Breakfast Cookies

Has past conditioning stopped you from trying new things and stepping out of your comfort zone when it comes to food? These Breakfast Cookies give you a chance to try something outside the box of what a typical breakfast looks like.


  • 1 cup raw almonds
  • 2 cups of gluten free oats
  • ¾ – 1 cup almond flour
  • ⅛ tsp sea salt
  • ½ tsp of cinnamon
  • ½ cup of maple syrup (or yacon syrup for a lower glycemic index)
  • ½ cup almond butter, melted
  • ¼ cup coconut oil, melted


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Add the raw almonds to a food processor. Process until the almonds are in small pieces.
  3. Combine the almonds with the oats, ½ cup of the almond flour (use the remaining if the cookies seem too wet), salt and cinnamon.
  4. Melt the coconut oil and almond butter on the stovetop.
  5. Add the maple syrup (or sweetener of choice) and vanilla extract. Pour over the dry ingredients and mix.
  6. Once you have the desired consistency make 1.5 inch balls with the dough. Squeeze tightly.
  7. Bake for 15 minutes. Enjoy!

Note: You can add a hard-boiled egg for protein and your breakfast is complete.

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