopped pecans, making them extra healthy (not that you’d know it!) and especially delicious.

Soft and Chewy Oatmeal Cookies

Not a breakfast person? Who says you need to be? These high-fiber, protein-packed cookies are a suitable day-to-day, anytime snack.

And with no refined sugar, flour or processed junk, it’s a breakfast-snack-dessert cookie that you can enjoy guilt-free.

Soft and Chewy Oatmeal Cookies

Soft & Chewy Oatmeal Cookies


  • 2 tablespoons + 1 teaspoon flax meal + ¼ cup of warm water (to make flax egg)
  • ¾ cup of crunchy almond butter (or your favorite nut butter)
  • ½ cup pure maple syrup
  • 5 tablespoons coconut oil (melted)
  • 2 teaspons pure vanilla extract
  • 2 cups gluten-free rolled oats
  • ¾ cup unsweetened shredded coconut
  • ¾ cup gluten free oat flour (or ground gluten-free oats)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup chopped pecans (walnuts or cashews)
  • ¼ cup of raw sliced almonds
  • flaked sea salt, to top (optional)


  1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. In a large mixing bowl whisk together the flax and water to make flax egg. Set aside for 5 minutes to gel.
  3. Then stir in the nut butter, maple syrup, melted coconut oil, and vanilla. Whisk until fully combined.
  4. Add in all of the dry ingredients – except the nuts – and stir until all ingredients are combined. Then fold in the nuts.
  5. Scoop about a tablespoon of dough – and form a ball rolling with your hands. Place on baking sheet and flatten to about ¼ inch thick. Continue this process with the remaining dough.
  6. Top cookies with flaked sea salt (optional) and bake for 10-15 minutes.
  7. Allow cookies to rest for 10-15 minutes. Texture will firm as the cookies cool.

If you haven’t had a compelling reason to make and use a flax “egg” yet, these cookies are your perfect opportunity!

And if you’re not feeling the pecans and/or shredded coconut, it’s all good. You can get ultra creative and choose your own add-ins; THINK: goji berries and pumpkin seeds, dried pineapple and salted cashews or walnuts and dark chocolate chips!

You can also split the cookie dough in half or thirds and make a few different flavors. Basically, what I’m getting at is that these anytime cookies are a choose-your-own-adventure, so make them any way you like and eat them any time of day! 😉

Enjoy and be sure to let me know what you think!


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