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Raini’s “Grab and Go” Breakfast Cookies


Makes about 15

Courtesy of Raini Gomez

Adapted from Kumquat Blog

Super easy

Raini’s “Grab and Go” Breakfast Cookies


For 1 Batch(es)


  • 1 1/2 cup(s) gluten-free rolled oats
  • 1 cup(s) coconut flakes, unsweetened
  • 1 tablespoon(s) golden flaxseed meal
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) coarsely chopped pecans
  • 1/2 cup(s) dried blueberries
  • 3 very ripe bananas, mashed
  • 1 tablespoon(s) chia seeds
  • 1 teaspoon(s) lemon zest
  • 1/4 cup(s) coconut oil, warmed
  • 1 tablespoon(s) agave nectar
  • 1 teaspoon(s) vanilla extract

Raini’s “Grab and Go” Breakfast Cookies Directions

  1. Heat oven to 350°. Combine the oats, coconut, flaxseed meal, salt, pecans and blueberries. Stir in the bananas, chia seeds, lemon zest, coconut oil, agave nectar and vanilla until well combined.
  2. Press 2 tablespoons of the mixture into a 2½-inch round cookie cutter onto a baking sheet covered with parchment paper. Continue with remaining mixture.
  3. Bake for 25 minutes or until fragrant and golden.

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