Everything Breakfast Cookies

Cookies for breakfast? Yes please! These don't have to be just for breakfast but they make a lovely snack for you or your little ones. I've been making them weekly for the past few weeks and they are wonderful to have on hand for either an easy snack with some fruit or added to a breakfast. My daughter keeps asking for them daily. They are filled with only wholesome ingredients, free of gluten, eggs, dairy and refined sugar. They are also soft which make them good for toddlers. This version does not have whole seeds or nuts since they can be a choking hazard for toddlers but if you're making them for yourself feel free to substitute in some raw pumpkin or sunflower seeds. Hope you and your family enjoy!

Everything Breakfast Cookies

Author: Stephanie || Prep time: 10 mins || Cook time: 15 mins || Total time: 25 mins

Serves: 15 good sized cookies


  • 1 cup buckwheat flour
  • 1 cup rolled oats or quinoa flakes
  • 1 cup almond flour
  • 1/2 cup hemp hearts
  • 1/2 cup shredded coconut
  • 2 mashed bananas
  • 1/4 cup gogi berries (soaked for 10 minutes in boiled water, then drain the water)
  • 1/2 cup raisins
  • 1/4 cup chia seeds + extra tbsp soaked for 10 minutes in 3 tbsp in water (for the chia egg)
  • 1 cup melted coconut oil
  • 1/3 cup maple syrup ( More or less to taste depending on the level of sweetness you prefer)
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • pinch sea salt


  1. Preheat the oven to 350 degrees
  2. Start by adding the 3 tbsp water to 1 tbsp of chia seeds and then set aside for 10 minutes. The remainder if chia seeds can be added with the dry ingredients.
  3. Mix dry ingredients together in a larger bowl.
  4. Then mix wet ingredients in a separate smaller bowl.
  5. Then incorporate the wet ingredients with the dry ingredients until well incorporated but there is no need to over mix, including the chia mixture.
  6. Scoop a heaping tablespoon onto a baking sheet with parchment paper and flatten slightly.
  7. Bake for approximately 15 minutes until slightly golden on the bottom but still soft.


Store in the fridge for up to a week or keep on hand in the freezer for even longer. The moisture and achieving the right cookie consistency can really depend on the size and ripeness of the banana. So if the batter seems dry (it shouldn't!) so just add another banana or some more coconut oil!