Breakfast Cookies!! New and Improved :o)


…And I am back!!

Phew! The holiday season is awesome in so many ways and so exhausting in so many ways!!! I hope everyone had a great New Year, made some awesome goals for the future and are ready to try some new recipes!

This post is short and sweet… and yummy ;o)

I have a recipe for breakfast cookies that I still love but I have been working on them as all things are always changing, growing and improving so are my cookies :o)

I call them breakfast cookies because they are  like a nice warm, comforting bowl of oatmeal rolled into an easy to take on the road round of goodness. I also find that my wee love bugs are happy to be eating “cookies” for breakfast. They are happy and I am happy knowing they are starting their day with healthy, whole foods.

I shortened the ingredient list a little so it is not quite so over whelming at first glance and they are a bit more dense than their predecessor  so they travel even better.  Love that!

Here we go! Please let me know what you think! I hope you like them!!


Breakfast Cookies

1 cup ground oats (gluten-free)

1 cup rolled oats (gluten-free)

1 cup ground walnuts

2 tsp vanilla

1 tsp baking powder

1/2 tsp salt

2 Tbsp ground flax seeds

5 medjool dates (pre-soaked) You can soak the night before or do a quick soak, by pouring boiling  water over them and letting soak for 1/2 hour to an hour.

1/2 cup pure maple syrup

1/3 cup coconut oil

1/4 cup chia seeds

1/2 cup of your favorite nut milk or water

2 Tbsp raisins

2 Tbsp dried cranberries

  • Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
  • Mix 1/2 cup of your favorite nut milk (I used hazelnut milk and it rocks!) with 1/4 cup of chia seeds, mix and let sit at least 15 minutes.
  • In a blender, blend together 1 cup of oats and 1 cup of walnuts until they are a fine grain.
  • Mix together the dry ingredients
  • In a blender, blend the pitted soaked dates into a paste, add the maple syrup and liquid coconut oil and blend again until mixed. (If you are using liquid vanilla, add it here).
  • Add the date mixture to the dry ingredients and mix well.
  • Add the chia gel to the mixture and mix well.
  • Add the dried fruit and mix.
  • Scoop out the mixture into golf ball sized rounds onto the parchment lined baking sheet and press down slightly.
  • Bake for 15 minutes.
  • Cool for 2-3 minutes on the sheet before you transfer to cooling rack.
  • Enjoy!

These babies are very good with tea or coffee! I have had them with both… today;o) They can be a bit more-ish!!

I hope you and your families enjoy them!

Much Love,


check me out on instagram @ breathewellness.april



About agodfrey

I am a Holistic Health Coach, Dance Teacher, and Mum of 2 gorgeous Babes. My mission is to inspire wellness. To help people remember to nourish and nurture themselves so that they can thrive. To ultimately live healthier, happier lives.

3 thoughts on “Breakfast Cookies!! New and Improved :o)

  1. Hello Lovely!
    I made these over the weekend and they’re great! Everyone enjoyed them a lot! Thanks for sharing.

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