Breakfast Cookies

The perfect on the go, running out the door kind of breakfast!


  • 1 large egg
  • 1/3 cup natural nut butter or seed butter of your choice (we used almond butter)
  • 1/2 cup coconut oil
  • 1/2 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp RYP Pumpkin Powder
  • 1/2 tsp baking powder
  • 1/2 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 3 1/4 cups old fashioned rolled oats (use gf if needed)
  • 2/3 cup sugar free chocolate chips

Optional Add-Ins

  • 1 tsp pumpkin seeds
  • 1 tsp chia seeds
  • 1 tsp hemp hearts 


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper, set aside.
  2. In a large bowl, whisk the egg, almond butter, coconut oil until creamy smooth. Add the honey, vanilla, cinnamon, RYP Pumpkin Powder, salt and baking powder. Beat until combined.
  3. Stir in the flour, followed by the coconut, oats and mix until combined. Fold in the chocolate chips and any other add-ins of your choice.
  4. Scoop out the dough onto the baking sheet. Pat down the tops to flatten a bit. Bake for 10-12 minutes or until edges are slightly browned.
  5. Allow to cool completely and can be frozen up to 3 months in a sealed container.

Leave a comment

Please note, comments must be approved before they are published